Núria Miquel Magrinyà, Ricard Bou, Núria Rius, R. Codony, Francesc Guardiola,
... and nitrite amounts, and susceptibility to oxidation of botifarra catalana sausage were studied. Moreover, curing efficiency, color, ...
Tópico(s): Phytochemicals and Antioxidant Activities
2012 - American Chemical Society | Journal of Agricultural and Food Chemistry
Núria Miquel Magrinyà, Ricard Bou, Núria Rius, R. Codony, Francesc Guardiola,
This research evaluates the effects of adding a tocopherol mix (0 or 200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with fermentation types that varied in temperature (12 h at 4 ℃ or 16 ℃) on different quality parameters and acceptability of cooked cured sausages after vacuum packing and storage at 4 ℃ for 120 days. In the presence of S. carnosus, residual nitrate and nitrite levels were reduced. Sausages containing ...
Tópico(s): Insect Utilization and Effects
2015 - SAGE Publishing | Food Science and Technology International
J. Arnau, Josep Dolcet, María Dolors Guárdia,
Botifarra (pl. botifarres) comprises a great variety of traditional meat derivatives including cooked, with incomplete thermal treatment, ... meat derivatives not submitted to any treatment (“fresh botifarra”) will be addressed, which, in consequence, are classified ...
Tópico(s): Wine Industry and Tourism
2022 - Springer Nature | Methods and protocols in food science