Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”
Different biotypes of Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicoc...
Gespeichert in:
| Veröffentlicht in: | Meat science 2010-06, Vol.85 (2), p.256-264 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 264 |
|---|---|
| container_issue | 2 |
| container_start_page | 256 |
| container_title | Meat science |
| container_volume | 85 |
| creator | Andrade, M a Jesús Córdoba, Juan José Casado, Eva M a Córdoba, María G. Rodríguez, Mar |
| description | Different biotypes of
Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicochemical parameters and microbial population was observed in both uninoculated and inoculated sausages. The tested biotypes modified the volatile compound profile of sausages specially in esters, branched alcohols and aldehydes. The biotype of
D. hansenii with the E mtDNA restriction pattern is the most suitable to be used as starter culture since it produced volatile compounds involved in flavour development of dry-cured meat products such as 3-methylbutanol, 3-methylbutanal and 2-propanone. Moreover, the use of
D. hansenii strains with the B, C2 and E mtDNA restriction patterns, as a mixed starter culture, should be also considered to generate low amount of sulphur compounds in dry-cured meat products. |
| doi_str_mv | 10.1016/j.meatsci.2010.01.009 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_733864489</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0309174010000124</els_id><sourcerecordid>733864489</sourcerecordid><originalsourceid>FETCH-LOGICAL-c418t-6bb6d82e78a597ce08f4b4c24870b00048946b73805f3a63beecf54e0a425c023</originalsourceid><addsrcrecordid>eNqFkUtuFDEQhi0EIkPgCIA3iFUP5Ud3e1YoCuEhRWIBWVtudznjUbc92N2RZhdxDjgFR-AmOQkeZoAlK1vWV39VfSbkKYMlA9a82ixHNFO2fsmhvAFbAqzukQVTragkE-o-WYCAVcVaCSfkUc4bAGCCq4fkhINopVrVC_L1wjm0E42OZhzKDXuap2R8yPu3N9iZtIvjzmKmaxMyBu9pDHRaI72Jg5n8gNTGcRvn0NNtiv1sJ1-AUtynHXWYRgy_U82czTXSu9tv2Qx27e36549wd_v9MXngzJDxyfE8JVdvLz6fv68uP777cH52WVnJ1FQ1Xdf0imOrTL1qLYJyspOWS9VCV1Yr-8ima4WC2gnTiA7RuloiGMlrC1yckpeH3DLllxnzpEefLQ6DCRjnrFshVCNLTCHrA2lTzDmh09vkxyJCM9B7-3qjj_b13r4Gpov9Uvfs2GHuRuz_Vv3RXYAXR8BkawaXTLA-_-N4rWDV7IOeHzhnojbXqTBXn0onAUxxzgAK8fpAYDF24zHpMgwGi71P5Rd1H_1_hv0FEHezSA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>733864489</pqid></control><display><type>article</type><title>Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Andrade, M a Jesús ; Córdoba, Juan José ; Casado, Eva M a ; Córdoba, María G. ; Rodríguez, Mar</creator><creatorcontrib>Andrade, M a Jesús ; Córdoba, Juan José ; Casado, Eva M a ; Córdoba, María G. ; Rodríguez, Mar</creatorcontrib><description>Different biotypes of
Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicochemical parameters and microbial population was observed in both uninoculated and inoculated sausages. The tested biotypes modified the volatile compound profile of sausages specially in esters, branched alcohols and aldehydes. The biotype of
D. hansenii with the E mtDNA restriction pattern is the most suitable to be used as starter culture since it produced volatile compounds involved in flavour development of dry-cured meat products such as 3-methylbutanol, 3-methylbutanal and 2-propanone. Moreover, the use of
D. hansenii strains with the B, C2 and E mtDNA restriction patterns, as a mixed starter culture, should be also considered to generate low amount of sulphur compounds in dry-cured meat products.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2010.01.009</identifier><identifier>PMID: 20374895</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Biological and medical sciences ; biotypes ; Debaryomyces hansenii ; DNA, Fungal ; DNA, Mitochondrial - genetics ; dried meat ; Dry fermented sausage ; Fermentation ; fermented foods ; Food Handling ; Food industries ; Fundamental and applied biological sciences. Psychology ; meat aging ; Meat and meat product industries ; Meat Products - analysis ; Meat Products - microbiology ; meat quality ; microbial growth ; plate count ; sausages ; selection criteria ; sensory evaluation ; starter cultures ; Swine ; traditional foods ; Volatile compounds ; Volatile Organic Compounds - chemistry ; Volatile Organic Compounds - metabolism ; water activity ; yeasts ; Yeasts - genetics ; Yeasts - physiology</subject><ispartof>Meat science, 2010-06, Vol.85 (2), p.256-264</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright 2010 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-6bb6d82e78a597ce08f4b4c24870b00048946b73805f3a63beecf54e0a425c023</citedby><cites>FETCH-LOGICAL-c418t-6bb6d82e78a597ce08f4b4c24870b00048946b73805f3a63beecf54e0a425c023</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174010000124$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22580969$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20374895$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Andrade, M a Jesús</creatorcontrib><creatorcontrib>Córdoba, Juan José</creatorcontrib><creatorcontrib>Casado, Eva M a</creatorcontrib><creatorcontrib>Córdoba, María G.</creatorcontrib><creatorcontrib>Rodríguez, Mar</creatorcontrib><title>Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Different biotypes of
Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicochemical parameters and microbial population was observed in both uninoculated and inoculated sausages. The tested biotypes modified the volatile compound profile of sausages specially in esters, branched alcohols and aldehydes. The biotype of
D. hansenii with the E mtDNA restriction pattern is the most suitable to be used as starter culture since it produced volatile compounds involved in flavour development of dry-cured meat products such as 3-methylbutanol, 3-methylbutanal and 2-propanone. Moreover, the use of
D. hansenii strains with the B, C2 and E mtDNA restriction patterns, as a mixed starter culture, should be also considered to generate low amount of sulphur compounds in dry-cured meat products.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>biotypes</subject><subject>Debaryomyces hansenii</subject><subject>DNA, Fungal</subject><subject>DNA, Mitochondrial - genetics</subject><subject>dried meat</subject><subject>Dry fermented sausage</subject><subject>Fermentation</subject><subject>fermented foods</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>meat aging</subject><subject>Meat and meat product industries</subject><subject>Meat Products - analysis</subject><subject>Meat Products - microbiology</subject><subject>meat quality</subject><subject>microbial growth</subject><subject>plate count</subject><subject>sausages</subject><subject>selection criteria</subject><subject>sensory evaluation</subject><subject>starter cultures</subject><subject>Swine</subject><subject>traditional foods</subject><subject>Volatile compounds</subject><subject>Volatile Organic Compounds - chemistry</subject><subject>Volatile Organic Compounds - metabolism</subject><subject>water activity</subject><subject>yeasts</subject><subject>Yeasts - genetics</subject><subject>Yeasts - physiology</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUtuFDEQhi0EIkPgCIA3iFUP5Ud3e1YoCuEhRWIBWVtudznjUbc92N2RZhdxDjgFR-AmOQkeZoAlK1vWV39VfSbkKYMlA9a82ixHNFO2fsmhvAFbAqzukQVTragkE-o-WYCAVcVaCSfkUc4bAGCCq4fkhINopVrVC_L1wjm0E42OZhzKDXuap2R8yPu3N9iZtIvjzmKmaxMyBu9pDHRaI72Jg5n8gNTGcRvn0NNtiv1sJ1-AUtynHXWYRgy_U82czTXSu9tv2Qx27e36549wd_v9MXngzJDxyfE8JVdvLz6fv68uP777cH52WVnJ1FQ1Xdf0imOrTL1qLYJyspOWS9VCV1Yr-8ima4WC2gnTiA7RuloiGMlrC1yckpeH3DLllxnzpEefLQ6DCRjnrFshVCNLTCHrA2lTzDmh09vkxyJCM9B7-3qjj_b13r4Gpov9Uvfs2GHuRuz_Vv3RXYAXR8BkawaXTLA-_-N4rWDV7IOeHzhnojbXqTBXn0onAUxxzgAK8fpAYDF24zHpMgwGi71P5Rd1H_1_hv0FEHezSA</recordid><startdate>20100601</startdate><enddate>20100601</enddate><creator>Andrade, M a Jesús</creator><creator>Córdoba, Juan José</creator><creator>Casado, Eva M a</creator><creator>Córdoba, María G.</creator><creator>Rodríguez, Mar</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100601</creationdate><title>Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”</title><author>Andrade, M a Jesús ; Córdoba, Juan José ; Casado, Eva M a ; Córdoba, María G. ; Rodríguez, Mar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-6bb6d82e78a597ce08f4b4c24870b00048946b73805f3a63beecf54e0a425c023</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>biotypes</topic><topic>Debaryomyces hansenii</topic><topic>DNA, Fungal</topic><topic>DNA, Mitochondrial - genetics</topic><topic>dried meat</topic><topic>Dry fermented sausage</topic><topic>Fermentation</topic><topic>fermented foods</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>meat aging</topic><topic>Meat and meat product industries</topic><topic>Meat Products - analysis</topic><topic>Meat Products - microbiology</topic><topic>meat quality</topic><topic>microbial growth</topic><topic>plate count</topic><topic>sausages</topic><topic>selection criteria</topic><topic>sensory evaluation</topic><topic>starter cultures</topic><topic>Swine</topic><topic>traditional foods</topic><topic>Volatile compounds</topic><topic>Volatile Organic Compounds - chemistry</topic><topic>Volatile Organic Compounds - metabolism</topic><topic>water activity</topic><topic>yeasts</topic><topic>Yeasts - genetics</topic><topic>Yeasts - physiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Andrade, M a Jesús</creatorcontrib><creatorcontrib>Córdoba, Juan José</creatorcontrib><creatorcontrib>Casado, Eva M a</creatorcontrib><creatorcontrib>Córdoba, María G.</creatorcontrib><creatorcontrib>Rodríguez, Mar</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Andrade, M a Jesús</au><au>Córdoba, Juan José</au><au>Casado, Eva M a</au><au>Córdoba, María G.</au><au>Rodríguez, Mar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2010-06-01</date><risdate>2010</risdate><volume>85</volume><issue>2</issue><spage>256</spage><epage>264</epage><pages>256-264</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Different biotypes of
Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicochemical parameters and microbial population was observed in both uninoculated and inoculated sausages. The tested biotypes modified the volatile compound profile of sausages specially in esters, branched alcohols and aldehydes. The biotype of
D. hansenii with the E mtDNA restriction pattern is the most suitable to be used as starter culture since it produced volatile compounds involved in flavour development of dry-cured meat products such as 3-methylbutanol, 3-methylbutanal and 2-propanone. Moreover, the use of
D. hansenii strains with the B, C2 and E mtDNA restriction patterns, as a mixed starter culture, should be also considered to generate low amount of sulphur compounds in dry-cured meat products.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>20374895</pmid><doi>10.1016/j.meatsci.2010.01.009</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2010-06, Vol.85 (2), p.256-264 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_733864489 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Animals Biological and medical sciences biotypes Debaryomyces hansenii DNA, Fungal DNA, Mitochondrial - genetics dried meat Dry fermented sausage Fermentation fermented foods Food Handling Food industries Fundamental and applied biological sciences. Psychology meat aging Meat and meat product industries Meat Products - analysis Meat Products - microbiology meat quality microbial growth plate count sausages selection criteria sensory evaluation starter cultures Swine traditional foods Volatile compounds Volatile Organic Compounds - chemistry Volatile Organic Compounds - metabolism water activity yeasts Yeasts - genetics Yeasts - physiology |
| title | Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón” |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-04T15%3A59%3A21IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20selected%20strains%20of%20Debaryomyces%20hansenii%20on%20the%20volatile%20compound%20production%20of%20dry%20fermented%20sausage%20%E2%80%9Csalchich%C3%B3n%E2%80%9D&rft.jtitle=Meat%20science&rft.au=Andrade,%20M%20a%20Jes%C3%BAs&rft.date=2010-06-01&rft.volume=85&rft.issue=2&rft.spage=256&rft.epage=264&rft.pages=256-264&rft.issn=0309-1740&rft.eissn=1873-4138&rft.coden=MESCDN&rft_id=info:doi/10.1016/j.meatsci.2010.01.009&rft_dat=%3Cproquest_cross%3E733864489%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=733864489&rft_id=info:pmid/20374895&rft_els_id=S0309174010000124&rfr_iscdi=true |