Homemade Friuli sausages with 28 days ripening, with and without starter colture, have been evaluated with respect to aromatic compounds production. Terpenic fraction has been the only determined, while no compounds derived from the attack on matrix have been found. Acidity and lipolysis were very low, no important differences were determined between sausages with and without starter culture. There is a large heterogeneity among Friuli sausages productions.

Studio di una produzione artigianale di salame friulano / P. Cattaneo, L.M. Chiesa. - In: INGEGNERIA ALIMENTARE. LE CARNI. - ISSN 1825-9758. - 1:1(2004 Nov), pp. 12-16.

Studio di una produzione artigianale di salame friulano

P. Cattaneo
Primo
;
L.M. Chiesa
Ultimo
2004

Abstract

Homemade Friuli sausages with 28 days ripening, with and without starter colture, have been evaluated with respect to aromatic compounds production. Terpenic fraction has been the only determined, while no compounds derived from the attack on matrix have been found. Acidity and lipolysis were very low, no important differences were determined between sausages with and without starter culture. There is a large heterogeneity among Friuli sausages productions.
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
nov-2004
Article (author)
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/142694
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact