カビ発酵サラミソーセージの熟成風味生成に及ぼす糸状菌と脂肪含量の影響およびその抗酸化性

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タイトル別名
  • Effect of Penicillium miczynskii and Fat Content on Production of Cured Meat Flavors and Fat Oxidation in Mold-Fermented Salami Sausage
  • カビ ハッコウ サラミ ソーセージ ノ ジュクセイ フウミ セイセイ ニ オヨ

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説明

Fermented salami sausage (FS-1), mold-fermented salami sausage (FS-2) and FS-2 increased fat content (FS-3) or added with the effective component extracted from the mycelium of Penicillium miczynskii (FS-4) were prepared to study the changes in flavor and flavor related compounds during aging and drying process. The increase of free fatty acid and the production of cured meat flavors characteristic in mold-fermented salami sausage were noticeable on the surface of FS-2 and FS-3 and whole FS-4. It was suggested that this phenomenon of FS-4 was due to the action of the effective component of P. miczynskii. On the other hand, the increase of fat content in raw material showed no changes in the strength of cured meat flavor. All salami sausages had no significant difference in changes of ATP related compounds and organic acids. POV increased rapidly on the surface of FS-1.<br>To the contrary, it was restricted in all of FS-2, FS-3 and FS-4. From the results which were examined with lard emulsion, the restrictive action of fat oxidation was recognized in the culture solution, not in the effective component of P. miczynskii.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 60 (5), 434-441, 1989

    公益社団法人 日本畜産学会

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