Effect of selected yeast strains on the sensory properties of dry fermented sausages

Selgas, M.D.; Ros, J M Gomez; Garc�a, M. Luisa

doi:10.1007/s00217-003-0778-0

Cited by 22 publications

(8 citation statements)

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“…Although Duncan's test revealed differences among batches when comparing acid taste, colour intensity and hardness mean values, the ANOVA performed on the sensory results showed that only acid taste was significantly ( P < 0.01) affected by the addition of commercial starter cultures, with the lowest values corresponding to control sausages. These findings are in agreement with those reported by Selgas et al , who did not find significant ( P > 0.05) differences among non‐inoculated and inoculated dry‐cured fermented sausages evaluated by trained judges. In this regard, Cano‐García et al only detected significant ( P < 0.001) differences in appearance among non‐inoculated and D. hansenii strain‐inoculated dry‐cured fermented sausages, the inoculated sausages being preferred by the consumer sensory panel.…”

Section: Resultssupporting

confidence: 93%

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry‐cured foal sausage

et al. 2015

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Section: Resultssupporting

confidence: 93%

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry‐cured foal sausage

et al. 2015

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“…In 2000, Olsen and Stahnke reported an absence of effect on sensory and VOCs production when yeasts were inoculated in dry fermented sausages because they died before the ripening process ended due to a fungistatic effect of the garlic powder used in the manufacture. In agreement, Selgas et al (2003) reported an absence of effect on the sensory properties of fermented sausages inoculated with different D. hansenii and Y.lipolytica yeasts in the surface and in the mince although these yeasts showed proteolytic and lypolitic activities.…”

Section: Yeast Contribution To Vocs Generation and Aroma In Meat Prodsupporting

confidence: 75%

“…However, the role of yeast in sausage flavour has not been established due to conflicting results. While several authors reported an improvement in appearance, antioxidant effect, production of amino acids and free fatty acids and production of flavour compounds (VOCs) (table 3), the sensory characteristics of the sausages was not always enhanced (Cano-García et al, 2014b;Selgas et al, 2003).…”

Section: Potential Role Of Yeast In Meat Productsmentioning

confidence: 99%

Yeast strains as potential aroma enhancers in dry fermented sausages

Flores

Corral

Cano-García

et al. 2015

International Journal of Food Microbiology

112

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Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma. In particular, a reduction in the aroma characteristics was observed in reduced fat and salt dry sausages. In terms of aroma enhancing, generally coagulase-negative cocci were selected as the most important group from the endogenous microbiota in the production of flavour compounds. Among the volatile compounds analysed in dry sausages, ester compounds contribute to fruity aroma notes associated with high acceptance of traditional dry sausages. However, the origin of ester compounds in traditional dry sausages can be due to other microorganisms as lactic acid bacteria, yeast and moulds. Yeast contribution in dry fermented sausages was investigated with opposite results attributed to low yeast survival or low activity during processing. Generally, they affect sausage colour and flavour by their oxygen-scavenging and lipolytic activities in addition to, their ability to catabolize fermentation products such as lactate increasing the pH and contributing to less tangy and more aromatic sausages. Recently, the isolation and characterization of yeast from traditional dry fermented sausages made possible the selection of those with ability to produce aroma active compounds. Molecular methods were used for genetic typing of the isolated yeasts whereas their ability to produce aroma compounds was tested in different systems such as in culture media, in model systems and finally on dry fermented sausages. The results revealed that the appropriate selection of yeast strains with aroma potential may be used to improve the sensory characteristics of reformulated fermented sausages.

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“…On the other hand, Y. lipolytica seemed to cause production of off-flavors (ten Cate, 1960) and an increase in biogenic amines, and its use in sausage ripening was not well appreciated by sensory panelists . No significant effect on sausage ripening, neither positive nor negative, was seen by still another research group (Selgas et al, 2003).…”

Section: Natural Occurrence Of Yarrowia Lipolytica In Foodmentioning

confidence: 73%

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Groenewald

Boekhout

Neuvéglise

et al. 2013

Critical Reviews in Microbiology

385

288

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Yarrowia lipolytica has been developed as a production host for a large variety of biotechnological applications. Efficacy and safety studies have demonstrated the safe use of Yarrowia-derived products containing significant proportions of Yarrowia biomass (as for DuPont's eicosapentaenoic acid-rich oil) or with the yeast itself as the final product (as for British Petroleum's single-cell protein product). The natural occurrence of the species in food, particularly cheese, other dairy products and meat, is a further argument supporting its safety. The species causes rare opportunistic infections in severely immunocompromised or otherwise seriously ill people with other underlying diseases or conditions. The infections can be treated effectively by the use of regular antifungal drugs, and in some cases even disappeared spontaneously. Based on our assessment, we conclude that Y. lipolytica is a ''safe-to-use'' organism.

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Effect of selected yeast strains on the sensory properties of dry fermented sausages

Cited by 22 publications

References 0 publications

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry‐cured foal sausage

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry‐cured foal sausage

Yeast strains as potential aroma enhancers in dry fermented sausages

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

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