Improvement of the sensory properties of dry fermented sausages by the superficial inoculation and/or the addition of intracellular extracts of Mucor racemosus

被引：37

作者：

Bruna, JM

Fernández, M

Hierro, EM

Ordóñez, JA

De la Hoz, L ^{[1
]}

机构：

[1] Univ Complutense, Fac Vet, Inst Ciencia & Tecnol Carne, E-28040 Madrid, Spain

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

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 04期

关键词：

dry fermented sausages; molds; Mucor racemosus; ripening; sensory properties;

D O I：

10.1111/j.1365-2621.2000.tb16081.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of inoculation of the "salchichon" (dry fermented sausage) surface with an atoxigenic, proteolytic, and lipolytic strain of Mucor racemosus and/or the addition of a intracellular extract of the same mold on the ripening process was studied. Four batches of salchichon were manufactured: control, superficially inoculated, added with intracellular extract, and a combination of both treatments. Superficial mold modified the amino and free fatty acid contents, volatile compounds, and sensory properties. Intracellular extract degraded free amino acids, producing a rise in ammonia and volatile compounds. Both treatments combined improved significantly the sensory properties, which were given scores higher than control sausages at the end of ripening.

引用

页码：731 / 738

页数：8

共 65 条

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