Document Detail

Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum.
MedLine Citation:
PMID:  22062509     Owner:  NLM     Status:  In-Data-Review    
The effect of inoculation of the "salchichón" (dry fermented sausage) surface with an atoxygenic, proteolytic and lipolytic strain of Penicillium aurantiogriseum and/or the addition of an intracellular cell-free-extract (ICFE) of the same mould on the ripening process was studied. Four batches of salchichón were manufactured: control, superficially inoculated, added with the intracellular cell free extract and combination of both treatments. Superficial mould modified Micrococcaceae counts, pH, free amino acids, lipid fractions, TBARS and some organic acids. The ICFE degraded free amino acids, producing a rise in ammonia. Both treatments combined accelerate the proteolysis and lipolysis of the sausages and also the further amino acid degradation.
J M Bruna; J A Ordóñez; M Fernández; B Herranz; L de la Hoz
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  59     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2001 Sep 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  87-96     Citation Subset:  -    
Copyright Information:
Copyright © 2001 Elsevier Science Ltd. All rights reserved.
Departamento de Higiene y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
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