Article ID Journal Published Year Pages File Type
6289122 Food Microbiology 2011 9 Pages PDF
Abstract
► We determine the effect of the selected starter culture P200S34 and protease EPg222 on salchichón. ► We examine changes in the physico-chemical and sensory characteristics of salchichón. ► EPg222 may be of great interest to improve the sensory characteristics of products. ► Starter culture P200S34 is necessary to guarantee health safety and homogeneity.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”
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