Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings

Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings

The paper presents a study of Moskovskaya cooked smoked sausages formed in various artificial casings: fibrous (cellulose), collagen, and polyamide. An oxygen permeability oxygen permeability of the casings was above 40 cm3 and below 30 cm3/m2∙24 h∙bar. The study involved a sensory evaluation an...

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Bibliographic Details
Main Authors: Anastasia A. Semenova, Andrey N. Ivankin, Tatyana G. Kuznetsova, Andrei S. Dydykin, Viktoria V. Nasonova, Elena V. Mileenkova
Format: Article
Language:English
Published: Kemerovo State University 2019-06-01
Series:Foods and Raw Materials
Subjects:
Flavours of meat products
sensory evaluation
‘electronic nose’
gas chromatographic analysis
artificial casings
Online Access:http://jfrm.ru/issues/1244/1348/

Internet

http://jfrm.ru/issues/1244/1348/

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