VOLATILE COMPOUNDS AND CHEMICAL-CHANGES IN CURED PORK - ROLE OF 3 HALOTOLERANT BACTERIA

被引：47

作者：

HINRICHSEN, LL

ANDERSEN, HJ

机构：

[1] DANISH MEAT RES INST,DK-4000 ROSKILDE,DENMARK

[2] ROYAL VET & AGR UNIV,CTR FOOD RES,KVL,DK-1871 FREDERIKSBERG C,DENMARK

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 07期

关键词：

CURED PORK; VOLATILE COMPOUNDS; 3-METHYLBUTANAL; HALOTOLERANT BACTERIA; VIBRIO SP (168);

D O I：

10.1021/jf00043a027

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Of three bacteria strains isolated from Danish curing brines, only inoculated Vibrio sp. (168) brought about further change in chemical parameters and production of volatile compounds compared to uninoculated cured pork samples, Vibrio sp. (168) displayed nitrate reductase activity and caused the appearance of two characteristic volatile compounds, which were identified as 3-methylbutanal and 2-methylbutanal in the cured pork. The appearance of characteristic volatile compounds in cured pork inoculated with Vibrio sp. (168) coincided with the circumstance that Vibrio sp. (168) no longer could be detected by traditional plate count technique. The mechanism of formation of 3-methylbutanal and its possible significance in aroma development in cured meat products are discussed.

引用

页码：1537 / 1542

页数：6

共 32 条

[1]

ANDERSEN HJ, 1994, UNPUB Z LEBENSM UNTE

[2]

ANDERSEN HJ, 1991, 37TH P INT C MEAT SC, V2, P528

[3]

[Anonymous], 1988, SAS STAT USERS GUIDE

[4] FLAVOR COMPOUNDS OF DRY-CURED HAM [J].

BARBIERI, G ;

BOLZONI, L ;

PAROLARI, G ;

VIRGILI, R ;

BUTTINI, R ;

CARERI, M ;

MANGIA, A .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (12) :2389-2394

[5]

BELITZ HD, 1987, FOOD CHEM, P262

[6] VOLATILE COMPONENTS OF DRY-CURED HAM [J].

BERDAGUE, JL ;

DENOYER, C ;

LEQUERE, JL ;

SEMON, E .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1991, 39 (07) :1257-1261

[7]

EDDY EP, 1961, J SCI FOOD AGR, V12, P146

[8] VOLATILE COMPONENTS OF DRY CURED IBERIAN HAM [J].

GARCIA, C ;

BERDAGUE, JJ ;

ANTEQUERA, T ;

LOPEZBOTE, C ;

CORDOBA, JJ ;

VENTANAS, J .

FOOD CHEMISTRY, 1991, 41 (01) :23-32

[9]

GARDNER GA, 1982, MEAT MICROBIOLOGY, P129

[10]

GOLOVNYA RV, 1982, NAHRUNG, V26, P89

← 1 2 3 4 →