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2014 (published: 24.02.2014)
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Effect of hurdle factors on triacylglycerol changes in summer sausages
Baranenko D.A., Kolodyaznaya V.S.
Changes in lipid fraction of raw sausages with the formation of peroxide and hydroperoxide compounds affect quality of products and can limit their shelf life. The main hurdle factors that prevent this type of spoilage are the storage temperature and packaging method. Rate constants of hydrolysis and oxidation of triacylglycerol in summer sausages obtained for various combinations of these factors.
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fat, cold storage, vacuum packaging, protective coatings
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