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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.