کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450783 1109661 2010 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”
چکیده انگلیسی

Different biotypes of Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicochemical parameters and microbial population was observed in both uninoculated and inoculated sausages. The tested biotypes modified the volatile compound profile of sausages specially in esters, branched alcohols and aldehydes. The biotype of D. hansenii with the E mtDNA restriction pattern is the most suitable to be used as starter culture since it produced volatile compounds involved in flavour development of dry-cured meat products such as 3-methylbutanol, 3-methylbutanal and 2-propanone. Moreover, the use of D. hansenii strains with the B, C2 and E mtDNA restriction patterns, as a mixed starter culture, should be also considered to generate low amount of sulphur compounds in dry-cured meat products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 85, Issue 2, June 2010, Pages 256–264
نویسندگان
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