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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Changes in volatile compounds during ripening of Chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus.
Otros títulos : Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus
Autor(es) : Ansorena, D. (Diana)
Astiasarán, I. (Iciar)
Bello, J. (José)
Palabras clave : Chorizo
Sausages
Fermentation
Ripening
Volatile compounds
Fecha incorporación: 2000
Editorial : SAGE
Versión del editor: http://dx.doi.org/10.1177/108201320000600602
ISSN: 1082-0132
Cita: Ansorena D, Astiasarán I, Bello J. Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus. Food Sci Technol Int 2000 December 01;6(6):439-447
Resumen
The ripening of chorizo de Pamplona was followed through the changes of the volatile compounds extracted by a simultaneous destilation-extraction with dichloromethane. An increase of the number and concentration of compounds was detected during the maturation, ranging from 63 compounds (10.26 mg dodecane/g dry matter) to 98 substances (223.16 mg of dodecane/g dry matter) identified in the mixing and in the final product, respectively. Acids showed the highest increase during the ripening, reaching 90% of the total amount of compounds at the end of the process, followed by esters and aldehydes. Short chain fatty acids, which contributed to the typical organoleptic charac teristics of dry fermented sausages, became apparent from the 21st day and accounted for only 1.3 mg of the total of acids in final product (202 mg dodecane/g dry matter). Sulphur compounds decreased slightly during the ripening, a result of the decrease in the content of the disulphide di- 2-propenyl, a compound originated from garlic.
Enlace permanente: http://hdl.handle.net/10171/23033
Aparece en las colecciones: DA - Farmacia - CAFT - Artículos de revista

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