Control of bioflavour and safety in fermented sausages: first results of a European project

被引：101

作者：

Demeyer, D

Raemaekers, M

Rizzo, A

Holck, A

De Smedt, A

ten Brink, B

Hagen, B

Montel, C

Zanardi, E

Murbrekk, E

Leroy, F

Vandendriessche, F

Lorentsen, K

Venema, K

Sunesen, L

Stahnke, L

De Vuyst, L

Talon, R

Chizzolini, R

Eerola, S

机构：

[1] Ghent Univ, Dept Anim Prod, B-9090 Melle, Belgium

[2] Natl Vet & Food Res Inst, Dept Chem, Helsinki 00231, Finland

[3] Matforsk, N-1430 As Nlh, Norway

[4] TNO, Nutr & Food Res Inst, NL-3700 AJ Zeist, Netherlands

[5] INRA Theix, Rech Viande Stn, F-63122 St Genes Champanelle, France

[6] Univ Parma, Ist Sci & Tecnol Alimenti, I-43100 Parma, Italy

[7] Grilstad Fabrikker AS, N-7488 Trondheim, Norway

[8] Free Univ Brussels, Div Ind Microbiol Fermentat Technol & Downstream, B-1050 Brussels, Belgium

[9] Tech Univ Denmark, Dept Biotechnol, DK-2800 Lyngby, Denmark

来源：

FOOD RESEARCH INTERNATIONAL | 2000年 / 33卷 / 3-4期

关键词：

dry fermented sausage; flavour; lipolysis; lipid oxidation; proteolysis; bacteriocins; amines;

D O I：

10.1016/S0963-9969(00)00031-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Four types of Fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Mediterranean technology (Belgium and Italy). Mediterranean sausages showed higher pH values and highest residual amounts of myosin and actin. Free fatty acid concentrations reflected the nature of the raw material, rather than the ripening period. Italian sausages contained the highest amounts of hexanal. Norwegian sausages contained the highest amounts of both free fatty acids and free amino acids. Putrescine concentration could be related to initial contamination of raw materials. Mediterranean sausages were characterised by a "pop corn" odour, identified as 2-acetyl-1-pyrroline. Proteolytic activity of pork Triceps brachii was found to be related to animal sex. Staphylococci and lactic acid bacteria were investigated. Leucine metabolism involving aldehyde production was found to be strain specific and very sensitive to pH and the presence of nitrite. Bacteria showed anti-oxidant activity, enhanced by the presence of manganese. Bacteriocin production by L. casei CTC 494 was studied and results incorporated into a mathematical model. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：171 / 180

页数：10

共 62 条

[1] Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities [J].