Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat

详细信息    查看全文

• 作者：Sara Corral ; Carmela Belloch ; José ; Javier Ló ; pez-Dí ; ez ; Ana Salvador ; Mó ; nica Flores ; ^{mflores@iata.csic.es}
• 关键词：Dry fermented sausages ; Boar taint ; Yeast ; D. hansenii ; Entire male ; Sensory
• 刊名：Meat Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：123
• 期：Complete
• 页码：1-7
• 全文大小：1638 K
• 卷排序：123

文摘

D. hansenii was inoculated in fermented sausages produced with entire male and gilt. Androstenone was not degraded during fermentation process. Skatole generation was affected by D. hansenii inoculation. D. hansenii masked boar taint perception. Drying time and D. hansenii inoculation affected consumer perception.