Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

Meat Science ◽  
2012 ◽  
Vol 92 (2) ◽  
pp. 144-150 ◽  
Author(s):  
C. Ruiz-Capillas ◽  
M. Triki ◽  
A.M. Herrero ◽  
L. Rodriguez-Salas ◽  
F. Jiménez-Colmenero
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Quality Characteristics ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

2021 ◽  
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Sara Bover-Cid ◽  
Margarita Garriga ◽  
Tina Beck Hansen ◽  
Annemarie Gunvig ◽  
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Risk Management ◽  
Management Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

Meat Science ◽  
2009 ◽  
Vol 83 (3) ◽  
pp. 460-467 ◽  
Author(s):  
Santiago Ruiz-Moyano ◽  
Alberto Martín ◽  
María José Benito ◽  
Rocío Casquete ◽  
Manuel Joaquín Serradilla ◽  
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Keyword(s):  
Functional Aspects ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

Meat Science ◽  
1997 ◽  
Vol 46 (1) ◽  
pp. 115-128 ◽  
Author(s):  
Olga Díaz ◽  
Manuela Fernandez ◽  
Gonzalo D.Garcia De Fernando ◽  
Lorenzo de la Hoz ◽  
Juan A. Ordoñez
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Fermented Sausages ◽  
Dry Fermented Sausages

Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

2015 ◽  
Vol 151 ◽  
pp. 16-24 ◽  
Author(s):  
Bibiana A. dos Santos ◽  
Paulo C.B. Campagnol ◽  
Rodrigo N. Cavalcanti ◽  
Maria T.B. Pacheco ◽  
Flávia M. Netto ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Rheological Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausages

2012 ◽  
Vol 110 (2) ◽  
pp. 324-327 ◽  
Author(s):  
Aleida S. Hernández-Cázares ◽  
M-Concepción Aristoy ◽  
Fidel Toldrá
Keyword(s):  
Enzyme Sensor ◽  
Fermented Sausages ◽  
Dry Fermented Sausages
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