Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages-Reference-Cited by-同舟云学术

Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages

Published:2019-05-08 Issue:6 Volume:7 Page:1957-1968
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Wang Debao¹²^ORCID,Zhao Lihua¹,Su Rina¹,Jin Ye¹

Affiliation:

1. College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China

2. Inner Mongolia Academy of Agriculture and Animal Husbandry22 zhaojun road HohhotChina

Funder

National Natural Science Foundation of China

Inner Mongolia Autonomous Region

Inner Mongolia Agricultural University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.989

Reference42 articles.

1. A comparative analysis of the fatty acid profiles in the liver and muscles of male and female Salmo trutta macrostigma

2. Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

3. Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’

4. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

5. Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages;Bingol E. B.;Italian Journal of Animal Science,2014

Cited by 35 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. Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures;Food Chemistry;2025-01

2. Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage;Food Chemistry: X;2024-10

3. An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative Staphylococcus during the Air-Drying Stage;Foods;2024-08-28

4. Sucuk, Turkish-Style Fermented Sausage: Evaluation of the Effect of Bioprotective Starter Cultures on Its Microbiological, Physicochemical, and Chemical Properties;Applied Microbiology;2024-08-13

5. Characterization of the effect of Lactobacillus helveticus IMAUJBH1 on lipid profiles and volatile flavors of mutton fermented sausages in Inner Mongolia based on lipomics and GC-MS;LWT;2024-06