RT Journal Article
T1 Use of bacterial extracts to enhance amino acids breakdown in dry fermented sausages
A1 Herranz Hernández, María Beatriz
A1 Fernández Álvarez, Manuela
A1 Hoz Perales, Lorenzo De La
A1 Ordóñez Pereda, Juan Antonio
AB The effect of the intracellular cell-free extracts (ICFEs) of two bacterial strains (Lactobacillus sakei GO and Bacillus pumilus) on the amino acid catabolism and the sensory properties of dry fermented sausages, was investigated. Extracts were added to sausages alone or in combination with a protease, papain. Amino acid breakdown was monitored by the changes in free amino acids, ammonia and amine content during the ripening process. A 15% decrease in the content of free amino acids was observed in sausages added with the ICFE from L. sakei GO. Furthermore, the extract of L. sakei GO significantly reduced (54–68%) the content of the amino acids considered as precursors of the typical ripened flavour, i.e., valine, leucine and isoleucine. Chemical changes were not reflected in a significant improvement of the sensory quality of sausages added with the ICFEs. The potential use of the bacterial ICFEs studied in the present work for the manufacture of dry fermented sausages, and its comparison with the use of fungal extracts, are discussed.
PB Elsevier
SN 0309-1740
YR 2006
FD 2006
LK https://hdl.handle.net/20.500.14352/93408
UL https://hdl.handle.net/20.500.14352/93408
LA eng
NO Herranz, B., Fernández, M., de la Hoz, L., & Ordóñez, J. A. (2006). Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages. Meat science, 72(2), 318–325. https://doi.org/10.1016/j.meatsci.2005.08.002
NO Comisión Interministerial de Ciencia y Tecnología  (España)
NO Ministerio de Educación y Ciencia (España)
DS Docta Complutense
RD 13 abr 2025