title: Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content.
abstract: The aim was to study the effects of Debaryomyces hansenii and Yarrowia lipolytica strains, used with lactic acid starter cultures (Lactobacillus plantarum), in the manufacture of dried fermented sausages in order to understand their effects on volatile profile, biogenic amine content and sensory properties. The experimental data showed that every yeast strain produced a specific profile of volatile metabolic products. The yeasts also gave sausages with distinctive sensory properties. The degree of mincing also influenced these properties, but none of these factors had significant influence upon the accumulation of biogenic amines.
authors: Università di Bologna, Dipartimento Scienze degli Alimenti, Piazza Goidanich 60, 47023 Cesena, Italy.
authors: Luciana
authors: L
authors: Iucci
authors: Francesca
authors: F
authors: Patrignani
authors: Nicoletta
authors: N
authors: Belletti
authors: Maurice
authors: M
authors: Ndagijimana
authors: M
authors: M
authors: Elisabetta Guerzoni
authors: Fausto
authors: F
authors: Gardini
authors: Rosalba
authors: R
authors: Lanciotti