Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented "Salchichón" Sausage with Different Ripening Processes

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Casquete, Rocío ^a   Martín, Alberto ^a   Benito, María José ^a   Ruiz Moyano, Santiago ^a   Nevado, Francisco Pérez ^a   Córdoba, María de Guía ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Iberian dry fermented sausages; Pediococcus acidilactici; Staphylococcus vitulus; Starter culture; Volatile compounds

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BACTERIAL COUNT; DESICCATION; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; MEAT; METHODOLOGY; MICROBIOLOGY; PEDIOCOCCUS; STAPHYLOCOCCUS; SWINE; TASTE;

ANIMALS; COLONY COUNT, MICROBIAL; DESICCATION; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MEAT PRODUCTS; PEDIOCOCCUS; STAPHYLOCOCCUS; SWINE; TASTE; VOLATILE ORGANIC COMPOUNDS;

PEDIOCOCCUS ACIDILACTICI; STAPHYLOCOCCUS; STAPHYLOCOCCUS VITULINUS;

EID: 80955134387     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02425.x     Document Type: Article

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