Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display.
Sign Up to like & getrecommendations! Published in 2017 at "Meat science"
DOI: 10.1016/j.meatsci.2017.02.014
Abstract: Discoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O2 in the headspace of packages and light is causing photooxidation and deterioration of… read more here.
Keywords: sliced packaged; salami; discoloration; light display ... See more keywords
Antioxidant effect of yeast on lipid oxidation in salami sausage
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1113848
Abstract: Salami is a kind of fermented meat product with rich nutrition and unique flavor. Because it is rich in fat, it is easy to oxidize to produce bad flavor. Compared with the way of adding… read more here.
Keywords: lipid oxidation; oxidation; salami; yeast ... See more keywords
Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds
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DOI: 10.3390/foods11142060
Abstract: Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognition and… read more here.
Keywords: pig; pig breed; salami; instrumental sensory ... See more keywords
Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage
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DOI: 10.3390/foods11233917
Abstract: The oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant… read more here.
Keywords: lipid oxidation; oxidation; salami; refrigerated storage ... See more keywords
Effect of Fruit Powders as Natural Alternatives to Sodium Nitrite on Lipid Oxidation in Clean-Label Salami
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DOI: 10.3390/foods14132262
Abstract: Public concerns about the health risks of synthetic antioxidants have prompted the meat industry to look for natural alternatives rich in phenols with strong antioxidant properties. This study investigates the use of blackcurrant (BCP), lingonberry… read more here.
Keywords: salami; lipid oxidation; fruit; natural alternatives ... See more keywords
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9081111
Abstract: Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat… read more here.
Keywords: safety quality; salami; meat; review ... See more keywords
Assessment of microbial ecology in artisanal salami during maturation via metataxonomic analysis
Sign Up to like & getrecommendations! Published in 2024 at "Food Science and Technology"
DOI: 10.5327/fst.00147
Abstract: The microbiota in artisanal fermented products plays a crucial role in determining the quality, color, texture, and flavor of salami. Thus, the aim of this study was to identify the microbial population in salami samples… read more here.
Keywords: maturation; salami; genera; assessment microbial ... See more keywords