Chemometric model for describing Greek traditional sausages

Chemical, physical, microbiological and sensory analyses were performed on 31 samples of Greek traditional sausages. The following attributes were recorded: fat 15.49–56.86%, moisture 21.92–65.40%, protein 14.73–26.74%, sodium chloride 2.36–4.13%, nitrites 0.0–3.26 ppm, mean nitrates 38.19 ppm, TBA...

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Veröffentlicht in:	Meat science 1999-03, Vol.51 (3), p.271-277
Hauptverfasser:	Papadima, S.N, Arvanitoyannis, I, Bloukas, J.G, Fournitzis, G.C
Format:	Artikel
Sprache:	eng
Schlagworte:	aerobes Biological and medical sciences chemical composition Chemometrics factor analysis Factorial analysis flavor food contamination Food industries Fundamental and applied biological sciences. Psychology Gram-negative bacteria lactic acid bacteria Meat and meat product industries meat quality microbial contamination Micrococcus Principal component analysis proximate composition Sausage sausages sensory evaluation Staphylococcus texture
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