Biogenic amines are compounds commonly present in living organisms in which they are
responsible for many essential functions. They can be naturally present in many foods such …

Several chemical changes occur during the ripening of dry-fermented sausages that
determine the flavor and odor of the end product. The phenomena that take place during …

Low fat, dry fermented sausages were prepared with a fat content close to 50% and 25% of
the original amount. The batch with the smallest proportion of fat was less tender, less …

Four types of fermented sausages were prepared: two using Northern technology (Norway
and Belgium) and two using Mediterranean technology (Belgium and Italy). Mediterranean …

The use of moulds on sausage surfaces can lead to both desirable and undesirable effects.
The pursued effects are mainly related to successful production or consumer appeal. The …

The effect of inoculation of the “salchichón”(dry fermented sausage) surface with an
atoxygenic, proteolytic and lipolytic strain of Penicillium aurantiogriseum and/or the addition …

Research on accelerated ripening of dry fermented sausages started in the early 1990s.
Fermented sausages manufacture is a very important part of meat industry in many countries …

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 …

In order to contribute to typifying delicatessen made with game meat, the proteolysis,
physicochemical characteristic and free fatty acid composition were determined in 10 …

For decades, lactic acid bacteria has been isolated and selected to be used as starter
cultures in meat fermentation for standardization and management of quality of dry …