Journal
GRASAS Y ACEITES
Volume 61, Issue 1, Pages 76-85Publisher
CONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSIC
DOI: 10.3989/gya.075109
Keywords
Biogenic amines; Dry fermented sausage; Lipid oxidation; Overall sensory quality; Ripening period; Sage oil extract
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Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, pH, lipid oxidation, biogenic amines and micro flora were analyzed. Results of this study pointed out that sage oil extract as natural antioxidant could be utilized in dry fermented sausage, prepared from buffalo meat, in order to obtain a final product within acceptable lipid oxidation and biogenic amine levels, as well as improved sensory quality.
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