Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages

1999 ◽  
Vol 64 (4) ◽  
pp. 461-465 ◽  
Author(s):  
Robert A Edwards ◽  
Juan A Ordóñez ◽  
Richard H Dainty ◽  
Eva M Hierro ◽  
Lorenzo de la Hoz
Keyword(s):  
Volatile Compounds ◽  
Headspace Volatile ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Characterization of proteolysis during the ripening of semi-dry fermented sausages

Meat Science ◽  
2002 ◽  
Vol 62 (2) ◽  
pp. 205-216 ◽  
Author(s):  
M.C Hughes ◽  
J.P Kerry ◽  
E.K Arendt ◽  
P.M Kenneally ◽  
P.L.H McSweeney ◽  
...  
Keyword(s):  
Fermented Sausages ◽  
Dry Fermented Sausages

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

2015 ◽  
Vol 74 ◽  
pp. 306-314 ◽  
Author(s):  
Bibiana Alves dos Santos ◽  
Paulo Cezar Bastianello Campagnol ◽  
Mariane Bittencourt Fagundes ◽  
Roger Wagner ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Volatile Compounds ◽  
Low Sodium ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Processing And Storage ◽  
And Storage

scholarly journals Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage)

2010 ◽  
pp. 19-31 ◽  
Author(s):  
Predrag Ikonic ◽  
Ljiljana Petrovic ◽  
Tatjana Tasic ◽  
Natalija Dzinic ◽  
Marija Jokanovic ◽  
...  
Keyword(s):  
Ph Value ◽  
Quality Standard ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Red Color ◽  
Dry Fermented Sausages ◽  
Sensory Parameters ◽  
Hard Consistency

A study was carried out on a typical homemade Petrovsk? klobas? in order to characterize this traditional dry-fermented sausage, to provide a basis for establishing the quality standard and protecting designation of origin. This paper reviews the chemical composition, some physicochemical, proteolytic and sensory parameters of Petrovsk? klobas? made by five manufacturers chosen as representatives. Beside the differences between sausages made by different manufacturers the main properties of this traditional product were though recognized. Compared to other dry-fermented sausages Petrovsk? klobas? is characterized by a high content of protein (23.36-30.45%) and low contents of NaCl (2.99-3.28%). With some minor exceptions, the values of other chemical parameters are within the range of those observed for various dry-cured sausages. Weight loss during the processing is high (up to 45.71%) and pH value (~ 5.4) corresponds to the values for this parameter in other European traditional fermented sausages. Contents of different nitrogen fractions show that Petrovsk? klobas? undergoes significant proteolytic changes. At the end of ripening, Petrovsk? klobas? is characterized by aromatic and spicy-hot flavor, dark-red color and hard consistency.

scholarly journals Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 990
Author(s):  
Tina Lešić ◽  
Nada Vahčić ◽  
Ivica Kos ◽  
Manuela Zadravec ◽  
Blanka Sinčić Pulić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Salt Content ◽  
Family Farms ◽  
Quality Indices ◽  
Detailed Characterization ◽  
Instrumental Color ◽  
Fat Quality ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat & fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability.

scholarly journals Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages

2020 ◽  
Vol 67 ◽  
pp. 105161 ◽  
Author(s):  
Larissa de Lima Alves ◽  
Jossiê Zamperetti Donadel ◽  
Dirceu Rodrigues Athayde ◽  
Marianna Stefanello da Silva ◽  
Bruna Klein ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fermented Sausages ◽  
Dry Fermented Sausages
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