English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/110944
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

AuthorsCorral, Sara ; Salvador, Ana ; Belloch, Carmela ; Flores Llovera, Mónica
KeywordsFat
Salt
Yeast
Debaryomyces hansenii
Dry fermented sausage
Sensory
Issue Date2014
PublisherElsevier
CitationFood Control 45: 1- 7 (2014)
AbstractThe inoculation of a Debaryomyces hansenii strain in dry fermented sausages with reduced fat and salt contents was evaluated in terms of chemical, microbial and consumer acceptability. The implantation of the inoculated yeast strain was confirmed by RAPDs of M13 minisatellite. A reduction of 17-20% salt and 10-16% fat content was achieved. These reductions affected the sausage quality by producing an increase in aw, hardness and chewiness values and a decrease of staphylococci growth. However, D.hansenii inoculation compensated these changes although it was not able to modify neither the hardness of reduced fat batches nor the staphylococci growth decrease. In terms of sensory acceptability, different preferences patterns of consumers were found. Yeast inoculation improved the aroma and taste quality when fat or salt reductions were carried out in dry fermented sausages.
URIhttp://hdl.handle.net/10261/110944
DOI10.1016/j.foodcont.2014.04.013
Identifiersdoi: 10.1016/j.foodcont.2014.04.013
issn: 0956-7135
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Food control-2014-Corral.pdf634,39 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.