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Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei

✍ Scribed by T. Bolumar; Y. Sanz; M. Flores; M.-C. Aristoy; F. Toldrá; J. Flores

Book ID: 116736678
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 240 KB
Volume: 72
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2005.08.010

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## Abstract The present work was an attempt to improve the organoleptic properties of dry fermented sausages by enhancing the release of amino acids and their further transformation into ammonia, ketoacids and some volatile compounds responsible for the ripened flavour. For this purpose a protease