کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6393886 1330456 2012 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions
چکیده انگلیسی

In this work, two types of traditional Italian dry fermented sausages (Felino-type and Milano-type), were analyzed as a case study. The aim was to evaluate the effect of different environmental conditions in the drying chambers and different starter cultures on the characteristics of the industrially produced sausages. At the end of ripening, the sausages obtained were analyzed to determine microbial counts, biogenic amines (BA) accumulation and volatile aroma profile by using SPME-GC analysis. These profiles were compared with the results of a trained panel group. Felino-type sausages, inoculated only with Staphylococci, were characterized by a slow pH drop and by the presence of higher BA contents. Moreover, specific enzymatic activities of Staphylococci, such as phenylalanine metabolism, were observed and these drastically modified product volatile profiles. Also the different drying conditions applied were able to affect some sensory characteristics of the final products such as hardness and chewiness reflecting different water loss kinetics.

► Using only Staphylococci as starter cultures enhances the biogenic amine accumulation. ► Different enzymatic activities of staphylococci drastically modify volatile profiles. ► The drying conditions in the first days influence the sausage texture after ripening.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 26, Issue 2, August 2012, Pages 416-426
نویسندگان
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