1996; Coppola et al. lase, protease, and lipase activity, as well as 1997; Kenneally et al. 1998; Mauriello et al. avoidance of possible discoloration phenom- 2004; Casaburi et al. 2007). Once free fatty ena through the production of peroxides acids are released, they are subjected to according to Figure 9.2. Regarding the safety oxidative reactions that give rise mainly to of the product, bacteriocin production is aliphatic hydrocarbons, alcohols, aldehydes, involved in antibiotic resistance, as well as ketones, and esters, with the latter being pro- the absence of amino acid decarboxylase duced in the absence of nitrite in the recipe. activity and transferable genes. Excessive oxidation results in the formation Acidification possesses a key role in fer- of off-flavors such as rancidity
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