Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage-Reference-Cited by-同舟云学术

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

Published:2013-09 Issue:1 Volume:33 Page:6-14
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Fonseca Sonia,Cachaldora Aida,Gómez María,Franco Inmaculada,Carballo Javier

Funder

Xunta de Galicia (Regional Government)

Spanish Ministry of Science and Innovation through a predoctoral FPU fellowship

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference55 articles.

1. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón";Andrade;Meat Science,2010

2. Official methods of analysis of AOAC international;AOAC,2003

3. Molecular and physiological characterization of natural microbial communities isolated from a traditional southern Italian processed sausage;Baruzzi;Meat Science,2006

4. Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage “salchichón” ripened with commercial starter cultures;Benito;Meat Science,2004

5. Effects of starter cultures on the formation of flavour compounds in dry sausage;Berdagué;Meat Science,1993

Cited by 57 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. Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments;Italian Journal of Food Safety;2024-08-02

2. Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly;Food Research International;2024-05

3. Microbial succession and its correlation with the dynamics of flavor compounds involved in the fermentation of Longxi bacon;Frontiers in Microbiology;2023-08-31

4. The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon;Journal of the Science of Food and Agriculture;2023-07-05

5. Comparative evaluation of the flavour-promoting role of autochthonous yeast strains on dry sausages;LWT;2023-07