| The effect of paprika, garlic and salt on rancidity in dry sausages. | |
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MedLine Citation:
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PMID: 22063715 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Eight batches of ground fat and eight batches of a mixture of meat and fat (70 and 30%, respectively), were prepared by adding salt, paprika and garlic, in the proportions used for making chorizo - a dry fermented sausage - stuffed into natural casings and then ripened. The evolution of rancidity in these products was evaluated by means of total free fatty acid content, peroxide value and TBARS during the ripening period. Spanish paprika and salt showed antioxidant and prooxidant properties, respectively. Paprika was even able to inhibit the prooxidant effect of salt. Also, four batches of chorizo were made to compare the antioxidant effect of the spices (garlic and paprika) with a mixture of nitrate, nitrite and ascorbic acid. In this respect, paprika and garlic were as effective as the mixture of additives in inhibiting lipid oxidation. |
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Authors:
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M M Aguirrezábal; J Mateo; M C Domı́nguez; J M Zumalacárregui |
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Publication Detail:
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Type: JOURNAL ARTICLE |
Journal Detail:
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Title: Meat science Volume: 54 ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2000 Jan |
Date Detail:
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Created Date: 2011-11-8 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: 77-81 Citation Subset: - |
Affiliation:
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Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, Campus Vegazana s/n, 24007 León, Spain. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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