Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages

Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages

The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt (S); sea salt and liquid acid whey (SAW); sea...

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Bibliographic Details
Main Authors: Małgorzata Karwowska, Anna Kononiuk, Dariusz M. Stasiak
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Applied Sciences
Subjects:
fermented sausage
acid whey
ascorbic acid
peptides
biogenic amines
Online Access:https://www.mdpi.com/2076-3417/12/16/8316

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