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Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage

Year: 2014 Volume: 8 Issue: 9 1027 - 1030 Pages

Abstract: In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P