Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Abstract

The inoculation of a Debaryomyces hansenii strain in dry fermented sausages with reduced fat and salt contents was evaluated in terms of chemical, microbial and consumer acceptability. The implantation of the inoculated yeast strain was confirmed by RAPDs of M13 minisatellite. A reduction of 17e20% salt and 10e16% fat content was achieved. These reductions… (More)

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