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

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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Bibliographic Details
Main Authors: Annalisa Serio, Jessica Laika, Francesca Maggio, Giampiero Sacchetti, Flavio D’Alessandro, Chiara Rossi, Maria Martuscelli, Clemencia Chaves-López, Antonello Paparella
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
proteolysis
dry fermented sausage
casing
biogenic amines
volatile compounds
texture
Online Access:https://www.mdpi.com/2304-8158/9/9/1286

Internet

https://www.mdpi.com/2304-8158/9/9/1286

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