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
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
收藏
页码:731 / 738
页数:8
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