Starters are microbial cultures used to promote and conduct the fermentation of meat
products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative …

Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …

Chinese dry-cured hams have unique aroma characteristics appreciated by local
consumers. The volatile organic compounds (VOCs) of six selected Chinese dry-cured hams …

Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

A direct extraction of volatile organic compounds (VOC) using HS-SPME method was
proposed. The identification and quantification of VOC of six dry-cured meat products were …

The aim of this study was to characterize dry-cured hams from four different processing
methods (differences in primary leg treatment, salting and smoking phase). Volatile …

The traditional recipe for Chinese chicken soup creates a popular taste of particular umami
and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the …

Suan zuo yu is a traditional Chinese fermented product. We explored the microbial diversity,
the dynamic changes of texture and flavor compounds at different fermentation times (up to …

Our purpose was to investigate the main bacterial microbiota and volatile profiles in the
Chinese traditional dry-cured product—Jinhua ham during different processing stages and …

Six key stages in the processing of dry-cured muton ham were selected, and changes in the
main lipid metabolites as well as the major pathways involved were identified using a lipidic …