CHANGES IN SEVERAL CONSTITUENTS DURING THE RIPENING OF CHORIZO - A SPANISH DRY SAUSAGE

被引：59
|
作者：
LOIS, AL [1 ]
GUTIERREZ, LM [1 ]
ZUMALACARREGUI, JM [1 ]
LOPEZ, A [1 ]
机构：
[1] UNIV LEON,DEPT HIGIENE & MICROBIOL ALIMENTOS,LEON,SPAIN
来源：
MEAT SCIENCE | 1987年 / 19卷 / 03期
关键词：
D O I：
10.1016/0309-1740(87)90054-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：169 / 177
页数：9
相关论文
共 50 条
  • [31] EFFECT OF SALT CONTENT ON THE RIPENING OF DRY SAUSAGE
    PETAJA, E
    KUKKONEN, E
    PUOLANNE, E
    FLEISCHWIRTSCHAFT, 1985, 65 (02): : 189 - 193
  • [32] WEIGHT-CONTROLLED RIPENING OF DRY SAUSAGE
    NESS, A
    WEINBERG, H
    SCHUTZENBERGER, O
    FLEISCHWIRTSCHAFT, 1992, 72 (03): : 232 - &
  • [33] Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage
    Ruiz-Capillas, C.
    Colmenero, F. Jimenez
    Carrascosa, A. V.
    Munoz, R.
    MEAT SCIENCE, 2007, 77 (03) : 365 - 371
  • [34] Behaviour of Listeria spp. in naturally contaminated chorizo (Spanish fermented sausage)
    Encinas, JP
    Sanz, JJ
    García-López, ML
    Otero, A
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1999, 46 (02) : 167 - 171
  • [35] Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla"
    Lorenzo, Jose M.
    Purrinos, Laura
    Bermudez, Roberto
    Cobas, Noemi
    Figueiredo, Maria
    Garcia Fontan, Maria C.
    MEAT SCIENCE, 2011, 89 (01) : 105 - 109
  • [36] The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage
    Gonzalez-Fernandez, Consuelo
    Santos, Eva M.
    Rovira, Jordi
    Jaime, Isabel
    MEAT SCIENCE, 2006, 74 (03) : 467 - 475
  • [37] A STUDY OF THE CHEMICAL-CHANGES OF FAT DURING RIPENING OF SALAMI SAUSAGE
    MELGAR, MJ
    BERIAIN, MJ
    BELLO, J
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1990, 30 (03): : 363 - 370
  • [38] CHEMICAL CHANGES DURING RIPENING OF A SPANISH DRIED SAUSAGE (SALCHICHON) .2. DYNAMICS OF RESIDUAL NITRITE AND MEAT PIGMENTS
    LEONCRESPO, F
    MILLAN, R
    ARCHIVOS DE ZOOTECNIA, 1978, 27 (105) : 9 - 19
  • [39] Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process
    Sanchez-Zapata, E.
    Zunino, V.
    Perez-Alvarez, J. A.
    Fernandez-Lopez, J.
    MEAT SCIENCE, 2013, 95 (03) : 562 - 568
  • [40] INFLUENCE OF RELATIVE-HUMIDITY ON THE RIPENING OF DRY SAUSAGE
    STIEBING, A
    RODEL, W
    FLEISCHWIRTSCHAFT, 1988, 68 (10): : 1287 - 1291
12345