Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease-Reference-Cited by-同舟云学术

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Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease

Published:2023-03 Issue: Volume:404 Page:134692
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Fangda,Wang Hui,Liu Qian,Xia Xiufang,Chen Qian,Kong Baohua

Funder

Natural Science Foundation of Heilongjiang Province

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Alves, L., Donadel, J. Z., Athayde, D. R., Silva, M., Klein, B., Fagundes, M. B., et al. (2020). Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages. Ultrasonics Sonochemistry, 67, Article 105161.

2. Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut;Bedia;Meat Science,2011

3. Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin;Benito;Meat Science,2003

4. Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains;Cano-Garcia;Food Chemistry,2014

5. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue;Chen;Meat Science,2021

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