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

Meat Science

Volumn 89, Issue 1, 2011, Pages 35-44

  Martín Sánchez, Ana María ^a,b   Chaves López, Clemencia ^b   Sendra, Esther ^a   Sayas, Estrella ^a   Fenández López, Juana ^a   Pérez Álvarez, José Ángel ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

Fermented dry cured sausages; Fungal inhibition; Lipolysis; Oregano essential oil; Proteolysis

Indexed keywords

ANTI-FUNGAL ACTIVITY; DRYING PROCESS; FERMENTED DRY-CURED SAUSAGES; FREE FATTY ACID; FUNGAL INHIBITION; LIPOLYSIS; MEAT PRODUCTS; MOLD CONTAMINATION; MOLD INHIBITORS; MYOFIBRILLAR PROTEINS; OREGANO ESSENTIAL OIL; PROTEOLYTIC CHANGES; RIPENING PROCESS; RIPENING TIME; SARCOPLASMIC; SDS-PAGE; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; SIMILAR PATTERN; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SURFACE APPLICATIONS;

CURING; ELECTROPHORESIS; ENZYMES; ESSENTIAL OILS; MEATS; MOLDS; RATING; SODIUM; SODIUM SULFATE; UNSATURATED FATTY ACIDS;

DRYING;

ORIGANUM;

ANTIFUNGAL AGENT; ESSENTIAL OIL; FATTY ACID;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HYDROLYSIS; LACTOBACILLUS; LIPOLYSIS; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; OREGANO; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; STAPHYLOCOCCUS; SWINE;

ANIMALS; ANTIFUNGAL AGENTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FATTY ACIDS, NONESTERIFIED; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FUNGI; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTOBACILLUS; LIPOLYSIS; MEAT PRODUCTS; OILS, VOLATILE; ORIGANUM; PHYSICOCHEMICAL PHENOMENA; STAPHYLOCOCCUS; SWINE;

EID: 79956157514     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.03.018     Document Type: Article

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