Effect of selected yeast strains on the sensory properties of dry fermented sausages

被引：0
|
作者：
M. Dolores Selgas
Jesús Ros
M. Luisa García
机构：
[1] Universidad Complutense,Departamento de Higiene y Tecnología de los Alimentos, Facultad Veterinaria
来源：
European Food Research and Technology | 2003年 / 217卷
关键词：
Yeast; Dry fermented sausages; Sensory properties; Proteolysis; Lipolysis;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
This study examines the role of yeasts in the sensorial characteristics of dry fermented sausages. A total of 172 yeast strains were isolated from commercially obtained dry fermented sausages and their enzymatic activities studied. Those most active against meat proteins and pork fat were selected. Experimental sausages were manufactured and the yeasts inoculated onto the surface or into the mince. Control batches were manufactured similarly, but without inoculation. After ripening, the composition of the protein and lipid fractions were studied. The sensory properties of the products were evaluated by trained judges. Despite the enzymatic activity of the yeasts, the organoleptic characteristics of the sausages—irrespective of inoculation site—did not differ significantly from those of the controls. The influence of yeasts on the ripening of dry fermented sausages is, therefore, doubtful.
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页码：475 / 480
页数：5
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