期刊
MEAT SCIENCE
卷 87, 期 3, 页码 264-273出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2010.10.021
关键词
Fermented sausages; Low fat; Lipolysis; Aroma compounds
资金
- Ministry of Science and Innovation (Spain) [AGL 2009-08787]
- FEDER
- GVA (Generalitat Valenciana, Spain)
Dry fermented sausages with different fat contents were produced (10%, 20% and 30%). The effect of fat content and ripening time on sensory characteristics, lipolysis, lipid oxidation and volatile compounds generation was studied. Also, the key aroma components were identified using gas chromatography (GC) and olfactometry. High fat sausages showed the highest lipolysis and lipid oxidation, determined by free fatty acid content and thiobarbituric acid reactive substances (TBARS), respectively. A total of 95 volatile compounds were identified using SPME, GC and mass spectrometry (MS). Fat reduction decreased the generation of lipid derived volatile compounds during processing while those generated from bacterial metabolism increased. although only at the first stages of processing. The consumers preference in aroma and overall quality of high and medium fat sausages was related to the aroma compounds hexanal, 2-nonenal, 2,4-nonadienal, ethyl butanoate and 1-octen-3-ol which contributed green, medicinal, tallowy, fruity and mushroom notes. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据