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Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

Bruna, J.M., Hierro, E.M., de la Hoz, L., Mottram, D.S., Fernandez, M. and Ordonez, J.A. (2003) Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages. International Journal of Food Microbiology, 85 (1-2). pp. 111-125. ISSN 0168-1605

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To link to this item DOI: 10.1016/s0168-1605(02)00505-6

Abstract/Summary

An atoxigenic strain of Penicillium camemberti was superficially inoculated on fermented sausages in an attempt to improve their sensory properties. The growth of this mould on the surface of the sausages resulted in an intense proteolysis and lipolysis, which caused an increase in the concentration of free amino acids, free fatty acids (FFA) and volatile compounds. Many of these were derived from amino acid catabolism and were responsible for the "ripened flavour", i.e. branched aldehydes and the corresponding alcohols, acids and esters. The development of the fungal mycelia on the surface of the sausages also protected lipids from oxidation, resulting in both lower 2-thiobarbituric acid (TBARS) values and lipid oxidation-derived compounds, such as aliphatic aldehydes and alcohols. The sensory analysis of superficially inoculated sausages showed clear improvements in odour and flavour and, as a consequence, in the overall quality of the sausages. Therefore, this strain is proposed as a potential starter culture for dry fermented sausage production. (C) 2002 Elsevier Science B.V All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13531
Uncontrolled Keywords:Pencillium camemberti, dry fermented sausages, moulds, sensory, properties, VOLATILE FLAVOR COMPOUNDS, STARTER CULTURES, STAPHYLOCOCCUS-XYLOSUS, CURED HAM, AMINO-ACIDS, BIOGENIC-AMINES, CHEESE, TEXTURE, PROTEOLYSIS, COMPONENTS

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