Inicio  /  Applied Sciences  /  Vol: 11 Par: 3 (2021)  /  Artículo
ARTÍCULO
TITULO

Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey

Malgorzata Karwowska    
Anna D. Kononiuk    
Paula Borrajo and José M. Lorenzo    

Resumen

It has been proven to be possible to eliminate nitrite from the production of fermented beef and fallow deer sausages without changing the amount of volatile compounds. However, the addition the freeze dried acid whey powder (0.7%) resulted the changes in the amount of some volatile components, in particular those derived from bacterial metabolism, which indicates the need for a sensory evaluation of products to show whether this does not affect the characteristics of its acceptability.

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