Production and Evaluation of Mexican-Style Chorizo Sausage Using Invasive Silver Carp (Hypophthalmichthys molitrix) Meat
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DOI: 10.1080/10498850.2019.1604600
Abstract: ABSTRACT In the United States, silver carp (Hypophthalmichthys molitrix) is classified as an invasive fish with no commercial value. The main objective of this study was to develop a Mexican-style fish chorizo sausage with silver… read more here.
Keywords: silver carp; chorizo; chorizo sausage; mexican style ... See more keywords
Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
Sign Up to like & getrecommendations! Published in 2019 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2019.1668861
Abstract: ABSTRACT Three different drying processes (smoking, oven-drying and sun-drying) were compared for preparing paprika as an ingredient in Iberian chorizo manufacture. The physical–chemical parameters, microbial counts, colour, oxidative stability and storage of the fermented meat… read more here.
Keywords: type paprika; chorizo; paprika critical; iberian chorizo ... See more keywords