RT Journal Article
T1 Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids
A1 Hoz Perales, Lorenzo De La
A1 Fernández Álvarez, Manuela
A1 Hierro Paredes, Eva
A1 Herranz Hernández, María Beatriz
A1 Ordóñez Pereda, Juan Antonio
AB The addition of free amino acids in the manufacture of dry-fermented sausages, as a method to enhance their flavour, was evaluated.For this purpose, three batches of dry-fermented sausages were manufactured: a control batch (C), and the same formula treated with 0.159% (g/100 g sausage) of a mixture of valine, isoleucine and leucine (58/35/66) (w/w) (batch L1) or treated with 1.01% of a ‘‘pool’’ of free amino acids (batch L2) (gly/asn/his/arg/thr/ala/pro/tyr/val/met/ile/leu/phe/trp/lys/asp/glu/ser /gln/cys) (19/19/105/41/55/ 69/90/10/58/27/35/66/35/62/110/56/106/18/19/10) (w/w). The pH values, dry matters and water activities of experimental sausages did not show significant differences (p < 0.05) among different batches. However, an increase in the microbial counts (lactic acid bacteria and micrococci) and in the level of free amino acids and ammonia was observed in batches L1 and L2. A higher amount of volatile compounds was also detected in both experimental batches (L1 and L2), particularly those compounds derived from amino acid breakdown, such as branched aldehydes and their corresponding alcohols. In the sensory analysis, bach L1 showed a better overall quality than the control and batch L2. The addition of free amino acids in the manufacture of dry-fermented sausages, as a method to enhance their flavour, was evaluated. For this purpose, three batches of dry-fermented sausages were manufactured: a control batch (C), and the same formula treated with 0.159% (g/100 g sausage) of a mixture of valine, isoleucine and leucine (58/35/66) (w/w) (batch L1) or treated with 1.01% of a ‘‘pool’’ of free amino acids (batch L2) (gly/asn/his/arg/thr/ala/pro/tyr/val/met/ile/leu/phe/trp/lys/asp/glu/ser /gln/cys)(19/19/105/41/55/ 69/90/10/58/27/35/66/35/62/110/56/106/18/19/10) (w/w). The pH values, dry matters and water activities of experimental sausages did not show significant differences (p < 0.05) among different batches. However, an increase in the microbial counts (lactic acid bacteria and micrococci) and in the level of free amino acids and ammonia was observed in batches L1 and L2. A higher amount of volatile compounds was also detected in both experimental batches (L1 and L2), particularly those compounds derived from amino acid breakdown, such as branched aldehydes and their corresponding alcohols. In the sensory analysis, bach L1 showed a better overall quality than the control and batch L2.
PB Elsevier
SN 0308-8146
YR 2005
FD 2005
LK https://hdl.handle.net/20.500.14352/93558
UL https://hdl.handle.net/20.500.14352/93558
LA eng
NO Herranz, B., de la Hoz, L., Hierro, E., Fernández, M. y Ordóñez, J. A. (2005). Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids. Food Chemistry, 91, 673-682
NO This work has been supported by the Comisión Interministerial de Ciencia y Tecnologı́a (CICYT) (ALI 96-0928 project)
NO Comisión Interministerial de Ciencia y Tecnología (España)
DS Docta Complutense
RD 9 abr 2025