Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

Improvement the aroma of reduced fat and salt fermented sausages by 1 Debaromyces hansenii inoculation

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

The inoculation of a Debaryomyces hansenii strain in dry fermented sausages with reduced fat and salt contents was evaluated in terms of chemical, microbial and consumer acceptability. The implantation of the inoculated yeast strain was confirmed by RAPDs of M13 minisatellite. A reduction of 17e20% salt and 10e16% fat content was achieved. These reductions affected the sausage quality by produc...

Lipids of Debaryomyces Hansenii.

Merdinger, Emanuel (Roosevelt University, Chicago, Ill.), and Edward M. Devine, Jr. Lipids of Debaryomyces hansenii. J. Bacteriol. 89:1488-1493. 1965.-The separation of neutral lipids and phospholipids from the lipid extract of Debaryomyces hansenii NRRL Y-1448 was accomplished by using a single column packed with silicic acid. The neutral lipids comprised 67%, and the phospholipids 33%, of the...

Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation

In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...

Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation

range for these products is 4.7-4.9, whereas, pepperoni has a slightly lower pH range of 4.5-4.8 and a lower MPR of 1.6:1 as required by FSIS (FSIS, 1986). The moisture content for these products ranges from 25-39%. All of these products, because of their moisture-toprotein ratios, are considered shelf stable (FSIS, 1986; Ricke and Keeton, 1997). Semidry sausages such as summer sausage, cervela...