Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

Cheese powder addition to dry-fermented sausage was assessed as a tool to boost flavour and reduce salt content. The effect of different type of cheese powders (mixtures of different types of hard cheeses) and salt content (standard and 40% reduction) on physicochemical and sensory characteristics of dry-fermented sausages was evaluated. Both salt and cheese powder had an effect on physicochemical parameters, whereas only salt had an effect on...