Influence of the Simultaneous Addition of the Protease Flavourzyme and the Lipase Novozym 677BG on Dry Fermented Sausage Compounds Extracted by SDE and Analyzed by GC-MS
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چکیده
منابع مشابه
Influence of the simultaneous addition of the protease flavourzyme and the lipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS.
A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lipase (Novozym 677BG) and a protease (Flavourzyme) and ripened during 21 days, in contrast to the control without enzymes and ripened during 35 days. Faster and more intense lipolytic and proteolytic activities were observed in the modified sausage, despite its shorter maturation time. At the end o...
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ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 2000
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf990931y