Dry fermented sausages produced by a partial substitution of pork backfat with pre-
emulsified olive oil were manufactured and stored (2 and 5 months) using different …

The effects of fatty acid composition, two packaging methods (vacuum and 20% CO2/80%
N2) and storage under refrigeration for 210 days were evaluated on a dry fermented …

Slices of dry-cured hams (Biceps femoris muscle) were stored during 8 weeks under
vacuum and modified atmospheres (100% N2 and a mixture of 20% CO2 and 80% N2) in …

Dry-cured sausages with orange fibre (juice industry by-products) at five concentrations (0,
5, 10, 15 and 20 g/kg) were prepared and studied. Chemical (residual nitrite level and lipid …

The microbiological, physico-chemical and sensory properties of salchichon with high
unsaturated fat content, packed under vacuum and 20/80% CO2/N2 modified atmosphere …

Processed fish products are worthy sources to supply man with his main nutritional needs,
but they are extremely susceptible to quality loss during storage. Microbial (fungal) chitosan …

The effect of modified atmosphere and vacuum packaging on the shelf-life of “morcilla”, a
traditional cooked blood sausage, was investigated. A total of 99 “morcillas” were packaged …

Dry-cured Iberian ham slices were stored under vacuum and under four different modified
atmospheres (60/40= 60% N2+ 40% CO2; 70/30= 70% N2+ 30% CO2; 80/20= 80% N2+ …

The current study investigated the effects of the most suitable modified atmosphere
packaging (MAP) on the physicochemical, microbiological, and sensory properties of …

Dry-cured ham cuts and slices were stored at 4±2° C for 8 months under vacuum and
modified atmosphere (20% CO2+ 80% N2), respectively. Instrumental colour and texture …