Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 224, Issue 4, Pages 511-517Publisher
SPRINGER
DOI: 10.1007/s00217-006-0304-2
Keywords
dry sausage; free fatty acids; starter cultures
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The influence of starter cultures on the free fatty acids content during ripening of Tea sausages, typical dry sausages produced in the south of Croatia, was studied. Three batches of Tea sausages were produced using different starter mixtures (Staphylococcus xylosus S81 and Lactobacillus sakei G20; Staphylococcus xylosus S142 and Lactobacillus sakei G20; Staphylococcus xylosus S206 and Lactobacillus sakei G20), while the control batch was produced without a starter. The amounts of free fatty acids present in the samples at the end of the ripening period were not significantly different, suggesting that the lipolytic enzymes naturally occurring in meat could play a predominant role in the free fatty acids release. Oleic and linoleic acids were present in the highest concentrations, while only small quantities of short-chain fatty acids were detected, with acetic acid being the most representative one.
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