MICROORGANISMS AND LIPOLYSIS IN THE RIPENING OF DRY FERMENTED SAUSAGES

被引：1
|
作者：
GARCIA, ML [1 ]
SELGAS, MD [1 ]
FERNANDEZ, M [1 ]
ORDONEZ, JA [1 ]
机构：
[1] UNIV COMPLUTENSE MADRID,FAC VET,DEPT HIGIENE & TECNOL ALIMENTOS,E-28040 MADRID,SPAIN
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1992年 / 27卷 / 06期
关键词：
LACTOBACILLI; MICROCOCCI; LIPASE ACTIVITY; SAUSAGE COLOR;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The actual roles of two strains of microorganisms (Micrococcus-12 and Lactobacillus-56) isolated from Spanish dry sausages have been studied by using an aseptic method for making experimental sausages. The fermentation of sugars by lactobacilli is clearly demonstrated by the pH changes and the nitrate and nitrite reduction by micrococci is inferred by the changes in the sausage colour. The lipolysis occurring during ripening of experimental sausages seems to be mainly due to the lipases from meat rather than those elaborated by the organisms used.
引用
收藏
页码：675 / 682
页数：8
相关论文
共 50 条
  • [1] Accelerated ripening of dry fermented sausages
    Fernández, M
    Ordóñez, JA
    Bruna, JM
    Herranz, B
    de la Hoz, L
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2000, 11 (06) : 201 - 209
  • [2] Effect of selected mould strains on lipolysis in dry fermented sausages
    M. D. Selgas
    C. Casas
    V. M. Toledo
    M. L. García
    European Food Research and Technology, 1999, 209 : 360 - 365
  • [3] Effect of selected mould strains on lipolysis in dry fermented sausages
    Selgas, MD
    Casas, C
    Toledo, VM
    García, ML
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 1999, 209 (05) : 360 - 365
  • [4] Changes in the components of dry-fermented sausages during ripening
    Ordonez, JA
    Hierro, EM
    Bruna, JM
    de la Hoz, L
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1999, 39 (04) : 329 - 367
  • [5] Degradation of PCBs in dry fermented sausages during drying/ripening
    Polak, M. Lusnic
    Zlatic, E.
    Demsar, L.
    Zlender, B.
    Polak, T.
    FOOD CHEMISTRY, 2016, 213 : 246 - 250
  • [6] Contribution of microbial and meat endogenous enzymes to the lipolysis of dry fermented sausages
    Hierro, E
    delaHoz, L
    Ordonez, JA
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (08) : 2989 - 2995
  • [7] Characterization of proteolysis during the ripening of semi-dry fermented sausages
    Hughes, MC
    Kerry, JP
    Arendt, EK
    Kenneally, PM
    McSweeney, PLH
    O'Neill, EE
    MEAT SCIENCE, 2002, 62 (02) : 205 - 216
  • [8] Dry fermented sausages
    Incze, K
    MEAT SCIENCE, 1998, 49 : S169 - S177
  • [9] Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages
    Bingol, Enver Baris
    Ciftcioglu, Gurhan
    Eker, Funda Yilmaz
    Yardibi, Hasret
    Yesil, Osman
    Bayrakal, Gulay Merve
    Demirel, Gulcan
    ITALIAN JOURNAL OF ANIMAL SCIENCE, 2014, 13 (04) : 776 - 781
  • [10] Actin proteolysis during ripening of dry fermented sausages at different pH values
    Berardo, A.
    Devreese, B.
    De Maere, H.
    Stavropoulou, D. A.
    Van Royen, G.
    Leroy, F.
    De Smet, S.
    FOOD CHEMISTRY, 2017, 221 : 1322 - 1332
12345