CHANGES IN FREE FATTY ACID AND DIACYLGLYCEROL COMPOUNDS IN SHORT-RIPENING DRY-CURED SAUSAGE

被引：20

作者：

Gambacorta, G. ^{[1
,2
]}

Sinigaglia, M. ^{[1
,2
]}

Schena, A. ^{[1
]}

Baiano, A. ^{[1
,2
]}

Lamacchia, C. ^{[1
,2
]}

Pati, S. ^{[1
,2
]}

La Notte, E. ^{[1
,2
]}

机构：

[1] Univ Foggia, Dept Food Sci, I-71100 Foggia, Italy

[2] Univ Foggia, Ist Ric Applicaz Biotecnol Sicurezza Valorizzaz P, I-71100 Foggia, Italy

来源：

JOURNAL OF FOOD LIPIDS | 2009年 / 16卷 / 01期

关键词：

VIRGIN OLIVE OILS; FERMENTED SAUSAGES; PROCESSING CONDITIONS; FLAVOR DEVELOPMENT; STARTER CULTURES; ADIPOSE-TISSUE; LIPOLYSIS; ENZYMES; MEAT; HAM;

D O I：

10.1111/j.1745-4522.2009.01128.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A study on lipolysis of Southern Italy short-ripened dry-cured sausages manufactured without and with starters was carried out. Samples were submitted to microbiological and chemical analysis during drying and ripening, whereas sensory analysis was performed at the end of the ripening. The starters, addition caused the inhibition of the Enterobacteriaceae. An increase of free fatty acids (FFAs) and diacylglycerols (DAGs) during the ripening was observed. The addition of starter did not affect FFA and DAG release. The DAG profile including 1,2- and 1,3-isomers was analyzed for the first time in dry-cured sausages. Oleic, linoleic and palmitic acids, and 1,2-, 1,3-palmitinolein, 1,2- and 1,3-diolein were the most abundant compounds in FFA and DAG, respectively. A decrease in the concentration of some 1,2-DAG and an increase of 1,3-OO and 1,3-OP species during the process was observed. Finally, the addition of starter cultures slightly influenced the sensory properties of sausages.

引用

页码：1 / 18

页数：18

共 33 条

[1] RELATIONSHIP OF MICROBIAL ACTIVITY TO CHANGES IN LIPIDS OF FOODS [J].

ALFORD, JA ;

SMITH, JL ;

LILLY, HD .

JOURNAL OF APPLIED BACTERIOLOGY, 1971, 34 (01) :133-&

[2]

Belfrage P., 1984, P365

[3] EFFECT OF TRIGLYCERIDE STRUCTURE ON FAT-ABSORPTION [J].

BRACCO, U .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1994, 60 (06) :1002S-1009S

[4]

CHRISTIE WW, 1982, LIPID ANAL, P135

[5] Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing [J].

Coutron-Gambotti, C ;

Gandemer, G .

FOOD CHEMISTRY, 1999, 64 (01) :95-101

[6] Quality of pig adipose tissue: relationship between solid fat content and lipid composition [J].

Davenel, A ;

Riaublanc, A ;

Marchal, P ;

Gandemer, G .

MEAT SCIENCE, 1999, 51 (01) :73-79

[7] Effect of dietary energy content on the intramuscular fat depots and triglyceride composition of river buffalo meat [J].

Di Luccia, A ;

Satriani, A ;

Barone, CMA ;

Colatruglio, P ;

Gigli, S ;

Occidente, M ;

Trivellone, E ;

Zullo, A ;

Matassino, D .

MEAT SCIENCE, 2003, 65 (04) :1379-1389

[8] EFFECT OF THE ADDITION OF PANCREATIC LIPASE ON THE RIPENING OF DRY-FERMENTED SAUSAGES .1. MICROBIAL, PHYSICOCHEMICAL AND LIPOLYTIC CHANGES [J].

FERNANDEZ, M ;

DELAHOZ, L ;

DIAZ, O ;

CAMBERO, MI ;

ORDONEZ, JA .

MEAT SCIENCE, 1995, 40 (02) :159-170

[9]

FOLCH J, 1957, J BIOL CHEM, V226, P497

[10]

GARCIA ML, 1992, INT J FOOD SCI TECH, V27, P675

← 1 2 3 4 →