Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

International Journal of Food Microbiology

Volumn 85, Issue 1-2, 2003, Pages 111-125

  Bruna, José M ^a   Hierro, Eva M ^a   De La Hoz, Lorenzo ^a   Mottram, Donald S ^b   Fernández, Manuela ^a   Ordóñez, Juan A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Dry fermented sausages; Moulds; Pencillium camemberti; Sensory properties

Indexed keywords

ALCOHOL; ALDEHYDE; AMINO ACID; FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE FATTY ACID;

ARTICLE; CONTROLLED STUDY; DAIRY PRODUCT; FERMENTATION TECHNIQUE; LIPOLYSIS; MEAT; NONHUMAN; OXIDATION; PENICILLIUM; PENICILLIUM CAMEMBERTI; PROTEIN DEGRADATION; SENSORY ANALYSIS; VOLATILIZATION; ANIMAL; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; ODOR; OXIDATION REDUCTION REACTION; STANDARD; SWINE; TASTE; TIME;

PENICILLIUM CAMEMBERTI;

AMINO ACIDS; ANIMALS; FATTY ACIDS, VOLATILE; FERMENTATION; FOOD MICROBIOLOGY; LIPOLYSIS; MEAT PRODUCTS; ODORS; OXIDATION-REDUCTION; PENICILLIUM; SWINE; TASTE; TIME FACTORS;

EID: 0141975329     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00505-6     Document Type: Article

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