title: Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.
abstract: Yeast inoculation of dry fermented sausages manufactured with entire male fat was evaluated as a strategy to improve sausage quality. Four different formulations with entire male/gilt back fat and inoculated/non-inoculated with Debaryomyces hansenii were manufactured. The use of entire male back fat produced the highest weight losses, hardness and chewiness in dry sausages. Consumers clearly distinguished samples according to drying time and D. hansenii inoculation while the use of entire/gilt back fat was not highly perceived. The presence of androstenone and skatole was close to their sensory thresholds. Androstenone was not degraded during the process but skatole was affected by yeast inoculation. D. hansenii growth on the surface regulated water release during ripening, reduced hardness and chewiness in entire male sausages and resulted with similar texture to gilt sausages. Yeast inoculation inhibited lipid oxidation providing fruity odours and less oxidized fatty sausages in the sensory analysis. The effectiveness of yeast to mask boar taint was demonstrated by sensory analysis.
authors: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors: Sara
authors: S
authors: Corral
authors: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors: Carmela
authors: C
authors: Belloch
authors: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors: José Javier
authors: JJ
authors: López-Díez
authors: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors: Ana
authors: A
authors: Salvador
authors: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain. Electronic address: mflores@iata.csic.es.
authors: Mónica
authors: M
authors: Flores
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry*; D000328:Adult; D000738:Androsterone / Q000032:analysis; D003116:Color; D003258:Consumer Behavior; D003890:Desiccation; D004041:Dietary Fats / Q000032:analysis; D005260:Female; D005516:Food Microbiology; D063427:Food Quality; D006801:Humans; D007778:Lactobacillus; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D004718:Saccharomycetales; D012862:Skatole / Q000737:chemistry; D012903:Smell; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013210:Staphylococcus; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D015003:Yeasts
chemical_list: D004041:Dietary Fats; D017673:Sodium Chloride, Dietary; D017392:Thiobarbituric Acid Reactive Substances; D012862:Skatole; D000738:Androsterone
keywords: Boar taint; D. hansenii; Dry fermented sausages; Entire male; Sensory; Yeast