Use of lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis

被引:25
作者
Zalacain, I [1 ]
Zapelena, MJ [1 ]
DePena, MP [1 ]
Astiasaran, I [1 ]
Bello, J [1 ]
机构
[1] UNIV NAVARRA, FAC FARM, DEPT BROMATOL TOXICOL & TECNOL ALIMENTOS, E-31080 PAMPLONA, SPAIN
关键词
D O I
10.1016/S0309-1740(96)00049-6
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Three different amounts of lipase (0.075, 0.100 and 0.150 LU/g) from Rhizomucor miehei (Palatase M 200 L Novo Nordisk) were used to determine the correct amount to use in dry fermented sausages. Determination of acidity values through fourteen days of ripening showed that 0.100 LU/g was the most appropriate. Two types of fermented sausages were manufactured, addition of the enzyme being the only difference between them. Addition of Palatase did not affect product stability (pH and A(w)), and the growth of micro-organisms. In spite of the increase in acidity value, no rancidity developed as determined by both chemical and sensory analysis. Increases in the liberation of palmitic, palmitoleic, stearic, oleic and linoleic acids were found when lipase was used. Juiciness and taste were slightly better in the sausages with Palatase than in those without, but these differences were not reflected in the overall acceptability. Copyright (C) 1996 Elsevier Science Ltd.
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收藏
页码:99 / 105
页数:7
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