Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles
Authors
Keywords
Dry fermented sausage, Salt reduction, Lactic acid bacteria, Quality characteristics, Partial least squares regression analysis
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 154, Issue -, Pages 112723
Publisher
Elsevier BV
Online
2021-10-28
DOI
10.1016/j.lwt.2021.112723
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
- (2021) Fang Wang et al. MEAT SCIENCE
- Effect of Lactic Acid Bacteria on Mackerel (Pneumatophorus japonicus) Seasoning Quality and Flavor during Fermentation
- (2021) Yueqi Zhou et al. Food Bioscience
- Discrimination of Malaysian stingless bee honey from different entomological origins based on physicochemical properties and volatile compound profiles using chemometrics and machine learning
- (2021) Siti Nurhidayah Sharin et al. FOOD CHEMISTRY
- Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria
- (2021) Yingying Hu et al. FOOD RESEARCH INTERNATIONAL
- Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
- (2020) Yunwei Niu et al. FOOD RESEARCH INTERNATIONAL
- Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose
- (2020) Jie Shi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride
- (2020) Yingying Hu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Principles and recent advances in electronic nose for quality inspection of agricultural and food products
- (2020) Maimunah Mohd Ali et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
- (2020) Igor Dias et al. Microorganisms
- Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
- (2020) Miguel Elias et al. Foods
- Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue
- (2020) Qian Chen et al. MEAT SCIENCE
- Effect of fatty acids on the flavor formation of fish sauce
- (2020) Anzi Ding et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation
- (2020) Yingying Hu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
- (2020) Juan D. Rios-Mera et al. MEAT SCIENCE
- A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction
- (2019) Rocío Ríos-Reina et al. FOOD RESEARCH INTERNATIONAL
- Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici , on microbiological and physico-chemical characteristics of beef sausages
- (2018) Sirine Ben Slima et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages
- (2018) Pengxue Liu et al. MEAT SCIENCE
- Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation
- (2017) Pannarat Singracha et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
- (2017) Qian Chen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening
- (2016) Marianthi Sidira et al. FOOD CHEMISTRY
- Correlation between volatile profiles of Italian fermented sausages and their size and starter culture
- (2016) Chiara Montanari et al. FOOD CHEMISTRY
- Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction
- (2016) Marta Laranjo et al. MEAT SCIENCE
- Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón
- (2015) José M. Lorenzo et al. FOOD CONTROL
- Yeast strains as potential aroma enhancers in dry fermented sausages
- (2015) Mónica Flores et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast
- (2014) Sara Corral et al. FOOD CONTROL
- Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques
- (2014) Sara Corral et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat
- (2014) Ruben Domínguez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Salt reduction in slow fermented sausages affects the generation of aroma active compounds
- (2012) Sara Corral et al. MEAT SCIENCE
- Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages
- (2010) A.M. Baka et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Volatile compounds of Cantonese sausage released at different stages of processing and storage
- (2009) Weizheng Sun et al. FOOD CHEMISTRY
- Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches
- (2009) Kerstin Söllner et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage
- (2008) Diana Martin et al. FOOD CHEMISTRY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started