Effect of fat content on aroma generation during processing of dry fermented sausages

10 pages, 4 tables, 3 figures.-- Available online 31 October 2010.

Bibliographic Details
Authors: Olivares Sevilla, Alicia, Navarro Fabra, José Luis, Flores Llovera, Mónica
Format: article
Publication Date:2010
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/29929
Online Access:http://hdl.handle.net/10261/29929
Access Level:Open access
Keyword:Fermented sausages
Low fat
Lipolysis
Aroma compounds
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spelling Effect of fat content on aroma generation during processing of dry fermented sausagesOlivares Sevilla, AliciaNavarro Fabra, José LuisFlores Llovera, MónicaFermented sausagesLow fatLipolysisAroma compounds10 pages, 4 tables, 3 figures.-- Available online 31 October 2010.Dry fermented sausages with different fat contents were produced (10%, 20% and 30%). The effect of fat content and ripening time on sensory characteristics, lipolysis, lipid oxidation and volatile compounds generation was studied. Also, the key aroma components were identified using gas chromatography (GC) and olfactometry. High fat sausages showed the highest lipolysis and lipid oxidation, determined by free fatty acid content and thiobarbituric acid reactive substances (TBARS), respectively. A total of 95 volatile compounds were identified using SPME, GC and mass spectrometry (MS). Fat reduction decreased the generation of lipid derived volatile compounds during processing while those generated from bacterial metabolism increased, although only at the first stages of processing. The consumers preference in aroma and overall quality of high and medium fat sausages was related to the aroma compounds hexanal, 2-nonenal, 2,4-nonadienal, ethyl butanoate and 1-octen-3-ol which contributed green, medicinal, tallowy, fruity and mushroom notes.Financial support from AGL 2009-08787 from the Ministry of Science and Innovation (Spain) and FEDER funds. Predoctoral scholarship from GVA (Generalitat Valenciana, Spain) to A. OlivaresPeer reviewedElsevier201020102011info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/29929reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.meatsci.2010.10.021info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/299292026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of fat content on aroma generation during processing of dry fermented sausages
title Effect of fat content on aroma generation during processing of dry fermented sausages
spellingShingle Effect of fat content on aroma generation during processing of dry fermented sausages
Olivares Sevilla, Alicia
Fermented sausages
Low fat
Lipolysis
Aroma compounds
title_short Effect of fat content on aroma generation during processing of dry fermented sausages
title_full Effect of fat content on aroma generation during processing of dry fermented sausages
title_fullStr Effect of fat content on aroma generation during processing of dry fermented sausages
title_full_unstemmed Effect of fat content on aroma generation during processing of dry fermented sausages
title_sort Effect of fat content on aroma generation during processing of dry fermented sausages
dc.creator.none.fl_str_mv Olivares Sevilla, Alicia
Navarro Fabra, José Luis
Flores Llovera, Mónica
author Olivares Sevilla, Alicia
author_facet Olivares Sevilla, Alicia
Navarro Fabra, José Luis
Flores Llovera, Mónica
author_role author
author2 Navarro Fabra, José Luis
Flores Llovera, Mónica
author2_role author
author
dc.subject.none.fl_str_mv Fermented sausages
Low fat
Lipolysis
Aroma compounds
topic Fermented sausages
Low fat
Lipolysis
Aroma compounds
description 10 pages, 4 tables, 3 figures.-- Available online 31 October 2010.
publishDate 2010
dc.date.none.fl_str_mv 2010
2010
2011
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/29929
url http://hdl.handle.net/10261/29929
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.meatsci.2010.10.021
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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