Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

Meat Science

Volumn 96, Issue 4, 2014, Pages 1469-1477

  Cano García, Liliana ^a   Belloch, Carmela ^a   Flores, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aroma; D. hansenii; Dry cured sausages; Flavour; Volatile compound; Yeast

Indexed keywords

AROMA; D. HANSENII; DEBARYOMYCES HANSENII; DRY-CURED SAUSAGES; MICROBIAL POPULATIONS; SENSORY CHARACTERISTICS; SULPHUR CONTAINING COMPOUNDS; VOLATILE COMPOUNDS;

CURING; FLAVORS; FRUITS; MEATS; YEAST;

DRYING;

ACID; ALDEHYDE; ESTER; SULFUR DERIVATIVE; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; CLASSIFICATION; CONSUMER; D. HANSENII; DESICCATION; DRY-CURED SAUSAGES; FERMENTATION; FLAVOR; FOOD CONTROL; FOOD HANDLING; HUMAN; LIPID PEROXIDATION; MEAT; METABOLISM; MICROBIOLOGY; SACCHAROMYCETALES; SPECIES DIFFERENCE; STANDARD; YEAST;

AROMA; D. HANSENII; DRY-CURED SAUSAGES; FLAVOUR; VOLATILE COMPOUND; YEAST;

ACIDS; ALDEHYDES; CONSUMER SATISFACTION; DESICCATION; ESTERS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; LIPID PEROXIDATION; MEAT PRODUCTS; SACCHAROMYCETALES; SPECIES SPECIFICITY; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS; YEASTS;

EID: 84892156969     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.12.011     Document Type: Article

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