A mixture of natural antioxidants made of grape seed extract, olive pomace hydroxytyrosol and tocopherol (GSE) was tested as sodium nitrite (NIT) replacement for Cinta Senese dry-fermented sausages. The effects on aromatic profile and sensory traits were assessed by SPMS-GC coupled with GC-Olfactometry technique, whereas the consumer’s acceptability was assessed through a consumer test on 120 potential consumers.

Effect of sodium nitrite replacement with natural antioxidants on aromatic profile and consumer acceptance of Cinta Senese dry-fermented sausage / Chiara Aquilani, Francesco Sirtori, Mónica Flores, Zein Kallas, Annalisa Romani, Carolina Pugliese. - STAMPA. - (2019), pp. 162-162. (Intervento presentato al convegno ASPA 23rd Congress).

Effect of sodium nitrite replacement with natural antioxidants on aromatic profile and consumer acceptance of Cinta Senese dry-fermented sausage

Chiara Aquilani;Francesco Sirtori;Annalisa Romani;Carolina Pugliese
2019

Abstract

A mixture of natural antioxidants made of grape seed extract, olive pomace hydroxytyrosol and tocopherol (GSE) was tested as sodium nitrite (NIT) replacement for Cinta Senese dry-fermented sausages. The effects on aromatic profile and sensory traits were assessed by SPMS-GC coupled with GC-Olfactometry technique, whereas the consumer’s acceptability was assessed through a consumer test on 120 potential consumers.
2019
ASPA 23rd Congress Book of Abstracts, Italian Journal of Animal Science,
ASPA 23rd Congress
Chiara Aquilani, Francesco Sirtori, Mónica Flores, Zein Kallas, Annalisa Romani, Carolina Pugliese
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1193717
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