Title of article :
Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichَn) with oregano essential oil used as surface mold inhibitor
Author/Authors :
Martيn-Sلnchez، نويسنده , , Ana Marيa and Chaves-Lَpez، نويسنده , , Clemencia and Sendra، نويسنده , , Esther and Sayas، نويسنده , , Estrella and Fenلndez-Lَpez، نويسنده , , Juana and Pérez-ءlvarez، نويسنده , , José ءngel، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2011
Pages :
10
From page :
35
To page :
44
Abstract :
The superficial antifungal activity of oregano essential oil (OEO) in Spanish fermented dry-cured sausages (“salchichón”), and its effects on lipolysis, proteolysis and sensory characteristics were evaluated. The surface application of OEO reduced mold contamination on the surface, without significantly affecting the drying process. To evaluate the intensity of lipolysis during the ripening process, the profile and content of free fatty acids were determined. The addition of OEO led to a higher amount of unsaturated fatty acids, but lipolysis was not greatly affected. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), which was used to qualitatively assess the proteolytic changes in the sarcoplasmic and myofibrillar proteins during the process, pointed to very similar patterns in all the sausages. OEO did not significantly affect the sensory properties, but increased hardness, resulting in a better texture. Therefore, a shorter ripening time may be necessary for sausages treated with OEO.
Keywords :
Fermented dry-cured sausages , Fungal inhibition , Proteolysis , Oregano essential oil , lipolysis
Journal title :
Meat Science
Serial Year :
2011
Journal title :
Meat Science
Record number :
1490478
Link To Document :
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