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Titolo:
Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon
Autore:
Beriain, MJ; Chasco, J; Lizaso, G;
Indirizzi:
Univ Publ Navarra, Escuela Tecn Super Ingenieros Agron, Pamplona 31006, Spain Univ Publ Navarra Pamplona Spain 31006 eros Agron, Pamplona 31006, Spain
Titolo Testata:
FOOD CONTROL
fascicolo: 3, volume: 11, anno: 2000,
pagine: 231 - 237
SICI:
0956-7135(200006)11:3<231:RBBASQ>2.0.ZU;2-T
Fonte:
ISI
Lingua:
ENG
Soggetto:
DRY SAUSAGE; CURED HAM; CHORIZO; FERMENTATION; COMPONENTS; LIPOLYSIS; MUSCLE; FAT;
Keywords:
salchichon; biochemical characteristics; sensory properties;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
45
Recensione:
Indirizzi per estratti:
Indirizzo: Beriain, MJ Univ Publ Navarra, Escuela Tecn Super Ingenieros Agron, Pamplona 31006, Spain Univ Publ Navarra Pamplona Spain 31006 Pamplona 31006, Spain
Citazione:
M.J. Beriain et al., "Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon", FOOD CONTRO, 11(3), 2000, pp. 231-237

Abstract

The nitrogen fractions (myofibrillar, sarcoplasmic, denatured and non-protein), free amino acid composition, parameters related to fat (iodine index,carbonyl compounds, peroxide value and free fatty acids composition), pH, water activity (a(w)), moisture and sensory quality characteristics were measured in three commercial brands of salchichon (A, B, C) manufactured in three different industries in order to study the relationship between their biochemical characteristics and their organoleptic quality. The different characteristics and composition of the lipid, nitrogen fractions and free amino acid composition in the three commercial brands led to differences in the organoleptic quality, specially in the texture. The besttexture scores were related to a higher insolubilisation of the myofibrillar fraction and a higher water content. The panellists did not notice differences in the flavour among the sausage brands probably due to the additionof black pepper and different spices in the initial mix. (C) 2000 ElsevierScience Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 14:56:37