Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber

Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. Only TBA values and redness were influenced by storage conditions (light and darkness) mainly...

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Veröffentlicht in:	Journal of food science 2003-03, Vol.68 (2), p.710-714
Hauptverfasser:	Fernández-Ginés, J.M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Alvarez, J.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	bologna citrus fiber Food science Meat products Quality quality characteristics storage conditions
Online-Zugang:	Volltext
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