Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.

Naveena, B M; Khansole, Panjab S; Shashi Kumar, M; Krishnaiah, N; Kulkarni, Vinayak V; Deepak, S J

Naveena, B M; Khansole, Panjab S; Shashi Kumar, M; Krishnaiah, N; Kulkarni, Vinayak V; Deepak, S J.

Afiliación

Naveena BM; National Research Centre on Meat, India naveenlpt@rediffmail.com.
Khansole PS; Department of Livestock Products Technology, College of Veterinary Sciences, India.
Shashi Kumar M; Department of Livestock Products Technology, College of Veterinary Sciences, India.
Krishnaiah N; Department of Veterinary Public Health and Hygiene, College of Veterinary Sciences, India.
Kulkarni VV; National Research Centre on Meat, India.
Deepak SJ; Department of Veterinary Public Health and Hygiene, College of Veterinary Sciences, India.

Food Sci Technol Int ; 23(1): 75-85, 2017 Jan.

Article en En | MEDLINE | ID: mdl-27386881

Asunto(s)

Culinaria/métodos; Embalaje de Alimentos; Productos de la Carne/análisis; Productos de la Carne/microbiología; Animales; Pollos/microbiología; Color; Comportamiento del Consumidor; Enterobacteriaceae/aislamiento & purificación; Análisis de los Alimentos; Contaminación de Alimentos/análisis; Microbiología de Alimentos; Calidad de los Alimentos; Almacenamiento de Alimentos; Humanos; Concentración de Iones de Hidrógeno; Aves de Corral/microbiología; Gusto; Vacio

Palabras clave

Sous vide; cooking yield; rosemary diterpenes; shelf-life; ultrastructure

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Base de datos: MEDLINE Asunto principal: Embalaje de Alimentos / Culinaria / Productos de la Carne Idioma: En Revista: Food Sci Technol Int Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2017 Tipo del documento: Article

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