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.
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