title: Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor.
abstract: The superficial antifungal activity of oregano essential oil (OEO) in Spanish fermented dry-cured sausages ("salchichón"), and its effects on lipolysis, proteolysis and sensory characteristics were evaluated. The surface application of OEO reduced mold contamination on the surface, without significantly affecting the drying process. To evaluate the intensity of lipolysis during the ripening process, the profile and content of free fatty acids were determined. The addition of OEO led to a higher amount of unsaturated fatty acids, but lipolysis was not greatly affected. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), which was used to qualitatively assess the proteolytic changes in the sarcoplasmic and myofibrillar proteins during the process, pointed to very similar patterns in all the sausages. OEO did not significantly affect the sensory properties, but increased hardness, resulting in a better texture. Therefore, a shorter ripening time may be necessary for sausages treated with OEO.
authors.affiliation: IPOA Research Group, Grupo 1-UMH Grupo REVIV, Generalitat Valenciana, Dpto Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela Universidad Miguel Hernández, Ctra Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain.
authors.forename: Ana María
authors.initials: AM
authors.lastname: Martín-Sánchez
authors.forename: Clemencia
authors.initials: C
authors.lastname: Chaves-López
authors.forename: Esther
authors.initials: E
authors.lastname: Sendra
authors.forename: Estrella
authors.initials: E
authors.lastname: Sayas
authors.forename: Juana
authors.initials: J
authors.lastname: Fenández-López
authors.forename: José Ángel
authors.initials: JÁ
authors.lastname: Pérez-Álvarez
mesh_terms: D000818:Animals; D000935:Antifungal Agents / Q000032:analysis / Q000494:pharmacology*; D055598:Chemical Phenomena; D004591:Electrophoresis, Polyacrylamide Gel; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005658:Fungi / Q000187:drug effects* / Q000254:growth & development; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007778:Lactobacillus / Q000378:metabolism; D008066:Lipolysis; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009822:Oils, Volatile / Q000032:analysis / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry*; D013210:Staphylococcus / Q000378:metabolism; D013552:Swine
chemical_list: D000935:Antifungal Agents; D005230:Fatty Acids, Nonesterified; D009822:Oils, Volatile