Contribution of Microbial and Meat Endogenous Enzymes to the Lipolysis of Dry Fermented Sausages

脂解 食品科学 植物乳杆菌 发酵 脂肪酸 化学 成熟 亚油酸 开胃菜 生物化学 生物 乳酸 细菌 脂肪组织 遗传学
作者
Eva Hierro,Lorenzo de la Hoz,Juan Antonio Ordóñez Pereda
出处
期刊:Journal of Agricultural and Food Chemistry [American Chemical Society]
卷期号:45 (8): 2989-2995 被引量:102
标识
DOI:10.1021/jf970127g
摘要

The role of the starter culture and meat endogenous enzymes in the lipolysis of dry fermented sausages has been studied. Five batches of sausages were manufactured. The control batch was made with aseptic ingredients without microbial inoculation. The other four experimental batches were manufactured with the aseptic ingredients inoculated with Lactobacillus plantarum 4045, Staphylococcus sp., L. plantarum 4045 and Micrococcus-12, or L. plantarum 4045 and Staphylococcus sp. Their effects on pH, aw, long chain free fatty acid and short chain fatty acid contents and compositions were studied. Sausages inoculated with L. plantarum 4045 had the lowest pH as a result of carbohydrate fermentation. However, release of free fatty acids was greater in the inoculated sausages than in the aseptic one. Lipolysis, measured as total content of long chain free fatty acids, occurred not only in the inoculated batches but also in the control, which could suggest that the meat endogenous lipases play an important role in this process. Lipolysis produced an increased release of linoleic and oleic acids. Changes were observed in the short chain fatty acid fraction, but acetic acid was always the major fatty acid. Keywords: Dry fermented sausages; ripening; lipolysis; starter cultures; endogenous enzymes
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