The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

Meat Science ◽  
2001 ◽  
Vol 59 (1) ◽  
pp. 97-107 ◽  
Author(s):  
José M Bruna ◽  
Eva M Hierro ◽  
Lorenzo de la Hoz ◽  
Donald S Mottram ◽  
Manuela Fernández ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Volatile Composition ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Penicillium Aurantiogriseum

scholarly journals Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

2018 ◽  
Vol 68 (4) ◽  
pp. 367-375 ◽  
Author(s):  
Slaviša Stajić ◽  
Nikola Stanišić ◽  
Steva Lević ◽  
Vladimir Tomović ◽  
Slobodan Lilić ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Flaxseed Oil ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages

Meat Science ◽  
2004 ◽  
Vol 66 (1) ◽  
pp. 151-163 ◽  
Author(s):  
B. Herranz ◽  
M. Fernández ◽  
E. Hierro ◽  
J.M. Bruna ◽  
J.A. Ordóñez ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Sensory Quality ◽  
Lactococcus Lactis Subsp ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

Meat Science ◽  
2004 ◽  
Vol 68 (3) ◽  
pp. 439-446 ◽  
Author(s):  
Mónica Flores ◽  
M-Asunción Durá ◽  
Aurora Marco ◽  
Fidel Toldrá
Keyword(s):  
Sensory Quality ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

2016 ◽  
Vol 97 (2) ◽  
pp. 427-433 ◽  
Author(s):  
Hussein El-Zaeddi ◽  
Juan Martínez-Tomé ◽  
Ángel Calín-Sánchez ◽  
Francisco Burló ◽  
Ángel A Carbonell-Barrachina
Keyword(s):  
Sensory Quality ◽  
Plant Density ◽  
Volatile Composition

scholarly journals The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

2009 ◽  
Vol 57 (5) ◽  
pp. 57-64
Author(s):  
Radka Burdychová ◽  
Hana Šulcerová
Keyword(s):  
Lactobacillus Casei ◽  
Sensory Quality ◽  
Storage Period ◽  
Probiotic Strain ◽  
Negative Control ◽  
Fermented Sausages ◽  
Dry Sausages ◽  
And Storage ◽  
Ph Profiles

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and sto­ra­ge of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages significantly (P < 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.

The utilisation of grapeseed oil in improving the quality of dry fermented sausages

2014 ◽  
Vol 49 (11) ◽  
pp. 2356-2363 ◽  
Author(s):  
Slaviša Stajić ◽  
Dušan Živković ◽  
Vladimir Tomović ◽  
Viktor Nedović ◽  
Marija Perunović ◽  
...  
Keyword(s):  
Grapeseed Oil ◽  
Fermented Sausages ◽  
Dry Fermented Sausages
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