Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties-Reference-Cited by-同舟云学术

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

Published:2012-12 Issue:4 Volume:92 Page:704-714
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lorenzo José M.,Franco Daniel

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Rapid analysis of free amino acids in infant foods;Alonso;Journal of Liquid Chromatography,1994

2. Nutrient profile of horsemeat;Badiani;Journal of Food Composition and Analysis,1997

3. Acidity, proteolysis and lipolysis changes in rapid-cured fermented sausage dried at different temperatures;Bolumar;Food Science and Technology International,2001

4. Texture profile analysis;Bourne;Food Technology,1978

5. Colour and textural attributes of sucuk during ripening;Bozkurt;Meat Science,2006

Cited by 158 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The aroma transformation of Japanese sea bass (Lateolabrax japonicas) through endogenous enzyme incubation during the lag phase of attached microorganisms;Food Chemistry;2025-01

2. Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages;Food Bioscience;2024-10

3. Combining lipase enzymatic techniques and antioxidants on the flavor of structured lipids (SLs) prepared from goat butter and coconut oil;Food Bioscience;2024-08

4. Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages;Food Microbiology;2024-08

5. Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages;Food Bioscience;2024-06