Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

被引：153

作者：

Flores, M ^{[1
]}

Durá, MA ^{[1
]}

Marco, A ^{[1
]}

Toldrá, F ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Burjassot 46100, Valencia, Spain

来源：

MEAT SCIENCE | 2004年 / 68卷 / 03期

关键词：

fermented sausage; yeast; aroma; volatile compounds; sensory analysis;

D O I：

10.1016/j.meatsci.2003.04.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of Debaryomyces spp. used in combination with starter cultures (lactic acid bacteria and staphylococci) was studied in the development of dry-fermented sausage aroma and final sensory quality. Volatile compounds were extracted by solid-phase micro extraction and analysed by gas chromatography-mass spectrometry. A paired comparison test was done to determine which sausage was preferred. Debaryomyces spp. showed an important effect on volatile generation during ripening by inhibiting the generation of lipid oxidation products and promoting the generation of ethyl esters that contribute to proper sausage aroma. However, the amount of Debaryomyces spp. used is important because larger amounts produced high generation of acids that mask the positive effect. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：439 / 446

页数：8

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