Effect of autochthonous starter cultures in the production of " salchichón", a traditional Iberian dry-fermented sausage, with different ripening processes

LWT

Volumn 44, Issue 7, 2011, Pages 1562-1571

  Casquete, Rocío ^a   Benito, María J ^a   Martín, Alberto ^a   Ruiz Moyano, Santiago ^a   Hernández, Alejandro ^a   Córdoba, María G ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Autochthonous starter cultures; Biogenic amines; Dry fermented sausages; Pediococcus acidilactici; Salchich n; Staphylococcus vitulus

Indexed keywords

AMINES; LACTIC ACID; MEATS; TEXTURES;

AUTOCHTHONOUS STARTER CULTURES; BIOGENIC AMINES; DRY FERMENTED SAUSAGE; PEDIOCOCCUS ACIDILACTICI; STAPHYLOCOCCUS VITULUS;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); PEDIOCOCCUS ACIDILACTICI; STAPHYLOCOCCUS; STAPHYLOCOCCUS VITULINUS;

EID: 79954634202     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.028     Document Type: Article

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