Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile
Ana Carolina Mendes Dias Seibt, Priscila Nerhing, Mariana Basso Pinton, Suelen Priscila Santos, Yasmim Sena Vaz Leães, Fernanda de Candido de Oliveira, Silvino Sasso Robalo, Bianca Campos Casarin, Bibiana Alves dos Santos, Juliano Smanioto Barin, Róger Wagner, Cristiano Menezes, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski
Topics & Concepts
Food sciencePreservativeTBARSChemistryLipid oxidationFlavorWater activityFood preservationShelf lifeLactic acidSensory analysisBacteriaWater contentLipid peroxidationOxidative stressBiochemistryAntioxidantBiologyGeotechnical engineeringEngineeringGeneticsMeat and Animal Product QualityInsect Utilization and EffectsAdvanced Chemical Sensor Technologies