Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition-Reference-Cited by-同舟云学术

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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Published:2021-03 Issue:2 Volume:10 Page:231-240
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Mi Ruifang,Chen Xi,Xiong Suyue,Qi Biao,Li Jiapeng,Qiao Xiaoling,Chen Wenhua,Qu Chao,Wang Shouwei

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Consumer evaluations of processed meat products reformulated to be healthier – a conjoint analysis study;Shan;Meat Sci.,2017

2. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami;Aaslyng;Meat Sci.,2014

3. Effect of fat content on aroma generation during processing of dry fermented sausages;Olivares;Meat Sci.,2011

4. Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat;Corral;Meat Sci.,2017

5. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions;Settanni;Food Microbiol.,2020

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1. Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages;Foods;2024-08-15

2. Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham;Food Research International;2024-06

3. Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China;Food Chemistry: X;2024-06

4. Study on simulation effect of physical and chemical characteristics of sausage by sausage model system;Frontiers in Nutrition;2024-05-22

5. Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages;Foods;2024-01-08

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