Profilo sensoriale ed accettabilita' del salame tipo Napoli privo di additivi chimici.
Academic Article
Publication Date:
2011
abstract:
The objective of the NOCHEMFOOD European project is the partial or complete substitution of standard additive, nitrate and nitrite used as salami conservative, with a formulation of vegetal extracts. To evaluate the influence of the novel additives on the typical sensory characteristics of Napoli-type salami we used the Quantitative Descriptive Analysis and affective tests. A complete analysis of the results highlighted that there were no significant differences between the two types of salami
Iris type:
01.01 Articolo in rivista
Keywords:
vegetal extracts; sensory quality; panel test; consumers
List of contributors:
Pellicano, MARIO PAOLO; Cammarota, Giancarlo; Laurino, Carmine; Sada, Alfonso
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