Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits
Abstract
The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each (n = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the...
Paper Details
Title
Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits
Published Date
Apr 10, 2020
Journal
Volume
9
Issue
4
Pages
476 - 476
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