INVESTIGADORES
FADDA Silvina Graciela
congresos y reuniones científicas
Título:
BACTERIAL CONTRIBUTION TO PROTEOLYSIS DURING FERMENTATION AND RIPENING OF DRY SAUSAGES
Autor/es:
LOPEZ, C; 1.VIGNOLO G; FADDA S,
Lugar:
JEJU
Reunión:
Congreso; 56th International Congress of Meat Science and Technology; 2010
Institución organizadora:
KOREAN SOCIETY FOR fOOD SCIENCE AND TECHNOLOGY
Resumen:
Argentine has a well established reputation as a high quality beef supplier around the world, as well as
possesses one of the worlds highest levels of beef consumption per capita. Although this well known globally
perception, quality objective measure for processed meat products seldom reach such a high quality standards. To
enhance hygienic and sensory features of fermented meat products, attention on the development of starter cultures
with adequate fermentation characteristics must be provided. Meat proteins degradation that takes place during
ripening of dry fermented sausages leads to an increase in peptides and amino acids concentration as a result of the
proteolytic activities of both endogenous and microbial enzymes. In this regards, lactic acid bacteria are essential
agents mainly through their metabolic activities on carbohydrates and proteins resulting in pH reduction and the
generation of flavour compounds. In this context, this study aims to determine the contribution of Argentinean
sausage microbiota in the generation of typical flavour compounds to standardize quality while preserving product
typicity to be awarded a Protected Designation of Origin (PDO).