Article

Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei.

Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Apartado 73, 46100 Burjassot (Valencia), Spain.
Meat Science (Impact Factor: 2.75). 03/2006; 72(3):457-66. DOI: 10.1016/j.meatsci.2005.08.010
Source: PubMed

ABSTRACT The effects of the addition of a combined cell-free extract from Lactobacillus sakei and Debaryomyces hansenii (D+L) or just a D. hansenii cell-free extract (D) to the initial formulation of a dry-fermented sausage were evaluated. The differences found among batches in the main microbial populations, pH, moisture content and global proteolytic and lipolytic indexes (total free amino acids, non protein nitrogen, acidity and tiobarbituric acid index) were not significant. Only, the acidity value of batch D was significantly higher (p<0.05) than that of batch D+L. Thus, cell-free extract from D. hansenii accelerated the lipolysis. Moreover, there were some significant differences (p<0.05) in the amino acid profile and, especially, in the aroma profile. The combination D+L and D promoted the generation of volatile compounds derived from lipid oxidation and carbohydrate fermentation. In batch D, the production of volatile compounds derived from amino acid catabolism and microbial fermentation was also enhanced. The overall quality was improved by both treatments (D+L, D) and also the aroma by addition of the combination of extracts (D+L). It is concluded that the addition of cell-free extracts from D. hansenii and, particularly, D. hansenii plus L. sakei could be useful to improve the final quality of fermented sausages.

0 Bookmarks
 · 
68 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: Different biotypes of Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicochemical parameters and microbial population was observed in both uninoculated and inoculated sausages. The tested biotypes modified the volatile compound profile of sausages specially in esters, branched alcohols and aldehydes. The biotype of D. hansenii with the E mtDNA restriction pattern is the most suitable to be used as starter culture since it produced volatile compounds involved in flavour development of dry-cured meat products such as 3-methylbutanol, 3-methylbutanal and 2-propanone. Moreover, the use of D. hansenii strains with the B, C2 and E mtDNA restriction patterns, as a mixed starter culture, should be also considered to generate low amount of sulphur compounds in dry-cured meat products.
    Meat Science 06/2010; 85(2):256-64. · 2.75 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The aim of this work was to study the yeast population during the manufacture of dry-cured "lacón" (a Spanish traditional meat product) and the effect of the salting time. For this study, six batches of "lacón" were manufactured with three different salting times (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)). Yeast counts increased significantly (P < 0.001) during the whole process from 2.60 to 6.37 log cfu/g. An increased length of salting time did not affect yeast counts throughout the manufacture of dry-cured "lacón", although the highest yeast counts were obtained from LS batches. A total of 226 isolates were obtained from dry-cured "lacón" during drying-ripening stage, of which 151 were yeasts and were identified at the species level using molecular techniques. The total of 151 identified yeasts belonged to 4 different genera: Debaryomyces, Candida, Cryptococcus and Rhodotorula. Debaryomyces hansenii was the most abundant species isolated throughout the whole process as much in the interior as in the exterior of the pieces of three salt levels of "lacón" studied, while Candida zeylanoides was only isolated from the interior of MS and HS batches and from the exterior of LS and HS groups, but at lesser proportion than D. hansenii.
    Food Microbiology 05/2013; 34(1):12-8. · 3.41 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: The profile of volatile compounds of a typical Turkish dry fermented sausage (sucuk) were analyzed by gas chromatography/mass spectrometry (GC-MS) using a solid phase microextraction (SPME). The significant differences were found in the volatile profiles obtained in the five commercial brands analyzed. A total 92 compounds were identified. The volatile compounds were consisted of 5 acids, 7 esters, 10 aliphatic hydrocarbons, 7 alcohols, 5 aldehydes, 11 sulphur compounds, 2 ketones, 7 aromatic hydrocarbons, 27 terpenes, 2 nitrogen compounds, 3 phenols, and 6 compounds BCH. Terpenes were the chemical family with the highest proportion in four brands, ranged 56–76% of the total area of volatiles. Acids were major compounds (32%) in only one brand.
    International Journal of Food Properties 05/2010; 13(3):525-534. · 0.88 Impact Factor

Full-text

View
58 Downloads
Available from
Jun 2, 2014