期刊
MEAT SCIENCE
卷 89, 期 1, 页码 21-26出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.03.015
关键词
Yarrowia lipolytica; Lipolytic activity; Volatile molecules; Central Composite Design
The effects of selected variables, i.e. temperature, water activity and yeast inoculation level, on the lipolytic pattern and volatile production by Yarrowia lipolytica Y16A (chosen on the basis of a previous screening) were assessed. The variables were varied according to a Central Composite Design and the models obtained enabled evaluation and weighting of the effects of the independent variables on the free fatty acids (FFAs) and volatile profiles in pork fat based medium. The polynomial models showed the levels temperature, water activity of the pork fat based system and yeast strain inoculation were able to maximize the release of specific FFAs or molecules of sensory importance. (C) 2011 Elsevier Ltd. All rights reserved.
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