This research project dealt with the feasibility of using the Olive Leaf Extract (OLE) to limit the amount of nitrate and nitrite added in ripened sausages. The research activity has been developed, during the three years of the Ph. D course, in three steps: i) preliminary trial of ripened sausages production with different nitrate/nitrite and OLE ratios carried out at laboratory scale; ii) production of sausages with OLE added at industrial scale (scale-up); iii) evaluation of shelf-life of ripened sausages with OLE during MAP storage at 4°C.
Technological approaches to improve the quality of meat products
Michela Pia Totaro
2023-01-01
Abstract
This research project dealt with the feasibility of using the Olive Leaf Extract (OLE) to limit the amount of nitrate and nitrite added in ripened sausages. The research activity has been developed, during the three years of the Ph. D course, in three steps: i) preliminary trial of ripened sausages production with different nitrate/nitrite and OLE ratios carried out at laboratory scale; ii) production of sausages with OLE added at industrial scale (scale-up); iii) evaluation of shelf-life of ripened sausages with OLE during MAP storage at 4°C.File in questo prodotto:
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