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MASO-INTERNATIONAL

Author: Ladislav Kašpar

The shelf life of sausages produced from common carp meat (Cyprinus carpio L.)

Authors: Hana Buchtová and Ladislav Kašpar
Keywords: chemical parameter, fish, meat product, pork, storability

Vacuum-packed and unpacked control pork sausages and experimental samples of sausages with 45% common carp meat were stored for 30 days at 2 ± 2 °C. Physical (pH, aw) and chemical (ammonia, free fatty acid, peroxide value, thiobarbituric acid reactive substances) parameters were measured throughout the storage period (days of sampling 6, 9, 13, 16, … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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