Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content
This work studies the effect of fat content on the main characteristics of a traditional, Spanish dry-ripened sausage called “salchichón” from the Celta pig breed manufactured with 10, 20 and 30% back fat. Physicochemical properties, color, texture and free fatty acid profile were evaluated througho...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2015-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1524 |