An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland.
mould salami
physicochemical properties
rheological properties
sensory quality
smoked salami
storage
texture profile analysis
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
29 Jun 2023
29 Jun 2023
Historique:
received:
16
05
2023
revised:
21
06
2023
accepted:
28
06
2023
medline:
17
7
2023
pubmed:
14
7
2023
entrez:
14
7
2023
Statut:
epublish
Résumé
The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 30th, and 45th days of storage. There was a significant increase in the pH value of the mould salami from 5.16 on the 2nd day to 5.42 on the 45th day (
Identifiants
pubmed: 37446783
pii: molecules28135122
doi: 10.3390/molecules28135122
pmc: PMC10343181
pii:
doi:
Substances chimiques
Smoke
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
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