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Sui Y, Liu J, Lu J, Gao Y, Badar IH, Li XA, Chen Q, Kong B, Qin L. Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage. Food Chem X 2024; 23:101655. [PMID: 39157655 PMCID: PMC11327478 DOI: 10.1016/j.fochx.2024.101655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 05/26/2024] [Accepted: 07/10/2024] [Indexed: 08/20/2024] Open
Abstract
The effects of separately coinoculating Lactiplantibacillus plantarum S8 (LP) with Staphylococcus carnosus L8 (LP + SC), Pichia kudriavzevii M6 (LP + PK), and S. carnosus L8 and P. kudriavzevii M6 (LP + SC + PK) on the flavor characteristics and biogenic amines (BAs) production in Harbin dry sausages were investigated. The coinoculated sausages exhibited higher free amino acids (FAAs) content than the noninoculated and LP sausages. Moreover, inoculated dry sausages exhibited lower BA contents (174.45, 239.43, 190.24, and 206.7 mg/kg for the LP, LP + SC, LP + PK, and LP + PK + SC sausages, respectively) than the noninoculated sausage (339.73 mg/kg). Meanwhile, the LP + PK and LP + SC + PK sausages had the highest contents of esters (996.70 μg/kg) and alcohols (603.46 μg/kg), respectively. A sensory evaluation demonstrated that the LP + SC + PK sausage had the highest fermented odor and the lowest fatty odor. Pearson correlation analysis revealed that FAAs were correlated with most key volatile compounds and BAs. This study provides new insights into flavor development and BA inhibition in dry sausages through coinoculation.
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Affiliation(s)
- Yumeng Sui
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiasheng Lu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuan Gao
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | | | - Xiang-ao Li
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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Acquaticci L, Angeloni S, Baldassarri C, Sagratini G, Vittori S, Torregiani E, Petrelli R, Caprioli G. A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C. Food Res Int 2024; 187:114398. [PMID: 38763656 DOI: 10.1016/j.foodres.2024.114398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Nowadays, it is important to monitor the freshness of meat during storage to protect consumers' health. Volatile organic compounds (VOCs) are responsible for odour and taste of food, and they give an indication about meat quality and freshness. This study had the aim to seek and select potential new markers of meat spoilage through a semi-quantitative analysis in five types of meat (beef, raw and baked ham, pork sausage and chicken) and then to develop a new quantitative analytical method to detect and quantify potential markers on five types of meat simultaneously. Firstly, a new headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was developed to evaluate the volatile profile of five types of meat, preserved at 4 °C for 5 days. Among the 40 compounds identified, 15 were chosen and selected as potential shelf-life markers on the basis of their presence in most of meat samples or/and for their constant increasing/decreasing trend within the sample. Afterwards, a quantitative HS-SPME-GC-MS analytical method was developed to confirm which VOCs can be considered markers of shelf-life for these meat products, stored at 4 °C for 12 days. Some of the compounds analyzed attracted attention as they can be considered markers of shelf-life for at least 4 types of meat: 1-butanol, 3-methylbutanol, 1-hexanol, 2-nonanone, nonanal, 1-octen-3-ol and linalool. In conclusion, in this study a new quantitative HS-SPME-GC-MS analytical method to quantity 15 VOCs in five types of meat was developed and it was demonstrated that some of the compounds quantified can be considered markers of shelf-life for some of the meat products analyzed.
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Affiliation(s)
- Laura Acquaticci
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Simone Angeloni
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Cecilia Baldassarri
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Sauro Vittori
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Elisabetta Torregiani
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Riccardo Petrelli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
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Zheng SS, Wang CY, Hu YY, Yang L, Xu BC. Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities. Food Res Int 2024; 178:113951. [PMID: 38309873 DOI: 10.1016/j.foodres.2024.113951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 12/20/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
The metabolic activities of microorganisms play a crucial role in the quality development of fermented sausage. This study investigated the effect of inoculation with different combinations of starter cultures (Lactiplantibacillus plantarum YR07, Latilactobacillus sakei L.48, Staphylococcus xylosus S.14, and Mammaliicoccus sciuri S.18) on the quality of sausages. Inoculation with mixed starter cultures promoted protein degradation to generate amino acids and the conversion to volatile compounds, which enhanced the flavor development in fermented sausages. The bacterial community analyses demonstrated that the inoculation of mixed starter cultures could inhibit the growth of spoilage and pathogenic bacteria, thereby reducing the total content of biogenic amines. The correlation analysis between the core bacteria and characteristic volatile compounds revealed that fermented sausages inoculated with Lactobacillus and coagulase negative staphylococci exhibited significant positive correlations with the majority of key characteristic volatile compounds. In four treatments, inoculation with L. plantarum YR07 and M. sciuri S.18 greatly promoted the formation of characteristic volatile compounds (3-hydroxy-2-butanone, hexanal, and 1- octen-3ol). Therefore, the combined inoculation of L. plantarum YR07 and M. sciuri S.18 is promising to enhance fermented sausage's flavor profile and safety.
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Affiliation(s)
- Sha-Sha Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Chun-Yu Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816, China
| | - Ying-Ying Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Liu Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Bao-Cai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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Karwowski MSM, Sayuri Kassuia Y, Turchenski DG, Aust ACCDO, Macedo REFD. Novel immobilization method of Lactiplantibacillus plantarum in grains for dry food products. FOOD SCI TECHNOL INT 2024:10820132231224240. [PMID: 38178778 DOI: 10.1177/10820132231224240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2024]
Abstract
This study aimed to assess the potential use of grains (amaranth, millet, and quinoa) as immobilizing matrices on the metabolic activity of Lactiplantibacillus plantarum and evaluate the viability of the probiotic immobilized in millet during simulated oro-gastrointestinal digestion (OGI) and storage. Firstly, different grains, sterilization and immobilization times were assessed. Secondly, Lp. plantarum was immobilized in millet and its viability and metabolic activity were assessed during non-refrigerated long-term storage and OGI. Metabolic activity was higher with 15 min. of grain sterilization and 72 h of immobilization. Lp. plantarum in millet showed the highest count. Millet grains were able to maintain the high population (>7 log CFU/g) and the metabolic activity of Lp. plantarum during up to 150 d of storage and conferred a protective effect on entrapped probiotic cells during OGI. Millet is a promising immobilizing matrix for the addition of probiotics in dry food products.
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Affiliation(s)
- Marilia Silva Malvezzi Karwowski
- Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba, Brazil
| | - Yasmine Sayuri Kassuia
- Undergraduate Program in Biotechnology, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba, Brazil
| | - Daniela Góes Turchenski
- Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba, Brazil
| | - Ana Carolina Camargo de Oliveira Aust
- Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba, Brazil
| | - Renata Ernlund Freitas de Macedo
- Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba, Brazil
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Li P, Bao Z, Wang Y, Su X, Zhou H, Xu B. Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 38069684 DOI: 10.1080/10408398.2023.2286634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2024]
Abstract
Traditional dry cured ham (DCH) is favored by consumers for its distinctive flavor, derived from an array of volatile organic compounds (VOCs). Microbiota play a pivotal role in the formation of VOCs. To fully comprehend the pathway by which the microbiota enhance the flavor quality of DCH, it is imperative to elucidate the flavor profile of DCH, the structural and metabolic activities of the microbiota, and the intricate relationship between microbial and VOCs. Thus far, the impact of microbiota on the flavor profile of DCH has not been comprehensively discussed or reviewed, and the succession of bacteria, especially at distinct phases of processing, has not been adequately summarized. This article aims to encapsulate the considerable potential of ferments in shaping the flavor characteristics of DCH, while elucidating the underlying mechanisms through which VOCs are generated in hams via microbial metabolism. Throughout the various stages of DCH processing, the composition of microbiota undergoes dynamic changes. Furthermore, they directly participate in the formation of VOCs in DCH through the catabolism of amino acids, metabolism of fatty acids, and the breakdown of carbohydrates. Several microorganisms, including Lactobacillus, Penicillium, Debaryomyces, Pediococcus, and Staphylococcus, exhibit considerable potential as fermenters in ham production.
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Affiliation(s)
- Ping Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| | - Zhijie Bao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| | - Yang Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| | - Xinlian Su
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
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Yılmaz Oral ZF, Kaban G. The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk. Foods 2023; 12:3876. [PMID: 37893769 PMCID: PMC10606622 DOI: 10.3390/foods12203876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/19/2023] [Accepted: 10/20/2023] [Indexed: 10/29/2023] Open
Abstract
This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage. Three independent batches of sausages were prepared: control: 1% white garlic (WG): WG-1%; BG-1%: 1% BG; BG-2%: 2% BG; and BG-3%: 3% BG. After stuffing, the sausages were subjected to fermentation, heat treatment (internal temperature of 64 °C), and drying, respectively. After production, the final products were analyzed for volatile compounds. A solid-phase microextraction technique was used for the extraction of volatile compounds, and identification was carried out by a gas chromatograph/mass spectrometer. A total of 47 volatile compounds, including sulfur compounds, alcohols, esters, ketones, aliphatic hydrocarbons, acids, aromatic hydrocarbons, aldehydes, and terpenes, were identified from the sausages. The use of BG in HTS had no significant effect on aliphatic hydrocarbons, acids, ketones, aromatic hydrocarbons, and esters. BG increased the abundances of 2-propen-1-ol, allyl methyl sulfide, methyl 2-propenyl-disulfide, sabinene, β-pinene, and β-phellandrene regardless of the increase in the addition rate. BG-3% increased the level of hexanal. According to the PCA results, BG-containing groups showed positive correlation with esters, sulfur compounds, aldehydes, aromatic hydrocarbons, and alcohols, but these chemical groups were more closely correlated with BG-3%. In addition, diallyl disulfide, which is one of the main factors that causes the pungent and spicy smell of garlic, showed a close correlation with WG-1%.
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Affiliation(s)
- Zeynep Feyza Yılmaz Oral
- Department of Food Technology, Vocational College of Technical Sciences, Atatürk University, Erzurum 25240, Türkiye
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye;
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Leite A, Vasconcelos L, Ferreira I, Domínguez R, Pateiro M, Rodrigues S, Pereira E, Campagnol PCB, Pérez-Alvarez JA, Lorenzo JM, Teixeira A. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"? Foods 2023; 12:2499. [PMID: 37444237 DOI: 10.3390/foods12132499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 06/26/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and "cachaço". A total of 40 Bísaro breed animals were allocated to four treatments, along with a control group (T1-control, T2-crude olive cake, T3-centrifugation two phases, T4-exhausted, and T5-exhausted with 1% of olive). Various extraction methods (centrifugation, pressing, and exhaustion) were employed for the olive cake used. Furthermore, the extracted olive cake was supplemented with 1% olive oil. Eighty compounds were identified and grouped into eight chemical classes: hydrocarbons, aldehydes, esters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the major groups of compounds, representing 57.06-66.07% and 68.67-75.61% for the loin and "cachaço", respectively. There were no significant differences between treatments for any of the volatile compounds identified. The major aldehydes were hexanal, heptanal, pentanal, and propanal. These compounds were significantly higher (p < 0.001) in "cachaço". This significant difference between the two types of dry-cured products was directly related to the amount of total fat content. The major alcohols were 2.3-butanediol, 1-octen-3-ol, 1-butanol, 3-methyl, 1-hexanol, benzyl-alcohol, and glycidol. Except for compounds 2,3-butanediol and benzyl-alcohol, the majority in this group were significantly different in terms of the type of dry-cured product. As for the sensory evaluation, for both dry-cured products, the trained tasters did not detect significant differences between the different treatments. The results showed that the olive cake obtained by different methods of oil extraction did not negatively affect the sensory and volatile components of the processed meat products; thus, they maintained their appeal to the consumer.
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Affiliation(s)
- Ana Leite
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Lia Vasconcelos
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Iasmin Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Sandra Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Etelvina Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paulo C B Campagnol
- Departamento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - José Angel Pérez-Alvarez
- Departamento de Tecnologia Agro-Alimentar, Escuela Superior Politécnica de Orihuela, Universidad Miguel Hernández, 03312 Alicante, Spain
| | - José M Lorenzo
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Li Y, Luo X, Long F, Wu Y, Zhong K, Bu Q, Huang Y, Gao H. Quality improvement of fermented chili pepper by inoculation of Pediococcus ethanolidurans M1117: Insight into relevance of bacterial community succession and metabolic profile. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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Camprini L, Pellegrini M, Comi G, Iacumin L. Effects of anaerobic and respiratory adaptation of Lacticaseibacillus casei N87 on fermented sausages production. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1044357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
Abstract
Lacticaseibacillus casei N87 was used as starter culture for the production of fermented sausages. The strain was cultivated in anaerobic (A) and respiratory (growth in presence of oxygen and supplementation with haeme and menaquinone in the growth medium; R) conditions. Control without the starter culture inoculation and with the addition of 150 mg/kg of nitrate was also included. The effect on physico-chemical parameters (pH, Aw, weight loss, and color), microbial population, volatilome, proteolysis as well as the survival of the strain was evaluated during 90 days of ripening. Q-PCR and DGGE-PCR analyses demonstrated the ability of the strain used in this study to adapt to this environment and carry out the sausage's fermentation process. The inoculation of the strain did not have any effect on the Aw values, which decreased similarly in the different samples whereas the pH was lower in A samples (5.2) and the weight loss in R samples (2.5% less than the others). The color parameters of the samples inoculated with the starter cultures were comparable to those of the control added with nitrate. The concentration of aldehydes that usually are identified as marker of oxidation processes was similar in the samples inoculated with the starter cultures adapted under respiratory conditions and in the control. On the contrary, a higher level was detected in the samples inoculated with the starter cultivated under anaerobic conditions. The proteolysis that occurred during the ripening indicates the differentiation of the A samples from the others. Nonetheless, the volatile profiles of the inoculated fermented sausages were similar. The study demonstrated that aerobic adaptation of Lcb. casei N87 starter culture gave similar color parameters and amounts of aldehydes in sausages fermentations without nitrate compared to conventional fermentations with nitrate.
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Millet Grains as an Immobilizing Matrix for Probiotics in Dry Fermented Sausage. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03003-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage. Foods 2023; 12:foods12020336. [PMID: 36673428 PMCID: PMC9858581 DOI: 10.3390/foods12020336] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/12/2023] Open
Abstract
Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. B. animalis had high tolerance to NaCl and nitrite, and B. animalis A12 had protease and lipase activities. The pH value of sausage fermented with B. animalis A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that B. animalis A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage.
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Li Y, Cao Z, Yu Z, Zhu Y, Zhao K. Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Jeong CH, Lee SH, Yoon Y, Choi HY, Kim HY. Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods 2022; 12:foods12010137. [PMID: 36613352 PMCID: PMC9818867 DOI: 10.3390/foods12010137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages.
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Affiliation(s)
- Chang-Hwan Jeong
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, Republic of Korea
| | - Sol-Hee Lee
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, Republic of Korea
| | - Yohan Yoon
- Department of Food and Nutrient, Sookmyung Women’s University, Seoul 04310, Republic of Korea
| | - Hyung-Youn Choi
- Food Standard Research Center, Food Industry Research Division, Korea Food Research Institute, Wanju-Gun 55365, Republic of Korea
- Correspondence: (H.-Y.C.); (H.-Y.K.); Tel.: +82-63-219-9274 (H.-Y.C.); +82-41-330-1241 (H.-Y.K.); Fax: +82-63-219-9333 (H.-Y.C.); +82-41-330-1249 (H.-Y.K.)
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, Republic of Korea
- Correspondence: (H.-Y.C.); (H.-Y.K.); Tel.: +82-63-219-9274 (H.-Y.C.); +82-41-330-1241 (H.-Y.K.); Fax: +82-63-219-9333 (H.-Y.C.); +82-41-330-1249 (H.-Y.K.)
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14
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Hu Y, Tian Y, Zhu J, Wen R, Chen Q, Kong B. Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China. Food Microbiol 2022; 106:104059. [DOI: 10.1016/j.fm.2022.104059] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 12/19/2022]
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15
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Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115559] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at improving the nutritional value of fermented meat products. These types of meat products are valued by modern consumers due to their nutritional value resulting, among others, from the method of production. One of the major focuses of the current innovations includes the incorporation of bioactive compounds from plant-based food, in relation to the replacement of additives that may raise concerns among consumers (mainly nitrate and nitrite) as well as the modification of processing conditions in order to increase the content of bioactive compounds. Many efforts have been focused on reducing or eliminating the presence of additives, such as curing agents (nitrite or nitrate) in accordance with the idea of “clean label”. The enrichment of fermented meat products in compounds from the plant kingdom can also be framed in the overall strategies of functional meat products design, so that the meat products may be used as the vehicle to deliver bioactive compounds that may exert benefits to the consumer.
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16
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Kaban G, Sallan S, Çinar Topçu K, Sayın Börekçi B, Kaya M. Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Güzin Kaban
- Department of Food Engineering Faculty of Agriculture Atatürk University 25240 Erzurum Turkey
| | - Selen Sallan
- Department of Food Processing Bandırma Vocational School Bandırma Onyedi Eylul University 10200 Bandirma Balıkesir Turkey
| | - Kübra Çinar Topçu
- Department of Food Processing Aydıntepe Vocational School Bayburt University 69500 Bayburt Turkey
| | - Bilge Sayın Börekçi
- Department of Food Engineering Faculty of Engineering Ardahan University 75000 Ardahan Turkey
| | - Mükerrem Kaya
- Department of Food Engineering Faculty of Agriculture Atatürk University 25240 Erzurum Turkey
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17
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Cold plasmas combined with Ar-based MAP for meatball products: Influence on microbiological shelflife and quality attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Sallan S, Kaban G, Kaya M. The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112540] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute. Foods 2021; 11:foods11010052. [PMID: 35010178 PMCID: PMC8750815 DOI: 10.3390/foods11010052] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue as meat replacer was further developed with different formulations in fabricating sausage analogues. The effect of water content (35%, 70% and 100%), three types of edible mushroom (Lentinus edodes, Pleurotus ostreatus, Coprinus comatus and a mixture of equal proportions) and their amounts (from 15% to 100%) on the physicochemical and structural profiles were studied. The results showed that the extruded mushroom-based meat analogue prepared from Coprinus comatus (15% addition) and SPI with a water content of 35% exhibited close textural profiles to real beef. Furthermore, a texture profile analysis (TPA) combined with a principal component analysis (PCA) was conducted to compare and assess the textural traits of the sausage analogues with similar commercial products. The characterization and comparison of the flavor profile of post-processing mushroom-based meat sausage analogues (MMSA) were performed using headspace-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). A total of 64 volatile compounds were identified, and the content in dried-processing treatment was significantly higher than for steamed-processing, which indicated that the natural fermentation process contributed to the increase in aroma substances in the non-animal sourced sausage. This study developed a feasible method to fabricate a meat replacement and to create high added-value products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and flavor profiles.
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20
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Wang M, Wang C, Yang C, Peng L, Xie Q, Zheng R, Dai Y, Liu S, Peng X. Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food. Food Res Int 2021; 150:110745. [PMID: 34865763 DOI: 10.1016/j.foodres.2021.110745] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 09/30/2021] [Accepted: 10/07/2021] [Indexed: 10/20/2022]
Abstract
Fermented meat rice (FMR) is a traditional Chinese fermented food with special flavor and abundant microorganisms. Lactobacillus and Staphylococcus species have been found to be excellent strains in FMR during fermentation. However, their roles in FMR flavor formation remain yet to be elucidated. Here, we investigated the correlation between physicochemical properties and volatile flavor components, as well as the microbial community during FMR fermentation. First, we determined pH, total titratable acids (TTA), proteins, total lipids, organic acids, free amino acids (FAAs), and volatile flavor compounds (VFCs). With increasing fermentation time, inoculation with Lactobacillus plantarum C7+ Staphylococcus warneri S6 (LP + SW) accelerated the decrease in pH, increased TTA, and reduced protein and total lipid content of FMR. In addition, LP + SW inoculation resulted in significantly (P < 0.05) higher contents of β-eudesmol, nerolidol, ethyl caproate, citronellal, lactic acid, and most FAAs (aspartic acid, glutamic acid, alanine, and lysine) in FMR compared to natural fermentation. Second, inoculated fermentation promoted the growth of Lactobacillus plantarum and/or Staphylococcus warneri and inhibited the growth of some potentially pathogenic microorganisms such as Acinetobacter and Enhydrobacter. Lactobacillus and Staphylococcus were found to be highly correlated with the physicochemical properties and VFCs (P < 0.05) of FMR as indicated by redundancy analysis (RDA) and partial least squares (PLS, VIP > 1.0) analysis. Finally, Spearman's correlation (| r | ≥ 0.7, P < 0.05) analysis of SPSS was visualized by the Cytoscape software. The findings suggest that inoculation with L. plantarum C7 and/or S. warneri S6 can significantly improve the flavor quality of FMR.
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Affiliation(s)
- Man Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Chengming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
| | - Chen Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Luqiu Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Qihui Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Runmin Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Yiyi Dai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Xitian Peng
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan 430070, China
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21
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Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets. Foods 2021; 10:foods10122914. [PMID: 34945465 PMCID: PMC8700424 DOI: 10.3390/foods10122914] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/17/2021] [Accepted: 11/22/2021] [Indexed: 02/08/2023] Open
Abstract
The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.
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22
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Yuan X, Zhu X, Sun R, Jiang W, Zhang D, Liu H, Sun B. Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus. Food Chem 2021; 373:131537. [PMID: 34776312 DOI: 10.1016/j.foodchem.2021.131537] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 10/18/2021] [Accepted: 11/04/2021] [Indexed: 01/03/2023]
Abstract
Plant-based meat substitutes are emerging as healthy, balanced, and sustainable non-animal alternatives to alleviate stress from the increased demand for meat products. In this study, fibrous-like extrudates acting as meat substitutes were manufactured from soybean protein and Coprinus comatus by thermos-extrusion and fermentation processing improved the meat-like physicochemical and textural properties, taste, and flavor of products. The fermentation period was greatly shortened than animal meat-based fermented sausage. For comparison reasons, the aroma profiles of meat substitute fermented sausages (MS-FS), fermented sausages without curing (MS-NCFS) and natural fermented sausages (MS-NFS) were systemically analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 156 volatile compounds were identified, and the curing and fermenting process contributed to the increased contents of volatile compounds greatly. Moreover, the MS-FS without curing evaded undesired off-flavors like grass and bean flavor from 1-octen-3-ol. Sensory evaluation was also showed higher scores for MS-FS than other processing.
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Affiliation(s)
- Xinyue Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Xuecheng Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Ruohao Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Wei Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Dianwei Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Huilin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
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23
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Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose. Foods 2021; 10:foods10112676. [PMID: 34828957 PMCID: PMC8623117 DOI: 10.3390/foods10112676] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/24/2021] [Accepted: 10/28/2021] [Indexed: 11/29/2022] Open
Abstract
To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers.
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24
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Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages. Molecules 2021; 26:molecules26216454. [PMID: 34770862 PMCID: PMC8587199 DOI: 10.3390/molecules26216454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/22/2021] [Accepted: 10/24/2021] [Indexed: 11/17/2022] Open
Abstract
Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiological and sensory characteristic (QDA method) and volatile compound (gas chromatography coupled with mass spectrometry: GC–MS) were evaluated. The number of LOCK900 cells during 12 weeks of storage remained above 6 log CFU g−1, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a positive effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by positive sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages.
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25
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Effects of autochthonous strains on volatile compounds and technological properties of heat-treated sucuk. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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26
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Oliveira Gomes B, Mesquita Oliveira C, Marins AR, Gomes RG, Feihrmann AC. Application of microencapsulated probiotic
Bifidobacterium animalis
ssp.
lactis BB‐12
in Italian salami. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15841] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | | | - Andresa Carla Feihrmann
- Program in Food Engineering State University of Maringa Parana Brazil
- Program in Food Science State University of Maringa Parana Brazil
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27
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Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation. Foods 2021; 10:foods10061297. [PMID: 34200108 PMCID: PMC8230215 DOI: 10.3390/foods10061297] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/31/2021] [Accepted: 06/02/2021] [Indexed: 12/20/2022] Open
Abstract
Growing interest in the development of innovative functional products as ideal carriers for synbiotics, e.g., nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the daily intake of probiotics and prebiotics, which are needed to maintain a healthy gut microbiota and overall well-being, is undeniable and inevitable. This review focuses on the modern approaches that are currently being developed to modulate the gut microbiota, with an emphasis on the health benefits mediated by co-encapsulated synbiotics and immobilized probiotics. The impact of processing, storage, and simulated gastrointestinal conditions on the viability and bioactivity of probiotics together with prebiotics such as omega-3 polyunsaturated fatty acids, phytochemicals, and dietary fibers using various delivery systems are considered. Despite the proven biological properties of synbiotics, research in this area needs to be focused on the proper selection of probiotic strains, their prebiotic counterparts, and delivery systems to avoid suppression of their synergistic or complementary effect on human health. Future directions should lead to the development of functional food products containing stable synbiotics tailored for different age groups or specifically designed to fulfill the needs of adjuvant therapy.
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28
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Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions. Food Res Int 2021; 139:109943. [DOI: 10.1016/j.foodres.2020.109943] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 11/08/2020] [Accepted: 11/27/2020] [Indexed: 12/30/2022]
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29
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Xiao Y, Liu Y, Chen C, Xie T, Li P. Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages. Food Res Int 2020; 135:109247. [PMID: 32527474 DOI: 10.1016/j.foodres.2020.109247] [Citation(s) in RCA: 103] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 04/13/2020] [Accepted: 04/13/2020] [Indexed: 11/17/2022]
Abstract
The use of starter cultures helps to improve the quality and safety of traditional meat products. In this study, the effects of Lactobacillus plantarum R2 and Staphylococcus xylosus A2 inoculation on microbial community, lipolysis, proteolysis, and volatile compounds in Chinese dry fermented sausages were investigated. Culture-dependent and culture-independent high-throughput sequencing) methods were employed to evaluate the bacterial communities. Results showed that the total contents of free fatty acids (FFAs) and free amino acids (FAAs) were increased by inoculating the starter cultures, especially a mixed culture. A significant decrease in pH and water activity was observed in the inoculated sausages (p < 0.05). Moreover, the inoculation treatment enhanced the competitiveness of dominant bacteria and inhibited the growth of unwanted bacteria. This was beneficial to promote the release of FFAs and FAAs and to prevent the formation of off-flavours and rancidity. Thus, the flavour development in the inoculated dry fermented sausages was attributed to the improvements in microbiological quality.
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Affiliation(s)
- Yaqing Xiao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui Province, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Yingnan Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Conggui Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui Province, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Tingting Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China; Three Squirrel Co., LTD, Wuhu 241000, Anhui Province, China
| | - Peijun Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui Province, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China.
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30
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Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Crit Rev Food Sci Nutr 2020; 61:1000-1012. [PMID: 32292041 DOI: 10.1080/10408398.2020.1750342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed.
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Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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31
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Kaban G, Kızılkaya P, Börekçi BS, Hazar FY, Kabil E, Kaya M. Microbiological properties and volatile compounds of salted-dried goose. Poult Sci 2020; 99:2293-2299. [PMID: 32241515 PMCID: PMC7587752 DOI: 10.1016/j.psj.2019.11.057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 11/14/2019] [Accepted: 11/27/2019] [Indexed: 12/15/2022] Open
Abstract
Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and volatile compounds. Lactic acid bacteria and Micrococcus-Staphylococcus bacteria constituted a significant part of microbiota in both leg and breast samples. The Enterobacteriaceae count was below the detectable level (<2 log cfu g-1) in 60% of the leg samples and in 47% of the breast samples. The yeast-mold count was less than 5 log cfu g-1 in 80% of both leg and breast samples. Many volatile compounds belonging to different chemical groups, including aldehydes, aliphatic and aromatic hydrocarbons, esters, alcohols, terpenes, ketones, sulfur compounds, and furans, were identified from samples. The breast samples showed a higher mean amount of hexanal than the leg samples. No significant difference was found between the breast and leg samples in terms of ketones and sulfur compounds. It was also determined that a considerable part of volatile compounds is formed by lipid oxidation.
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Affiliation(s)
- G Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
| | - P Kızılkaya
- Department of Food Technology, Ardahan Vocational School of Technical Sciences, Ardahan University, Ardahan 75002, Turkey
| | - B Sayın Börekçi
- Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan 75002, Turkey
| | - F Y Hazar
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu 37150, Turkey
| | - E Kabil
- Department of Food Processing, Armutlu Vocational School, Yalova University, Yalova 77500, Turkey
| | - M Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.
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Shi J, Nian Y, Da D, Xu X, Zhou G, Zhao D, Li C. Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109182] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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33
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Zhao X, Shan S, Li J, Cao L, Lv J, Tan M. Assessment of potential toxicity of foodborne fluorescent nanoparticles from roasted pork. Nanotoxicology 2019; 13:1310-1323. [DOI: 10.1080/17435390.2019.1652943] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Xue Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Shihui Shan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Jiaqi Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Lin Cao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Jing Lv
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
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Domínguez R, Purriños L, Pérez-Santaescolástica C, Pateiro M, Barba FJ, Tomasevic I, Campagnol PCB, Lorenzo JM. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01491-x] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Öz E, Kabil E, Kaban G, Kaya M. Effect of autochthonous Pediococcus acidilactici
on volatile profile and some properties of heat-treated sucuk. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13752] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emel Öz
- Faculty of Agriculture, Food Engineering Division; Atatürk University; Erzurum Turkey
| | - Emre Kabil
- Armutlu Vocational School, Food Processing Division; Yalova University; Yalova Turkey
| | - Güzin Kaban
- Faculty of Agriculture, Food Engineering Division; Atatürk University; Erzurum Turkey
| | - Mükerrem Kaya
- Faculty of Agriculture, Food Engineering Division; Atatürk University; Erzurum Turkey
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Min M, Bunt CR, Mason SL, Hussain MA. Non-dairy probiotic food products: An emerging group of functional foods. Crit Rev Food Sci Nutr 2018; 59:2626-2641. [DOI: 10.1080/10408398.2018.1462760] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Min Min
- The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - Craig R. Bunt
- The Department of Agriculture Sciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - Susan L. Mason
- The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - Malik A. Hussain
- The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand
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37
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Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening. Food Chem 2016; 201:334-8. [DOI: 10.1016/j.foodchem.2016.01.084] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 12/17/2015] [Accepted: 01/19/2016] [Indexed: 01/14/2023]
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38
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Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage. ASIAN PACIFIC JOURNAL OF TROPICAL DISEASE 2016. [DOI: 10.1016/s2222-1808(15)61055-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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39
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De Prisco A, Mauriello G. Probiotication of foods: A focus on microencapsulation tool. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.11.009] [Citation(s) in RCA: 125] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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40
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Zhao N, Zhang C, Yang Q, Yang B, Lu W, Li D, Liu X, Tian F, Zhang H, Chen W. Multiple roles of lactic acid bacteria microflora in the formation of marker flavour compounds in traditional chinese paocai. RSC Adv 2016. [DOI: 10.1039/c6ra12474g] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Traditional paocai brine (PB), which is continuously propagated by back-slopping and contains multiple species of lactic acid bacteria (LAB), is critical for the flavour of paocai.
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