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

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productio...

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Detalles Bibliográficos
Autores principales: Serio, Annalisa, Laika, Jessica, Maggio, Francesca, Sacchetti, Giampiero, D’Alessandro, Flavio, Rossi, Chiara, Martuscelli, Maria, Chaves-López, Clemencia, Paparella, Antonello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554767/
https://www.ncbi.nlm.nih.gov/pubmed/32933210
http://dx.doi.org/10.3390/foods9091286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554767/
https://www.ncbi.nlm.nih.gov/pubmed/32933210
http://dx.doi.org/10.3390/foods9091286

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