Jump to Main Content
Improvement of the sensory properties of dry fermented sausages by the superficial inoculation and/or the addition of intracellular extracts of Mucor racemosus
- Bruna, J.M., Fernandez, M., Hierro, E.M., Ordonez, J.A., De La Hoz, L.
- Journal of food science 2000 v.65 no.4 pp. 731-738
- sausages, sensory evaluation, Mucor racemosus, starter cultures, proteolysis, lipolysis, ripening, amino acids, fatty acids, chemical composition, volatile compounds, ammonia, sensory properties, extracts
- The effect of inoculation of the "salchichon" (dry fermented sausage) surface with an atoxigenic, proteolytic, and lipolytic strain of Mucor racemosus and/or the addition of a intracellular extract of the same mold on the ripening process was studied. Four batches of salchichon were manufactured: control, superficially inoculated, added with intracellular extract, and a combination of both treatments. Superficial mold modified the amino and free fatty acid contents, volatile compounds, and sensory properties. Intracellular extract degraded free amino acids, producing a rise in ammonia and volatile compounds. Both treatments combined improved significantly the sensory properties, which were given scores higher than control sausages at the end of ripening.