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Cambios químicos durante la maduración del salchichón. 3. Modificaciones experimentadas por los compuestos nitrogenados solubles en agua
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
During ripening of a Spanish dried sausage (salchichnn) there was an apparent increase of water soluble proteins at the begining of the process. It was followed by a decrease in the amount of soluble proteins. The increase ...
Cambios químicos durante la maduración del salchichón. I: alteraciones en la fracción lipídica
(Universidad de Córdoba, Servicio de Publicaciones, 1977)
The changes in the lipid fraction during ripening of a Spanish dried sausage (salchichón) have been studied. The free fatty acids increased 20 times after processing, amounting. 2.49 p. 100 of the whole sausage. The peroxide ...
Cambios químicos durante la maduración del salchichón. 2: dinámica del nitrito y de los pigmentos cárnicos
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
The amount of residual nitrite and meat pigments during aging of a Spanish dried sausage (salchichon) has been studied. The concentration of nitrite increased in the first period, probably due to the inclusion of nitrate ...