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