Changes in volatile compounds during ripening of Chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus.
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 dod...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2000 |
| País: | España |
| Institución: | Universidad de Navarra |
| Repositorio: | Dadun. Depósito Académico Digital de la Universidad de Navarra |
| Idioma: | inglés |
| OAI Identifier: | oai:dadun.unav.edu:10171/23033 |
| Acceso en línea: | https://hdl.handle.net/10171/23033 |
| Access Level: | acceso abierto |
| Palabra clave: | Chorizo Sausages Fermentation Ripening Volatile compounds |
| Sumario: | 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. |
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