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Effect of selected yeast strains on the sensory properties of dry fermented sausages

✍ Scribed by M.Dolores Selgas; Jesús Ros; M.Luisa García

Publisher
Springer
Year
2003
Tongue
English
Weight
163 KB
Volume
217
Category
Article
ISSN
0044-3026

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The effects of the addition of two different concentrations of papain on the proteolysis development and the sensory characteristics of dry fermented sausage were studied. In all batches, water soluble, non-protein, 50 g litre-' phosphotungstic acid soluble, 50 g litre-' sulphosalicylic acid soluble