https://www.selleckchem.com/products/ru-521.html
This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP2 or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate flavour development of dry fermented sausages with 6% of lactic derivatives content. Sausages were fermented to pH 5.0, dried for 32 days and vacuum packed stored under refrigeration for 60 days. Sausages were analysed for physicochemical parameters, technological microbiota and proteolysis after fermentation, drying/ripening and storage.
Like
Comment
Share
