EFFECT OF THE ADDITION OF PANCREATIC LIPASE ON THE RIPENING OF DRY-FERMENTED SAUSAGES .2. FREE FATTY-ACIDS, SHORT-CHAIN FATTY-ACIDS, CARBONYLS AND SENSORY QUALITY

Citation
M. Fernandez et al., EFFECT OF THE ADDITION OF PANCREATIC LIPASE ON THE RIPENING OF DRY-FERMENTED SAUSAGES .2. FREE FATTY-ACIDS, SHORT-CHAIN FATTY-ACIDS, CARBONYLS AND SENSORY QUALITY, Meat science, 40(3), 1995, pp. 351-362
Citations number
31
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
03091740
Volume
40
Issue
3
Year of publication
1995
Pages
351 - 362
Database
ISI
SICI code
0309-1740(1995)40:3<351:EOTAOP>2.0.ZU;2-A
Abstract
The effect of the addition of nine different amounts (3-500 units) of pancreatic lipase on the composition of free fatty acids (FFA), short- chain fatty acids and carbonyls, as well as the sensory quality, has b een studied on dry fermented sausages. The lipase produced a greater r elease of all fatty acids in relation to the control sausages. The gre ater the pancreatic lipase content, the higher the release of these fa tty acids, the most important ones being myristic, palmitoleic and ole ic acids. A lower release of linoleic acid was observed, probably beca use of its oxidative degradation. At the end of the ripening in all li pase-added batches, a clear increase of the carbonyl content was notic ed in relation to conventional sausages. No consistent changes were ob served in the short-chain fatty acid fraction. In the sensory evaluati on; the highest significant differences (P < 0.01) between control sau sages and lipase-added batches were observed when 60 and 90 lipase uni ts were used. According to the chemical and sensory analyses, it can b e concluded that the addition of 60 and 90 units to sausages seems to be useful to enhance the flavour of these products.