DRY FERMENTED SAUSAGES ELABORATED WITH LIPASE FROM CANDIDA-CYLINDRACEA - COMPARISON WITH TRADITIONAL FORMULATIONS

被引：49

作者：

ZALACAIN, I ^{[1
]}

ZAPELENA, MJ ^{[1
]}

ASTIASARAN, I ^{[1
]}

BELLO, J ^{[1
]}

机构：

[1] UNIV NAVARRA,FAC FARM,DEPT BROMATOL TOXICOL & TECNOL ALIMENTOS,E-31080 PAMPLONA,SPAIN

来源：

MEAT SCIENCE | 1995年 / 40卷 / 01期

关键词：

D O I：

10.1016/0309-1740(94)00023-Z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The addition of microbial lipase to fermented sausages was studied. A sausage with lipase from Candida cylindracea and a control sausage with starter (Lactobacillus plantarum and Staphylococcus carnosus) were produced in a pilot plant. The acidity value and the amounts of the different free fatty acids (FFA) showed a higher intensity of lipolytic activity in sausages with lipase than in sausages with starter. In sausages with lipase, the percentage of saturated FFA was greater and that of polyunsaturated FFA was lower than in sausage with starter. Mono-unsaturated FFA percentage was similar in both sausages. TBA and peroxide values indicated that the increase of FFA produced by lipase action did not increase the rancidity. A slight increase in acetic, propionic and butyric acids was observed in sausage with lipase but this was not sufficient to develop excessive acidity in the product.

引用

页码：55 / 61

页数：7

共 31 条

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