“…The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. …”
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“…This study focuses on replacing animal fat in dry-cured sausages (Salchichón) with textured chia, poppy, melon, and pumpkin oils. …”
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“…In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6), isolated from spontaneously fermented sausages produced in Spain, were tested to produce Spanish fermented sausages (salchichón) in pilot plants, due to their promising technological and anti-listerial activity. …”
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“…In the present work, the effect of processing of dry-cured fermented sausage “salchichón” spiked with the selected Lactobacillus sakei 205 was challenge-tested with low and high levels of L. monocytogenes. …”
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“…The effect of the addition of an autochthonous starter culture and the protease EPg222 on the generation of angiotensin-I–converting enzyme (ACE)-inhibitory and antioxidant compounds by the dry-fermented sausage “salchichón” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as the starter culture (P200S34), separately and together, ripened for 90 days, and compared to a control batch. …”
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“…SIMPLE SUMMARY: During the ripening process of the dry-cured fermented sausage “salchichón”, Listeria monocytogenes could fail to be eliminated. …”
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“…The top-quality “salchichón” (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. …”
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“…ABSTRACT: Background: In this work, the effect of a selected starter culture of Lactilactobacillus sakei 205 on the evolution of volatile compounds throughout the ripening process and on the final sensorial characteristics of traditional dry-cured fermented “salchichón” was evaluated. Methods: “Salchichón” sausages were prepared, inoculated with L. sakei 205, and ripened for 90 days. …”
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“…The best-fitting models developed by means of partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) yielded high discriminant ability and thus offered a tool to support the assignment of pre-sliced MAP Iberian salchichón according to the commercial category of the raw material. …”
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“…Thus, PgAFP was discarded for use on the surface of raw dry-cured fermented sausages (salchichón) in the pilot plant. The used biocontrol agents did not negatively affect the physico-chemical parameters of the dry-cured fermented sausages (salchichón) after ripening, which showed the typical volatile profile and odor. …”
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“…In conclusion, genomes and antimicrobial substances of P. acidilactici ST6, a Pediocin-PA producer, and Lpb. paraplantarum BPF2, a Leucocin K producer, isolated from Andalusian salchichón and chorizo, respectively, are presented in this work. …”
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“…The objective of this study was to evaluate the effect of different reducing agents commonly used in the manufacture of dry-fermented sausages (salchichon type) with low fat content on the technological characteristics of the product. …”
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