Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage.

Serio, Annalisa; Laika, Jessica; Maggio, Francesca; Sacchetti, Giampiero; D'Alessandro, Flavio; Rossi, Chiara; Martuscelli, Maria; Chaves-López, Clemencia; Paparella, Antonello

Serio, Annalisa; Laika, Jessica; Maggio, Francesca; Sacchetti, Giampiero; D'Alessandro, Flavio; Rossi, Chiara; Martuscelli, Maria; Chaves-López, Clemencia; Paparella, Antonello.

Afiliação

Serio A; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100 Teramo, Italy.
Laika J; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100 Teramo, Italy.
Maggio F; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100 Teramo, Italy.
Sacchetti G; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100 Teramo, Italy.
D'Alessandro F; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100 Teramo, Italy.
Rossi C; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100 Teramo, Italy.
Martuscelli M; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100 Teramo, Italy.
Chaves-López C; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100 Teramo, Italy.
Paparella A; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100 Teramo, Italy.

Foods ; 9(9)2020 Sep 13.

Article em En | MEDLINE | ID: mdl-32933210

Palavras-chave

biogenic amines; casing; dry fermented sausage; low temperature; proteolysis; texture; volatile compounds

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Itália