Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

(2015) Sara Corral et al.   FOOD CONTROL

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

Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing

(2013) Guofeng Jin et al.   FOOD CHEMISTRY

Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content

(2013) Rami Harkouss et al.   FOOD CHEMISTRY

Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

(2013) Verónica Fuentes et al.   FOOD CHEMISTRY

Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

(2013) María Gómez et al.   MEAT SCIENCE

The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages

(2012) Katharina Stollewerk et al.   Innovative Food Science & Emerging Technologies

Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index

(2012) Rami Harkouss et al.   MEAT SCIENCE

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

(2012) C. Ruiz-Capillas et al.   MEAT SCIENCE

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

(2012) Héctor Mora-Gallego et al.   MEAT SCIENCE

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

(2012) Sara Corral et al.   MEAT SCIENCE

Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages

(2011) Elena Sánchez-Zapata et al.   Food and Bioprocess Technology

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

(2011) Ana María Martín-Sánchez et al.   MEAT SCIENCE

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

(2011) Mónica Armenteros et al.   MEAT SCIENCE

Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

(2011) Nicole M. Josquin et al.   MEAT SCIENCE

Sensory acceptability of slow fermented sausages based on fat content and ripening time

(2010) Alicia Olivares et al.   MEAT SCIENCE

Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters

(2010) Emanuela Zanardi et al.   MEAT SCIENCE

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

(2009) M. Armenteros et al.   FOOD CHEMISTRY

Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages

(2009) Alicia Olivares et al.   FOOD RESEARCH INTERNATIONAL

Use of meat fluorescence emission as a marker of oxidation promoted by cooking

(2009) Ph. Gatellier et al.   MEAT SCIENCE

Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

(2009) N.G. Liaros et al.   MEAT SCIENCE

Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

(2007) L.C. Roseiro et al.   MEAT SCIENCE