Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages

Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages

Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental a...

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Bibliographic Details
Main Authors: Maite Sánchez-Giraldo, Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Manuel Ángel Amaro-López, Carmen Avilés-Ramírez
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
dry-fermented sausages
dextrose
dextrin
glucose syrup
Iberian pork
Online Access:https://www.mdpi.com/2304-8158/14/2/248
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