ShareChanges in sugars during storage of sausages.
Author(s) : MENDIOLEA R., GUERRERO I., TAYLOR A. J.
Type of article: Article
Summary
Reducing sugar content is highest after manufacturing, and diminishes over the course of storage at 4 deg C. The presence of sulfite modifies the results obtained by the dinitrophenol-phenolate test and causes a slight augmentation of absorbency to 510 nm. Nonetheless, the addition of sulfite is responsible for certain changes in the reducing sugar content over the course of storage.
Details
- Original title: Changes in sugars during storage of sausages.
- Record ID : 1995-3638
- Languages: English
- Source: Meat Sci. - vol. 39 - n. 3
- Publication date: 1995
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Glucide; Sausage; Meat product; Cold storage
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