The impact of a Lactobacillus sakei strain on the sensory characteristics of "soppressata molisana", a typical Southern Italian dry sausage, was investigated. The strain, previously isolated from sausage produced by traditional means, was selected for its high acidifying ability. The volatiles were extracted using the Lickens-Nickerson apparatus immediately after filling, at the end of ripening and after 3 months of storage in pork fat and then analysed by GC/MS. The gas chromatographic profiles showed the influence of the starter culture on the volatile fraction.
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei
GIAGNACOVO, Barbara;IORIZZO, Massimo;COPPOLA, Raffaele
2001-01-01
Abstract
The impact of a Lactobacillus sakei strain on the sensory characteristics of "soppressata molisana", a typical Southern Italian dry sausage, was investigated. The strain, previously isolated from sausage produced by traditional means, was selected for its high acidifying ability. The volatiles were extracted using the Lickens-Nickerson apparatus immediately after filling, at the end of ripening and after 3 months of storage in pork fat and then analysed by GC/MS. The gas chromatographic profiles showed the influence of the starter culture on the volatile fraction.File in questo prodotto:
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