[Influence of starter cultures on flavor and aroma formation of uncooked smoked sausages]
2008
Khankhalaeva, I.A. | Khamaganova, I.V., East Siberian State Technological Univ., Ulan-Ude (Russian Federation)
The influence of combined bacconcentrate (CBC) consisting of propionic acid bacteria and bifid bacteria on the formation of flavor and aroma of uncooked smoked sausages (USS) was investigated. The qualitative and quantitative content of volatile components of USS manufactured by the double-quick technology using CBC was determined be the gas chromatography method. As control were USS manufactured with starter cultures Bitec LS-25 – a mixture of lactobacteria and staphylococci. The qualitative content of volatile compounds of control and experimental USS is not similar. Some differences in the quantitative content of many volatile substances were found. In the experimental USS the substances absent in the control: terpenes, lactones, alcohols. The content of aldehydes in the experimental USS was more by 30% compared to the control, and ketones – by 17%. The content of ethers and carbonic acids in the control and experimental USS is approximately equal, the substances of phenol line in the control and experimental USS is twice, and terpenes – 3.5 times more. In the experimental USS a lot of lactones imparting a soft sour milk flavor to the product were detected. It is concluded that using CBC as starter cultures increases the content of terpenes, lactones, alcohols and substances of phenol line in volatile components of USS enhances flavor and aroma peculiar to these sausage kinds.
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