MDPI AG
The effect of chitosan addition at amounts of 0, 0.25 and 0.50% and chitosan coating on pH, instrumental surface and cut cross-section colour (L*—lightness, a*—redness, b*—yellowness, h—hue angle, C*—chroma-saturation index and λ—dominant wavelength) and texture (hardness, springiness, cohesiveness and chewiness) parameters, and overall sensory and microbiological (TPC—total plate count and LAB—lactic acid bacteria) quality of dry-fermented sausages (tea sausage) were investigated. The addition...
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