カビ発酵サラミソーセージの熟成•乾燥期間中における風味関連物質の変化

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タイトル別名
  • Changes in Flavor Related Components in Mold-fermented Salami Sausage during Aging and Drying Process
  • カビ ハッコウ サラミ ソーセージ ノ ジュクセイ カンソウキ アイチュウ ニ

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Three types of salami sausages prepared with Penicillium miczynskii and Lactobacillus plantarum strain TF-1 (M. F. S. S.), with L. plantarum strain TF-1 only (F. S. S.) as starter cultures and with no starter culture (S. S.) were used to study the production of distinctive flavor and aroma characteristics of M. F. S. S. Chemical changes in M. F. S. S. by fungal reactions during aging and drying process were investigated as compared with those in F. S. S. and S. S.<br>The results obtained can be summerized as follows.<br>1) The major constituents of free amino acids in the initial samples were Tau, Gln, Ala and Gly. Amounts of free amino acids in M. F. S. S. and F. S. S. linearly increased during aging and drying process whereas those in S. S. increased until the 20th day and slightly decreased thereafter. The major free amino acids responsible for this increase were Glu, Leu, Lys and Ala in all samples.<br>2) There were no significant differences among S. S., F. S. S. and M. F. S. S. in the change of ammonia contents.<br>3) The contents of free amino acids and ammonia in the internal part of samples generally tended to be higher than those in the surface of samples.<br>4) HPLC showed that only one peak of peptide was found in all samples and its molecular weights were ca. 800 daltons. No change of HPLC pattern during aging and drying process was observed.<br>5) Amount of free fatty acids in the surface of M. F. S. S. remarkably increased as compared with other samples. This change of M. F. S. S. surface was very rapid in the first 10 days, slowly in 10 days after that and was not observed later. The major free fatty acids responsible for this increase were C16:0 and C18:1. However no significant difference among all samples existed in the constituents of free fatty acids.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 59 (2), 136-145, 1988

    公益社団法人 日本畜産学会

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