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Título: | Retail chilled display storage of high- and reduced-fat sliced bologna |
Autor: | Jiménez Colmenero, Francisco CSIC ORCID; Carballo, José CSIC ORCID ; Fernández, P. CSIC; Cofrades, Susana CSIC ORCID; Cortés, E. | Fecha de publicación: | 1997 | Editor: | International Association for Food Protection | Citación: | Journal of Food Protection 60: 1099- 1104 (1997) | Resumen: | This study examined the influence of light (1,900 lux) and dark display conditions on purge loss, color, residual nitrite, rancidity, texture, and microbiological changes of sliced vacuum-packaged high-fat (24.7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7°C. Color stability was more dependent upon photochemical action than upon temperature. The rate of color fading was greater at a lower fat content. Residual nitrite depletion varied according to fat content, chill temperature, and display conditions. High-fat sausages were harder and chewier (P < 0.05) than reduced-fat sausages. Texture parameters were not appreciably influenced by storage temperature or exposure to light. Microbiological counts were higher in reduced-fat samples than in high-fat samples. Temperature influenced the growth of microflora in sliced bologna sausage, but light had no important effect. | URI: | http://hdl.handle.net/10261/101545 | Identificadores: | issn: 0362-028X |
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