Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/179384
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast |
Autor: | Corral, Sara CSIC ORCID; Belloch, Carmela CSIC ORCID; López-Díez, José Javier; Flores Llovera, Mónica CSIC ORCID | Palabras clave: | Volatile Lipolysis Fermented sausage Aroma Boar taint Yeast |
Fecha de publicación: | 23-sep-2017 | Editor: | John Wiley & Sons | Citación: | Journal of the Science of Food and Agriculture 98 (6):2121-2130 (2018) | Resumen: | BACKGROUND: The use of boar back fat for processing of fermented sausages may cause the presence of abnormal odours. In dry‐cured products, ripening time is essential to develop the sensory characteristics. Yeast has been proposed as an alternative to mask boar taint odour through its metabolic activity but it is necessary to elucidate which mechanisms are involved. The aim is to study the effect of Debaryomyces hansenii inoculation on the lipolysis process and generation of aroma compounds in fermented sausages manufactured with boar back fat at two different ripening times. RESULTS: D. hansenii inoculated sausages had a higher degree of lipolysis as demonstrated by higher content of free fatty acids, ester compounds and branched aldehydes which contribute the fruity odour. The increase in lipolysis produced by D. hansenii inoculation was not followed by an increase in oxidation during processing possibly due to the metabolic activity of yeast. The effect of back fat type was scarcely appreciated whereas ripening time had a stronger effect on sausage. Boar sausages were characterised by a lower polyunsaturated fatty acid profile and lesser lipolysis than gilt sausages. CONCLUSION: Yeast inoculation with D. hansenii and long ripening time were appropriate strategies to limit the perception of boar taint in dry fermented sausages. | Versión del editor: | https://doi.org/10.1002/jsfa.8694 | URI: | http://hdl.handle.net/10261/179384 | DOI: | 10.1002/jsfa.8694 | E-ISSN: | 1097-0010 |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Corral et al 2018 J Sci Food Agric V98 2121-2130.pdf | Artículo principal | 764,59 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
19
checked on 09-abr-2024
WEB OF SCIENCETM
Citations
15
checked on 13-feb-2024
Page view(s)
187
checked on 19-abr-2024
Download(s)
210
checked on 19-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.