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Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei

Bolumar, T., Sanz, Y., Flores, M., Aristoy, M.C., Toldra, F., Flores, J.
Meat science 2006 v.72 no.3 pp. 457-466
water content, sausages, ground pork, fermentation, starter cultures, Debaryomyces hansenii, Lactobacillus sakei, cell free system, lipolysis, drying, fermented foods, dried meat, pH, free amino acids, nonprotein nitrogen, acidity, thiobarbituric acid-reactive substances, sensory evaluation, volatile organic compounds, odor compounds, flavor compounds, meat quality
The effects of the addition of a combined cell-free extract from Lactobacillus sakei and Debaryomyces hansenii (D + L) or just a D. hansenii cell-free extract (D) to the initial formulation of a dry-fermented sausage were evaluated. The differences found among batches in the main microbial populations, pH, moisture content and global proteolytic and lipolytic indexes (total free amino acids, non protein nitrogen, acidity and tiobarbituric acid index) were not significant. Only, the acidity value of batch D was significantly higher (p < 0.05) than that of batch D + L. Thus, cell-free extract from D. hansenii accelerated the lipolysis. Moreover, there were some significant differences (p < 0.05) in the amino acid profile and, especially, in the aroma profile. The combination D + L and D promoted the generation of volatile compounds derived from lipid oxidation and carbohydrate fermentation. In batch D, the production of volatile compounds derived from amino acid catabolism and microbial fermentation was also enhanced. The overall quality was improved by both treatments (D + L, D) and also the aroma by addition of the combination of extracts (D + L). It is concluded that the addition of cell-free extracts from D. hansenii and, particularly, D. hansenii plus L. sakei could be useful to improve the final quality of fermented sausages.