Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality (original) (raw)
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Meat Science, 1995
The effect of the addition of nine different amounts (3-500 units) of pancreatic lipase on the microbial and physico-chemical parameters and lipid fi'actions during the ripening of dry fermented sausages has been studied No d(fferences between conventional and iipase-added sausages were found for pH, dry matter and water activity. Tile addition of lipase caused a greater accumulation of pro&¢cts resulting from the triglyceride breakdown, mainly diglycerides and fi'ee fittty acids ( FFA ). The maximum rate of lipolysis was observed during the first week o.]" the ripening process, specially in the fermentation phase. The greater the pancreatic lipase added, the higher lipolysis observed. At the end of the ripening, the levels of total FFA were clearly higher (I.5 to 5-fold) in all lipase.added batches than in the controls. This fact gave rise to the accumulation of a great amount of FFA, which can contribute either by themselves to the flavour of the sausage or t'an be available as substrates for further transformations which may generate other flavour compounds.
Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages
Italian Journal of Animal Science, 2014
The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk) were evaluated during ripening and storage periods. Sucuk formulations were produced without (control) and with three different starter culture combinations; i) Staphylococcus carnosus+Pediococcus pentosaceus, ii) Staphylococcus carnosus+ Lactobacillus sakei, and iii) Staphylococcus carnosus+Pediococcus pentosaceus+ Lactobacillus sakei. Analysis of microbiological, physico-chemical and lipase enzyme levels of samples were conducted until the 60 th day. Interactions among the presence of lipolytic starter cultures, lipase enzyme levels and thiobarbituric acid reactive substances were also evaluated both in ripening and drying periods. There were apparent differences on microbiological and chemical properties between samples prepared with starters and control. It has been concluded that the use of lipolytic starter cultures in suitable combination would have positive effect on the acceleration of ripening and improvement of the quality of dry fermented sausages.
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
Czech Journal of Food Sciences
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such as C16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the final products and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable be...