Effect of selected mould strains on lipolysis in dry fermented sausages

被引：24

作者：

Selgas, MD ^{[1
]}

Casas, C ^{[1
]}

Toledo, VM ^{[1
]}

García, ML ^{[1
]}

机构：

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

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 1999年 / 209卷 / 05期

关键词：

moulds; lipolysis; dry fermented sausages; ripening;

D O I：

10.1007/s002170050510

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Several batches of fermented sausages were prepared and inoculated with five strains of moulds belonging to the genera Penicillium and Mucor, selected for their enzymatic activity, and a strain of Penicillium nalgiovense obtained as a commercial starter culture. Control batches were manufactured similary, but without inoculation. Sausages were produced with either artificial or natural casings, and very similar results were obtained with both. The evolution of the different lipidic fractions was monitored, paying special attention to the free fatty acid (I;IFA) fraction. Two strains presented a high lipolytic activity as indicated by the rise in FFA in comparison to control batches. In conclusion, not all the mould strains contributed to the lipolytic process occurring during sausage ripening and, therefore, not all of these had a positive effect on the final quality of the product. If moulds are to be used for this purpose it is, therefore, necessary to carefully select suitable moulds beforehand.

引用

页码：360 / 365

页数：6

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