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Title

Effect of fat content on aroma generation during processing of dry fermented sausages

AuthorsOlivares Sevilla, Alicia CSIC; Navarro Fabra, José Luis CSIC ORCID; Flores Llovera, Mónica CSIC ORCID
KeywordsFermented sausages
Low fat
Lipolysis
Aroma compounds
Issue DateMar-2011
PublisherElsevier
CitationMeat Science 87 (3): 264-273 (2011)
AbstractDry fermented sausages with different fat contents were produced (10%, 20% and 30%). The effect of fat content and ripening time on sensory characteristics, lipolysis, lipid oxidation and volatile compounds generation was studied. Also, the key aroma components were identified using gas chromatography (GC) and olfactometry. High fat sausages showed the highest lipolysis and lipid oxidation, determined by free fatty acid content and thiobarbituric acid reactive substances (TBARS), respectively. A total of 95 volatile compounds were identified using SPME, GC and mass spectrometry (MS). Fat reduction decreased the generation of lipid derived volatile compounds during processing while those generated from bacterial metabolism increased, although only at the first stages of processing. The consumers preference in aroma and overall quality of high and medium fat sausages was related to the aroma compounds hexanal, 2-nonenal, 2,4-nonadienal, ethyl butanoate and 1-octen-3-ol which contributed green, medicinal, tallowy, fruity and mushroom notes.
Description10 pages, 4 tables, 3 figures.-- Available online 31 October 2010.
Publisher version (URL)http://dx.doi.org/10.1016/j.meatsci.2010.10.021
URIhttp://hdl.handle.net/10261/29929
DOI10.1016/j.meatsci.2010.10.021
ISSN0309-1740
Appears in Collections:(IATA) Artículos




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