The study has been performed to characterise lipid and colour stability of Mediterranean and North Europe type sausages vacuum packed and exposed to fluorescent light. Significant differences in fatty acids oxidative stability have been observed between different formulations of the same type of sausage. Southern and Northern type sausages did not differ significantly in cholesterol oxidation products. Colour stability appeared to be higher in Mediterranean sausages compared with the North Europe ones.
Effetto dell'esposizione alla luce sulla stabilità dei lipidi e del colore in salami di tipo mediterraneo e nord europeo / Zanardi, Emanuela; Dorigoni, V; Chizzolini, Roberto; Badiani, A.. - LV:(2001), pp. 325-326. (Intervento presentato al convegno LV Convegno Nazionale Società Italiana delle Scienze Veterinarie (SISVET) tenutosi a Rimini nel 20-22 Settembre 2001).
Effetto dell'esposizione alla luce sulla stabilità dei lipidi e del colore in salami di tipo mediterraneo e nord europeo
ZANARDI, Emanuela;CHIZZOLINI, Roberto;
2001-01-01
Abstract
The study has been performed to characterise lipid and colour stability of Mediterranean and North Europe type sausages vacuum packed and exposed to fluorescent light. Significant differences in fatty acids oxidative stability have been observed between different formulations of the same type of sausage. Southern and Northern type sausages did not differ significantly in cholesterol oxidation products. Colour stability appeared to be higher in Mediterranean sausages compared with the North Europe ones.| File | Dimensione | Formato | |
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