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- W2040353634 endingPage "738" @default.
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- W2040353634 abstract "ABSTRACT: The effect of inoculation of the “salchichón” (dry fermented sausage) surface with an atoxigenic, proteolytic, and lipolytic strain of Mucor racemosus and/or the addition of a intracellular extract of the same mold on the ripening process was studied. Four batches of salchichón were manufactured: control, superficially inoculated, added with intracellular extract, and a combination of both treatments. Superficial mold modified the amino and free fatty acid contents, volatile compounds, and sensory properties. Intracellular extract degraded free amino acids, producing a rise in ammonia and volatile compounds. Both treatments combined improved significantly the sensory properties, which were given scores higher than control sausages at the end of ripening." @default.
- W2040353634 created "2016-06-24" @default.
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- W2040353634 date "2000-05-01" @default.
- W2040353634 modified "2023-10-14" @default.
- W2040353634 title "Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus" @default.
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- W2040353634 doi "https://doi.org/10.1111/j.1365-2621.2000.tb16081.x" @default.
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