Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes
This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP20) or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate flavour development of dry fermented sausages with 6% of lactic derivatives content. Sausages were...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 5 vom: 01. Juli, Seite 451-460
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| 1. Verfasser: |
Stollewerk, Katharina
(VerfasserIn) |
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| Weitere Verfasser: |
Jofré, Anna,
Comaposada, Josep,
Guardia, M Dolors,
Arnau, Jacint,
Kilcawley, Kieran |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Cellular preparations
Salchichón
flavour development
proteolysis
ripening
Amino Acids |
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