147 related articles for article (PubMed ID: 22063854)
1. Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids.
Rubio B; Martínez B; García-Cachán MA; Rovira J; Jaime I
Meat Sci; 2008 Dec; 80(4):1182-7. PubMed ID: 22063854
[TBL] [Abstract][Full Text] [Related]
2. Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres.
Rubio B; Martínez B; Sánchez MJ; Dolores García-Cachán MA; Rovira J; Jaime I
Meat Sci; 2007 May; 76(1):128-37. PubMed ID: 22064199
[TBL] [Abstract][Full Text] [Related]
3. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.
Vossen E; Claeys E; Raes K; van Mullem D; De Smet S
J Sci Food Agric; 2016 Oct; 96(13):4523-30. PubMed ID: 26869453
[TBL] [Abstract][Full Text] [Related]
4. Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions.
Valencia I; Ansorena D; Astiasarán I
Meat Sci; 2006 Jun; 73(2):269-77. PubMed ID: 22062298
[TBL] [Abstract][Full Text] [Related]
5. Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage.
Hoz L; D'Arrigo M; Cambero I; Ordóñez JA
Meat Sci; 2004 Jul; 67(3):485-95. PubMed ID: 22061524
[TBL] [Abstract][Full Text] [Related]
6. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants.
Ansorena D; Astiasarán I
Meat Sci; 2004 Jun; 67(2):237-44. PubMed ID: 22061319
[TBL] [Abstract][Full Text] [Related]
7. Effect of vacuum-packaging storage on the quality level of ripened sausages.
Summo C; Caponio F; Pasqualone A
Meat Sci; 2006 Oct; 74(2):249-54. PubMed ID: 22062832
[TBL] [Abstract][Full Text] [Related]
8. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.
Filgueras RS; Gatellier P; Aubry L; Thomas A; Bauchart D; Durand D; Zambiazi RC; Santé-Lhoutellier V
Meat Sci; 2010 Nov; 86(3):665-73. PubMed ID: 20659783
[TBL] [Abstract][Full Text] [Related]
9. Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures.
Benito MJ; Rodríguez M; Martín A; Aranda E; Córdoba JJ
Meat Sci; 2004 Jul; 67(3):497-505. PubMed ID: 22061525
[TBL] [Abstract][Full Text] [Related]
10. Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acids.
Houben JH; Krol B
Meat Sci; 1980 Dec; 5(1):57-70. PubMed ID: 22055881
[TBL] [Abstract][Full Text] [Related]
11. Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage ("
Ramírez R; Trejo A; Delgado-Adámez J; Martín-Mateos MJ; García-Parra J
Foods; 2022 May; 11(9):. PubMed ID: 35564061
[TBL] [Abstract][Full Text] [Related]
12. Effect of ascorbate and ascorbyl palmitate on lipid oxidation in semi-dry saugages manufactured from pork materials differing in stability towards oxidation.
Houben JH; Krol B
Meat Sci; 1986; 17(3):199-211. PubMed ID: 22055276
[TBL] [Abstract][Full Text] [Related]
13. Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage.
Liu L; Kerry JF; Kerry JP
Meat Sci; 2007 Feb; 75(2):196-202. PubMed ID: 22063650
[TBL] [Abstract][Full Text] [Related]
14. Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs.
Valencia I; Ansorena D; Astiasarán I
Meat Sci; 2006 Apr; 72(4):727-33. PubMed ID: 22061886
[TBL] [Abstract][Full Text] [Related]
15. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.
Valencia I; O'Grady MN; Ansorena D; Astiasarán I; Kerry JP
Meat Sci; 2008 Dec; 80(4):1046-54. PubMed ID: 22063835
[TBL] [Abstract][Full Text] [Related]
16. Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage.
Cáceres E; García ML; Selgas MD
Meat Sci; 2008 Oct; 80(2):183-93. PubMed ID: 22063321
[TBL] [Abstract][Full Text] [Related]
17. The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage.
Kurt Ş
Korean J Food Sci Anim Resour; 2016; 36(3):300-8. PubMed ID: 27433100
[TBL] [Abstract][Full Text] [Related]
18. The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage.
Marco A; Navarro JL; Flores M
Meat Sci; 2006 Aug; 73(4):660-73. PubMed ID: 22062567
[TBL] [Abstract][Full Text] [Related]
19. Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham.
Parra V; Viguera J; Sánchez J; Peinado J; Espárrago F; Gutierrez JI; Andrés AI
Meat Sci; 2010 Apr; 84(4):760-8. PubMed ID: 20374854
[TBL] [Abstract][Full Text] [Related]
20. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants.
Zanardi E; Ghidini S; Battaglia A; Chizzolini R
Meat Sci; 2004 Feb; 66(2):415-23. PubMed ID: 22064145
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]