Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants.

@article{Zanardi2004LipolysisAL,
  title={Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants.},
  author={Emanuela Zanardi and Sergio Ghidini and Alessandra Battaglia and Roberto Chizzolini},
  journal={Meat science},
  year={2004},
  volume={66 2},
  pages={415-23}
}
Lipolysis and lipid oxidation in Mediterranean and North Europe type sausages were studied in relation to raw material, processing conditions and additives. In particular the effect of ascorbic acid, nitrites and spices was evaluated. Lipolysis was measured by the determination of total and free fatty acids of fresh minces and matured products and lipid oxidation was evaluated by thiobarbituric acid reactive substances and cholesterol oxidation products. The increase of free fatty acids during… CONTINUE READING
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