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Meat Sci

Title:		Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loin
Author(s):		Ramos-Moreno L; Ruiz-Castilla FJ; Bravo C; Martinez E; Menendez M; Dios-Palomares R; Ramos J;
Address:		"Department of Microbiology, University of Cordoba, E-14071 Cordoba, Spain. Department of Organic Chemistry, University of Cordoba, E-14071 Cordoba, Spain. Department of Statistics and Operational Research, University of Cordoba, E-14071 Cordoba, Spain. Department of Microbiology, University of Cordoba, E-14071 Cordoba, Spain. Electronic address: mi1raruj@uco.es"
Journal Title:		Meat Sci
Year:		2019
Volume:		20190620
Issue:
Page Number:		107875 -
DOI:		10.1016/j.meatsci.2019.107875
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Debaryomyces hansenii Lr1, previously isolated from naturally fermented cured pork loin ('lomo embuchado'), was used to inoculate Iberian pork loin under four different conditions. In all cases, specifically inoculated D. hansenii yeasts grew on the surface of the product and affected its physico-chemical and sensory characteristics. Inoculated pork loin kept higher water activity and pH and possessed lower sodium content than control samples at the end of the 90?ª+days ripening period. Moreover, inoculation with Lr1 yeast did not change the general profile of fatty acids but modified the levels of volatile and aroma compounds by decreasing aldehydes and increasing esters and alcohol compounds. Principal Component Analysis (PCA) of the different physico-chemical parameters that were determined showed a clear separation between the samples indicating that they were different. A tendency in consumers acceptance to prefer cured pork loin specifically inoculated with the higher amounts of yeasts used in this study was observed"
Keywords:		Adult Animals Female Fermentation Food Handling/*methods Food Microbiology Humans Male Meat Products/*analysis/microbiology Middle Aged Saccharomycetales/*growth & development Smell Spain Swine Taste Volatile Organic Compounds/analysis Debaryomyces hansen;
Notes:		"MedlineRamos-Moreno, Laura Ruiz-Castilla, Francisco J Bravo, Cristina Martinez, Ester Menendez, Macarena Dios-Palomares, Rafaela Ramos, Jose eng England 2019/06/30 Meat Sci. 2019 Nov; 157:107875. doi: 10.1016/j.meatsci.2019.107875. Epub 2019 Jun 20"