Effect of selected mould strains on the sensory properties of dry fermented sausages

被引：25

作者：

Garcia, ML ^{[1
]}

Casas, C ^{[1
]}

Toledo, VM ^{[1
]}

Selgas, MD ^{[1
]}

机构：

[1] Univ Complutense Madrid, Fac Vet, Dept Higiene & Tecnol Alimentos, E-28040 Madrid, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2001年 / 212卷 / 03期

关键词：

dry fermented sausages; moulds; Penicillium; Mucor; sensory properties;

D O I：

10.1007/s002170000258

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of one Mucor and two Penicillium strains (Penicillium-3 and Penicillium-6) on the development of the sensory properties of dry fermented sausages has been studied. These strains were previously isolated from Spanish fermented sausages and selected for their proteolytic and lipolytic activity. Several experimental batches were prepared: one of them was non-inoculated and considered as control batch, three were inoculated with the selected strains, and the last one was inoculated with a commercial starter culture of P. nalgiovense. The pleasantness of the sensory attributes of the different batches were determined using an unstructured line scale of 10 cm. A triangular test was also carried out. Apart from their external appearance, batches inoculated with Mucor and Penicillium-3 had the highest scores for all the sensory attributes studied. The batch inoculated with P. nalgiovense had the lowest scores and similar to the control batch but its external appearance was considered to be the most pleasant. The batch inoculated with Penicillium-6 presented intermediate characteristics. A relation between these results and the enzymic activity of the moulds was established. The three strains selected for this study are proposed to be incorporated in a commercial starter culture because they improve the sensory properties of these meat products.

引用

页码：287 / 291

页数：5

共 31 条

[1]

ALVARUIZ A, 1993, EUROCARNE, V15, P55

[2]

[Anonymous], 1998, MICROBIOLOGY FERMENT, DOI DOI 10.1007/978-1-4613-0309-1_14

[3] EFFECTS OF STARTER CULTURES ON THE FORMATION OF FLAVOR COMPOUNDS IN DRY SAUSAGE [J].

BERDAGUE, JL ;

MONTEIL, P ;

MONTEL, MC ;

TALON, R .

MEAT SCIENCE, 1993, 35 (03) :275-287

[4]

COMI G, 1980, IND ALIMENT-ITALY, V19, P857

[5]

Cook PE, 1995, FERMENTED MEATS, P110, DOI [10.1007/978-1-4615-2163-1_5, DOI 10.1007/978-1-4615-2163-1_5]

[6] PRODUCTION OF MYCOTOXINS BY PENICILLIUM SPECIES [J].

ELBANNA, AA ;

PITT, JI ;

LEISTNER, L .

SYSTEMATIC AND APPLIED MICROBIOLOGY, 1987, 10 (01) :42-46

[7]

ELBANNA AA, 1988, INT J FOOD MICROBIOL, V7, P9, DOI [10.1016/0168-1605(88)90067-0, 10.1016/S0168-1605(01)00555-4]

[8]

FINKGREMMELS J, 1987, MITTEILUNGSBL BUNDES, V105, P317

[9]

GABRIEL KR, 1971, BIOMETRIKA, V58, P453, DOI 10.2307/2334381

[10]

GEISEN R, 1992, FLEISCHWIRTSCHAFT, V72, P894

← 1 2 3 4 →