RT Journal Article
T1 Use of Lactococcus lactis subsp. cremoris NCDO 763 and a-ketoglutarate to improve the sensory quality of dry fermented sausages.
A1 Herranz Hernández, María Beatriz
A1 Fernández Álvarez, Manuela
A1 Hierro Paredes, Eva
A1 Bruna, Jose María
A1 Ordóñez, Juan Antonio
A1 de la Hoz, Lorenzo
AB The aim of the present work was to enhance the degradation of free amino acids in dry fermented sausages as precursors of volatile compounds responsible for the ripened flavour. For this purpose, Lactococcus lactis subsp. cremoris NCDO 763, its intracellular cell free extract (ICFE) and α-ketoglutarate were added to sausages. Papain was also used to increase the amount of free amino acids. When L. lactis was inoculated in sausages, an increase in the proteolytic phenomena was observed. The addition of α-ketoglutarate increased transamination phenomena in batches where it was added. The enhancement of these phenomena determined a noticeable rise in the content of glutamic acid (the main final product in transamination reactions) and a decrease, among other amino acids, of valine and leucine, with the formation of high amounts of their derivatives 2-methylpropanal and 3-methylbutanal. These aldehydes are responsible for the ripened flavour of dry fermented sausages. Sensory analysis showed an improvement of odour and flavour when L. lactis and α-ketoglutarate were combined. On the other hand, the intracellular cell free extract of L. lactis did not show any important activity in relation to amino acid breakdown even when used together with α-ketoglutarate and/or papain.
PB Elsevier
SN 0309-1740
YR 2004
FD 2004
LK https://hdl.handle.net/20.500.14352/98489
UL https://hdl.handle.net/20.500.14352/98489
LA eng
NO Herranz, B., Fernández, M., Hierro, E., Bruna, J. M., Ordóñez, J. A. y de la Hoz, L. (2003). Use of Lactococcus lactis subsp. cremoris NCDO 763 and a-ketoglutarate to improve the sensory quality of dry fermented sausages. Meat Science, 66, 151-163.
NO Comisión Interministerial de Ciencia y Tecnología (España)
DS Docta Complutense
RD 13 jul 2025