The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

An atoxygenic, proteolytic and lipolytic strain of Penicillium aurantiogriseum was tested for its ability to accelerate the production of volatile compounds and to improve the sensory properties of dry fermented sausages. The following batches of sausages were prepared: control; superficially inocul...

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Veröffentlicht in:	Meat science 2001-09, Vol.59 (1), p.97-107
Hauptverfasser:	Bruna, José M, Hierro, Eva M, de la Hoz, Lorenzo, Mottram, Donald S, Fernández, Manuela, Ordóñez, Juan A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cell free extract Dry fermented sausages Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Moulds Penicillium aurantiogriseum Sensory analysis Texture Volatile compounds
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