Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stability, and sensory quality of mortadella were evalu...

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Bibliographic Details
Main Authors: Alexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Bibiana Alves dos Santos, Stephanie Ribeiro Reis, Priscila Nehring, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol
Format: Article
Language:English
Published: Elsevier 2021-04-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound
Cooked sausage
Lipid oxidation
CATA
Aroma
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417720317478

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http://www.sciencedirect.com/science/article/pii/S1350417720317478

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