2003•Food Science and Technology InternationalRequires access

Study on Changes of flavor matter in lactobacillus fermented sausage

Bing Lv

Abstract

Changes of flavor matter in lactobacillus fermented sausage were studied in this paper.The results indicated: during fermentation the major flavor matter lactic acid, free amino acid and free fatty acid increased in evidence .After fermenting 24h with pure strain, the content of lactic acid, free amino acid and free fatty acid reached 0.94%, 4.38%(dry matter) and 1.40%(dry matter) respectively, the content of glutmatic acid and aspartic acid is 15.3 times and 11.3 times that of nonfermentation respectively. The flavor matter present slow increasing trend in ripeness.

About this research paper

What this paper is about

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Fermentation, Flavor, Food science, Dry matter, Lactic acid, Chemistry, Lactobacillus, Organic matter