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Effect of selected yeast strains on the sensory properties of dry fermented sausages

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Abstract

This study examines the role of yeasts in the sensorial characteristics of dry fermented sausages. A total of 172 yeast strains were isolated from commercially obtained dry fermented sausages and their enzymatic activities studied. Those most active against meat proteins and pork fat were selected. Experimental sausages were manufactured and the yeasts inoculated onto the surface or into the mince. Control batches were manufactured similarly, but without inoculation. After ripening, the composition of the protein and lipid fractions were studied. The sensory properties of the products were evaluated by trained judges. Despite the enzymatic activity of the yeasts, the organoleptic characteristics of the sausages—irrespective of inoculation site—did not differ significantly from those of the controls. The influence of yeasts on the ripening of dry fermented sausages is, therefore, doubtful.

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Acknowledgements

This work was supported by the Project FEDER 2FD97–1030. Thanks are expressed to Dr. C. Pin for the statistical analysis and to “El Acueducto S.A.” for providing its collaboration in the sausage manufacture.

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Authors and Affiliations

  1. Departamento de Higiene y Tecnología de los Alimentos, Facultad Veterinaria, Universidad Complutense, 28040, Madrid, Spain

    M. Dolores Selgas, Jesús Ros & M. Luisa García

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  1. M. Dolores Selgas
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  2. Jesús Ros
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  3. M. Luisa García
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Correspondence to M. Luisa García.

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Selgas, M.D., Ros, J. & García, M.L. Effect of selected yeast strains on the sensory properties of dry fermented sausages. Eur Food Res Technol 217, 475–480 (2003). https://doi.org/10.1007/s00217-003-0778-0

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  • DOI: https://doi.org/10.1007/s00217-003-0778-0

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