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自发发酵的沙拉米斯的微生物动力学和质量特征是通过用梨肉质取代猪脂而产生的

Giuliana Garofalo1, Marialetizia Ponte1, Gabriele Busetta1

  • 1Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy.

Food microbiology
|June 5, 2024
PubMed
概括

梨肉质 (AVP) 成功取代了沙拉里的猪脂肪,创造了更健康的发酵肉制品. 10%的AVP替代产生了最好的感官结果,这表明一种可行的策略,更健康的沙利米生产.

关键词:
牛油果果粉就是牛油果的果粉.脂肪酸是一种脂肪酸.下一代测序测序是什么物理化学特性 物理化学特性感官评估 感官评估自发发酵的肉类自发发酵.

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