$Accelerated ripening of dry fermented sausage by addition of a \+i\Lactobacillus\-i\ proteinase$

Accelerated ripening of dry fermented sausage by addition of a \+i\Lactobacillus\-i\ proteinase

Sausages with proteinase showed a greater pH decrease and a greater increase in lactic acid formation, water loss, protein degradation and peptide formation than controls. Increases in glutamate, serine and lysine content were also detected. Sensory evaluation after 14 days of ripening showed a sign...

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Veröffentlicht in:	International journal of food science & technology 1994-12, Vol.29 (6), p.651-659
Hauptverfasser:	Naes, H, Holck \|h A. L., Axelsson \|h L., Andersen \|h H. J.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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