Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria
Abstract
The purpose of this study was to investigate the effects of lactic acid bacteria (LAB) including Lactobacillus curvatus, Lactobacillus sakei, Weissella hellenica, and Lactobacillus plantarum on the taste profiles of reduced-salt dry sausage. The results showed that the inoculation of LAB increased the moisture content and water activity and decreased the pH values of the sausages. Higher contents of total free amino acids (FAAs) were observed in...
Paper Details
Title
Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria
Published Date
Jul 1, 2021
Journal
Volume
145
Pages
110391 - 110391
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