Quality characteristics of fermented sausage prepared with soy sauce-Reference-Cited by-同舟云学术

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Quality characteristics of fermented sausage prepared with soy sauce

Published:2016-04 Issue:2 Volume:25 Page:533-539
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Yoo Seon-A,Park Seong-Eun,Seo Seung-Ho,Son Hong-Seok

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-016-0074-y.pdf

Reference37 articles.

1. Coloretti F, Tabanelli G, Chiavari C, Lanciotti R, Grazia L, Gardini F, Montanari C. Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages. Meat Sci. 96: 1395–1402 (2014)

2. Lorenzo JM, Gómez M, Fonseca S. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage. Food Control 46: 382–389 (2014)

3. Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiol. 25: 335–347 (2008)

4. Villani F, Pepe O, Mauriello G, Salzano G, Moschetti G, Coppola S. Antimicrobial activity of Staphylococcus xylosus from Italian sausages against Listeria monocytogenes. Lett. Appl. Microbiol. 18: 159–161 (1994)

5. Tabanelli G, Coloretti F, Chiavari C, Grazia L, Lanciotti R, Gardini F. Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions. Food Control 26: 416–426 (2012)

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4. Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage;Foods;2022-03-29

5. Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities;Ege Journal of Fisheries and Aquatic Sciences;2021-09-15

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