Antioxidants | |
Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage | |
Mirian Pateiro2  Roberto Bermúdez2  José Manuel Lorenzo2  Daniel Franco1  Maria G. Miguel2  | |
[1] Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; | |
关键词: dry-cured chorizo; natural antioxidants; physicochemical parameters; microbial counts; lipid oxidation; | |
DOI : 10.3390/antiox4010042 | |
来源: mdpi | |
【 摘 要 】
The dose effect of the addition of natural antioxidants (tea, chestnut, grape seed and beer extracts) on physicochemical, microbiological changes and on oxidative stability of dry-cured “chorizo”, as well as their effect during the storage under vacuum conditions was evaluated. Color parameters were significantly (
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190017565ZK.pdf | 1482KB | download |