A research has been conducted on a typical Mediterranean fermented meat product with the aim of clarifying the effect of nitrite, nitrate, ascorbic acid and spices on the oxidation of fatty acids and cholesterol during processing and of matured sausages sliced and exposed to fluorescent light. To complete the picture, the production of free fatty acids due to processing was controlled to verify possible relationships between the use of the above mentioned additives and lipolysis.

Effect of curing agents and spices on lipolysis and oxidation in fermented sausages / ZANARDI E.; DORIGONI V; DAZZI G; BADIANI A; CHIZZOLINI R. - II(2001), pp. 190-191. ((Intervento presentato al convegno 47th International Congress of Meat Science and Technology (ICoMST) tenutosi a Cracow (Poland) nel 26-31 Agosto 2001.

Effect of curing agents and spices on lipolysis and oxidation in fermented sausages

ZANARDI, Emanuela;DAZZI, Gabriella;CHIZZOLINI, Roberto
2001

Abstract

A research has been conducted on a typical Mediterranean fermented meat product with the aim of clarifying the effect of nitrite, nitrate, ascorbic acid and spices on the oxidation of fatty acids and cholesterol during processing and of matured sausages sliced and exposed to fluorescent light. To complete the picture, the production of free fatty acids due to processing was controlled to verify possible relationships between the use of the above mentioned additives and lipolysis.
Effect of curing agents and spices on lipolysis and oxidation in fermented sausages / ZANARDI E.; DORIGONI V; DAZZI G; BADIANI A; CHIZZOLINI R. - II(2001), pp. 190-191. ((Intervento presentato al convegno 47th International Congress of Meat Science and Technology (ICoMST) tenutosi a Cracow (Poland) nel 26-31 Agosto 2001.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/1844261
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