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Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage
Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment sig...
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| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer-Verlag
2010
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551018/ https://ncbi.nlm.nih.gov/pubmed/23572635 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0041-1 |
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