Four types of fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Medi- terranean technology (Belgium and Italy). Mediterranean sausages showed higher pH values and highest residual amounts of myosin and actin. Free fatty acid concentrations re¯ected the nature of the raw material, rather than the ripening period. Italian sausages contained the highest amounts of hexanal. Norwegian sausages contained the highest amounts of both free fatty acids and free amino acids. Putrescine concentration could be related to initial contamination of raw materials. Mediterranean sausages were characterised by a ``pop corn'' odour, identi®ed as 2-acetyl-1-pyrroline. Proteolytic activity of pork Triceps brachii was found to be related to animal sex. Staphylococci and lactic acid bacteria were investigated. Leucine metabolism involving aldehyde production was found to be strain speci®c and very sensitive to pH and the presence of nitrite. Bacteria showed anti-oxidant activity, enhanced by the presence of manganese. Bacteriocin production by L. casei CTC 494 was studied and results incorporated into a mathema- tical model.

Control of bioflavour and safety in fermented sausages: first results of a European project / Demeyer, D.; Raemaekers, M.; Rizzo, A.; Holck, A.; DE SMEDT, A.; TEN BRINK, B.; Hagen, B.; Montel, C.; Zanardi, Emanuela; Murbrekke, ; Leroy, F.; Vandendrissche, F.; Lorentsen, K.; Venema, K.; Sunesen, L.; Stahnke, L.; DE VUYST, L.; Talon, R.; Chizzolini, Roberto; Eerola, S.. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 33:(2000), pp. 171-180.

Control of bioflavour and safety in fermented sausages: first results of a European project

ZANARDI, Emanuela;CHIZZOLINI, Roberto;
2000-01-01

Abstract

Four types of fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Medi- terranean technology (Belgium and Italy). Mediterranean sausages showed higher pH values and highest residual amounts of myosin and actin. Free fatty acid concentrations re¯ected the nature of the raw material, rather than the ripening period. Italian sausages contained the highest amounts of hexanal. Norwegian sausages contained the highest amounts of both free fatty acids and free amino acids. Putrescine concentration could be related to initial contamination of raw materials. Mediterranean sausages were characterised by a ``pop corn'' odour, identi®ed as 2-acetyl-1-pyrroline. Proteolytic activity of pork Triceps brachii was found to be related to animal sex. Staphylococci and lactic acid bacteria were investigated. Leucine metabolism involving aldehyde production was found to be strain speci®c and very sensitive to pH and the presence of nitrite. Bacteria showed anti-oxidant activity, enhanced by the presence of manganese. Bacteriocin production by L. casei CTC 494 was studied and results incorporated into a mathema- tical model.
2000
Control of bioflavour and safety in fermented sausages: first results of a European project / Demeyer, D.; Raemaekers, M.; Rizzo, A.; Holck, A.; DE SMEDT, A.; TEN BRINK, B.; Hagen, B.; Montel, C.; Zanardi, Emanuela; Murbrekke, ; Leroy, F.; Vandendrissche, F.; Lorentsen, K.; Venema, K.; Sunesen, L.; Stahnke, L.; DE VUYST, L.; Talon, R.; Chizzolini, Roberto; Eerola, S.. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 33:(2000), pp. 171-180.
File in questo prodotto:
File Dimensione Formato  
FoodResIntt2000.pdf

non disponibili

Tipologia: Documento in Post-print
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 154.44 kB
Formato Adobe PDF
154.44 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/1463998
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 150
  • ???jsp.display-item.citation.isi??? 110
social impact