The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

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• 作者：Qian Chen^a ; ^b ; Baohua Kong^a ; ^{kongbh63@hotmail.com} ; Qi Han^a ; Xiufang Xia^a ; Li Xu^b
• 关键词：Dry sausage ; Bacterial fermentation ; Lipid hydrolysis ; Lipid oxidation ; Volatile compounds
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：389-396
• 全文大小：384 K
• 卷排序：77

文摘

Bacterial fermentation promoted lipid hydrolysis and inhibited lipid autoxidation. The predominant free fatty acids were palmitic acid, stearic acid and oleic acid. Bacterial fermentation decreased PV and TBARS in Harbin dry sausages. Fermentation with multiple strains reduced undesirable flavour development.