摘要
The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage “salchichón” was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g) did not affect the physicochemical parameters and microbial counts over time. However, IDY addition achieved a more stable phenolic content, antioxidant activity of samples was increased, and a lower lipid and protein oxidation were observed compared to the use of sodium ascorbate. Likewise, sausages with 3 g/100 g IDY showed similar or lower quantities of volatile compounds related to lipid oxidation at the end of ripening than those elaborated with sodium ascorbate. From a sensory point of view, IDY addition provided bread/yeast and sweet notes to sausages. However, consumers did not find differences among samples in a hedonic ranking test. Therefore, IDY could be employed in “salchichón” as natural preservatives providing pleasant sensory attributes to the product.
摘要译文
研究了酿酒酯的酿酒酯的酿酒酯的无活性干酵母（idy），以抑制西班牙干发酵的香肠“salchichón”的氧化反应。在整个成熟过程中监测并分析用不同恒定浓度处理的控制香肠和那些。空转（1.5和3g / 100g）的应用没有影响物理化学参数和微生物计数随时间的影响。然而，惰性添加实现了更稳定的酚醛含量，样品的抗氧化活性增加，与使用抗坏血酸钠相比，观察到较低的脂质和蛋白质氧化。同样，具有3g / 100g idy的香肠显示出与成熟结束结束时的脂质氧化与脂质氧化有关的相似或较低量的挥发性化合物，而不是抗坏血酸钠的那些。从感官的角度来看，idy添加为香肠提供面包/酵母和甜蜜的笔记。然而，消费者在啤酒源排名试验中没有发现样本之间的差异。因此，可以在“Salchichón”中作为自然防腐剂雇用的，为产品提供令人愉快的感官属性。
MarinaAlarcón[a][b];M. SoledadPérez-Coello[a][b];M. ConsueloDíaz-Maroto[b];M. ElenaAlañón[c];AntoniaGarcía-Ruiz[c];AlmudenaSoriano[a][b];. Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón”[J]. LWT - Food Science and Technology, 2021,146