Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

Journal of Food Science and Technology

Volumn 47, Issue 2, 2010, Pages 188-194

  Rai, Krishna P ^a   Zhang, Chunhui ^b   Xia, Wen Shui ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Technology Centre of Shuanghui Group   (China)

Author keywords

Dry fermented Chinese style sausage; Physico chemical; Sensory quality; Starter culture

Indexed keywords

BASIC NITROGEN; CHEMICAL PARAMETERS; DRY FERMENTED CHINESE-STYLE SAUSAGE; HIGH QUALITY; LACTOBACILLUS CASEI; LOWER HARDNESS; MICROBIAL FERMENTATION; MOISTURE CONTENTS; PEDIOCOCCUS PENTOSACEUS; PHYSICO-CHEMICAL QUALITY; PHYSICO-CHEMICALS; RIPENING TIME; SENSORY QUALITIES; STARTER CULTURE; STARTER CULTURES; TEXTURE PROFILE; THIOBARBITURIC ACID;

ACIDS; STARTERS;

MEATS;

LACTOBACILLUS CASEI; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS XYLOSUS;

EID: 78149406488     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0030-4     Document Type: Article

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