Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira

Improvement the aroma of reduced fat and salt fermented sausages by 1 Debaromyces hansenii inoculation

Sensory acceptability of slow fermented sausages based on fat content and ripening time.

Low fat dry fermented sausages were manufactured using controlled ripening conditions and a slow fermented process. The effect of fat content and ripening time on the chemical, colour, texture parameters and sensory acceptability was studied. The fat reduction in slow fermented sausages produced an increase in the pH decline during the first stage of the process that was favoured by the higher ...

Sensory acceptability of slow fermented sausages based on fat content and ripening

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Effect of fat content on aroma generation during processing of dry fermented sausages.

Dry fermented sausages with different fat contents were produced (10%, 20% and 30%). The effect of fat content and ripening time on sensory characteristics, lipolysis, lipid oxidation and volatile compounds generation was studied. Also, the key aroma components were identified using gas chromatography (GC) and olfactometry. High fat sausages showed the highest lipolysis and lipid oxidation, det...

Effect of fat and salt reduction on the sensory quality of slow fermented 1 sausages inoculated with Debaryomyces hansenii yeast