1
|
Zeraat Pisheh F, Falah F, Sanaei F, Vasiee A, Zanganeh H, Tabatabaee Yazdi F, Ibrahim SA. The Effect of Plasma-Activated Water Combined with Rosemary Extract ( Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage. Foods 2023; 12:4022. [PMID: 37959142 PMCID: PMC10649294 DOI: 10.3390/foods12214022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/13/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period.
Collapse
Affiliation(s)
- Fatemeh Zeraat Pisheh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Fereshteh Falah
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Sanaei
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Alireza Vasiee
- Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157356, Iran;
| | - Hossein Zanganeh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, E. Market Street, 1601, Greensboro, NC 24711, USA
| |
Collapse
|
2
|
Tian J, Yang X, Zhang K, Zhao Y, Cheng F, Jin Y. Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages. Front Nutr 2023; 9:1058109. [PMID: 36698479 PMCID: PMC9868738 DOI: 10.3389/fnut.2022.1058109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 12/19/2022] [Indexed: 01/11/2023] Open
Abstract
In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, with potent antibacterial activity, acid, salt, and nitrite tolerance, were selected for this study. Lactic acid bacteria (LAB) (Lactobacillus helveticus ZF22 and TR1-1-3) were inoculated into fermented sausages at 107 CFU/g and their volatiles were studied during fermentation and storage. Clustering heat map and principal component analysis (PCA) were used to identify differentiating flavor components in uninoculated and inoculated sausages. The results showed that 72 volatile flavor substances were identified during the fermentation of the fermented sausages and that inoculation with Lactobacillus helveticus ZF22 and TR1-1-3 increased the proportion of acids, ketones and alkanes. Moreover, the clustering heat map demonstrated that esters such as ethyl isobutyrate, ethyl acetate, and ethyl valerate were more abundant in TR1-1-3 and ZF22 than ZR. The PCA analysis showed that the volatile compounds of the three fermented sausages were distributed in separate quadrants, suggesting that the volatile compound compositions of the three fermented sausages differed significantly. Our findings suggest that inoculating fermented sausages with Lactobacillus helveticus TR1-1-3 and ZF22 can improve flavor by enhancing the type and amount of flavor compounds.
Collapse
Affiliation(s)
- Jianjun Tian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China,*Correspondence: Jianjun Tian,
| | - Xueqian Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Kaiping Zhang
- Department of Cooking & Food Processing, Inner Mongolia Business & Trade Vocational College, Hohhot, China
| | - Yanhong Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Feng Cheng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| |
Collapse
|
3
|
Effect of Bacillus subtilis fortified inoculation on the microbial communities in different niches of Daqu. J Biosci Bioeng 2022; 134:407-415. [PMID: 36100517 DOI: 10.1016/j.jbiosc.2022.07.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/23/2022]
Abstract
Daqu is the fermentation starter of Baijiu, which is one of the six most renowned distilled spirits. Studies have found that Bacillus is one of the dominant microbial genera in Daqu, and Bacillus subtilis is known to produce amylase, an important enzyme that influences the quality of Daqu. This study aims to explore the influence of B. subtilis inoculation on the microbial community structure in different niches of Daqu. We studied the microbial community structure of the natural inoculated Daqu (i.e., control Daqu) and the fortified Daqu (i.e., B. subtilis-inoculated Daqu) by amplicon sequencing. Our results showed that compared with the control Daqu rind microbial community, the relative abundance of Bacillus, Aspergillus, Thermomyces, and Rasamsonia in the fortified Daqu rind microbial community increased, and the relative abundance of Weissella, Lactobacillus, Leuconostoc, and Pichia decreased. Compared with the control Daqu core microbial community, the relative abundance of Bacillus in the fortified Daqu core microbial community also increased, but the relative abundance of Pseudomonas and Paecilomyces decreased. The effect of B. subtilis inoculation on the rind microbial community of Daqu was more significant. In addition, the bacterial community of Daqu was more susceptible to the effect of the B. subtilis inoculation than was the fungal community of Daqu. The correlation between the bacterial community of Daqu and the fungal community of Daqu increased significantly after the B. subtilis inoculation. These results provide an important theoretical basis for the production of fortified Daqu.
Collapse
|
4
|
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
| |
Collapse
|
5
|
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]
|
6
|
Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo. Processes (Basel) 2021. [DOI: 10.3390/pr9091582] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identified by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P. aurius was the most susceptible, and S. typhimurium and S. marcescens were the most resistant. The strains SB17 and SB3 had similar effects on chorizo, and time exerted a deleterious effect on microbiological quality and pH. The results indicated that the 10 isolates show promising characteristics for the preservation of cooked meat products, with the strain Lb. plantarum (SB17) being the most promising.
Collapse
|
7
|
Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:7100. [PMID: 34281032 PMCID: PMC8296885 DOI: 10.3390/ijerph18137100] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 06/04/2021] [Accepted: 06/28/2021] [Indexed: 01/04/2023]
Abstract
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.
Collapse
Affiliation(s)
- Igor Dias
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- CIEQV-Life Quality Research Centre, Avenida Dr. Mário Soares n 110, 2040-413 Rio Maior, Portugal
- ESAS, UIIPS-Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria Eduarda Potes
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Sara Ricardo-Rodrigues
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Rita Fialho
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Joana Véstia
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria J Fraqueza
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - Margarida Oliveira
- CIEQV-Life Quality Research Centre, Avenida Dr. Mário Soares n 110, 2040-413 Rio Maior, Portugal
- ESAS, UIIPS-Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Miguel Elias
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| |
Collapse
|
8
|
Tian X, Liu H, Wang X, Li C, He L, Zeng X. Using combined optimization and vacuum freeze drying technology to prepare directed vat set starter for “Niuganba,” a fermented beef. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15694] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xueyi Tian
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- College of Liquor and Food Engineering Guizhou University Guiyang PR China
| | - Hanyu Liu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- College of Liquor and Food Engineering Guizhou University Guiyang PR China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- College of Liquor and Food Engineering Guizhou University Guiyang PR China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- School of Chemistry and Chemical Engineering Guizhou University Guiyang PR China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- College of Liquor and Food Engineering Guizhou University Guiyang PR China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province Guizhou University Guiyang PR China
- College of Liquor and Food Engineering Guizhou University Guiyang PR China
| |
Collapse
|
9
|
Huang L, Wang Y, Li R, Wang Q, Dong J, Wang J, Lu S. Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100885] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
10
|
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]
|
11
|
Álvarez M, Rodríguez A, Núñez F, Silva A, Andrade MJ. In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107222] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
12
|
Demirok Soncu E, Özdemir N, Arslan B, Küçükkaya S, Soyer A. Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. Meat Sci 2020; 166:108127. [PMID: 32247159 DOI: 10.1016/j.meatsci.2020.108127] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 03/15/2020] [Accepted: 03/18/2020] [Indexed: 12/27/2022]
Abstract
The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils, and potassium sorbate (PS) against superficial fungal growth was investigated in fermented sausages during 3 months of storage at 4 °C. For control groups, distilled water (DW) and acetic acid (AA) were used. PS, C, CT and CR treatments inhibited fungal growth on casings while they resulted in lower Gram(+) catalase(+) cocci, Enterobacteriaceae, mold and yeast counts in sausages. Lower TBARS values were determined for CT and CR (p < .05). A total of 44 and 64 volatile compounds were identified in sausages and casings, respectively. Sausages coated with C, CT or CR had acceptable sensory attributes at the end of storage; however, DW and AA groups were rejected in the second and third month (p < .05), respectively, due to intense fungal growth which resulted in sensory defects.
Collapse
Affiliation(s)
- E Demirok Soncu
- Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, Ankara, Turkey.
| | - N Özdemir
- Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, Ankara, Turkey; Department of Food Engineering, Faculty of Engineering and Architecture, Bitlis Eren University, Bitlis, Turkey
| | - B Arslan
- Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, Ankara, Turkey; Department of Food Engineering, Faculty of Engineering, Erzincan Binali Yıldırım University, Erzincan, Turkey
| | - S Küçükkaya
- Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, Ankara, Turkey
| | - A Soyer
- Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, Ankara, Turkey
| |
Collapse
|
13
|
Liang R, Huang J, Wu X, Fan J, Xu Y, Wu C, Jin Y, Zhou R. Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5687-5695. [PMID: 31150112 DOI: 10.1002/jsfa.9830] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/25/2019] [Accepted: 05/26/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The quality of soy sauce is strongly affected by microorganisms and raw materials (defatted soybean or whole soybean). The present study investigated the effect of two types of fortified pattern, including inoculation with starters (Tetragenococcus halophilus combined with Zygosaccharomyces rouxii and Candida versatilis), and adding culture medium (saccharified rice flour solution), on the metabolite profiles and microbial community of soy sauce produced from defatted soybean (DP) and whole soybean (HD). Relationships between microbes and volatiles, and their interactions, were shown. RESULTS The dominant metabolites differed in the soy sauce samples except for isoflavones. Alcohols and phenols were higher in DP moromi. Two classes of dominant esters, long-chain fatty acid esters (LFAE) and unsaturated-short-chain fatty acid esters (USFAE), were higher in HD moromi than DP. Weissella, Leuconostoc, and Aspergillus were the dominant microbes. Leuconostoc, and Aspergillus increased, and Weissella decreased in moromi inoculated with starters compared with a control. Similar changes to Leuconostoc were observed in moromi added culture medium. CONCLUSIONS The microbes were responsible for the formation of volatiles. The intergeneric interactions with microbes were affected by fortified pattern. The effect of starters or culture medium on microbial community and metabolites of soy sauce depended on the raw material. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ru Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Jun Huang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Xueming Wu
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Jun Fan
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Yi Xu
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Chongde Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Yao Jin
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
- National Research Center of Solid-State Brewing, Lu Zhou Liao Jiao Co., Ltd, Luzhou, China
- National Engineering Laboratory for Clean Technology of Leather Production, Sichuan University, Chengdu, China
| |
Collapse
|
14
|
Lv J, Yang Z, Xu W, Li S, Liang H, Ji C, Yu C, Zhu B, Lin X. Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation. Int J Food Microbiol 2019; 307:108286. [DOI: 10.1016/j.ijfoodmicro.2019.108286] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 07/25/2019] [Accepted: 07/30/2019] [Indexed: 12/01/2022]
|
15
|
Liang R, Huang J, Wu X, Xu Y, Fan J, Wu C, Jin Y, Zhou R. Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure. Food Res Int 2019; 123:801-808. [DOI: 10.1016/j.foodres.2019.06.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 04/16/2019] [Accepted: 06/03/2019] [Indexed: 01/23/2023]
|
16
|
Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| |
Collapse
|
17
|
Bis-Souza CV, Barba FJ, Lorenzo JM, Penna ALB, Barretto ACS. New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1584816] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- C. V. Bis-Souza
- Department of Food Technology and Engineering, UNESP – São Paulo State University, São José do Rio Preto, SP, Brazil
| | - F. J. Barba
- Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Universitat de València, València, Spain
| | - J. M. Lorenzo
- Department of Chromatographic, Centro Tecnológico de la Carne de Galicia, San Ciprián de Viñas, Ourense, Spain
| | - A. L. B Penna
- Department of Food Technology and Engineering, UNESP – São Paulo State University, São José do Rio Preto, SP, Brazil
| | - A. C. S. Barretto
- Department of Food Technology and Engineering, UNESP – São Paulo State University, São José do Rio Preto, SP, Brazil
| |
Collapse
|
18
|
Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus. Int J Food Microbiol 2019; 292:83-90. [DOI: 10.1016/j.ijfoodmicro.2018.12.008] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 12/08/2018] [Accepted: 12/08/2018] [Indexed: 01/27/2023]
|
19
|
Bao R, Liu S, Ji C, Liang H, Yang S, Yan X, Zhou Y, Lin X, Zhu B. Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3. Front Microbiol 2018; 9:3003. [PMID: 30662432 PMCID: PMC6327836 DOI: 10.3389/fmicb.2018.03003] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Accepted: 11/20/2018] [Indexed: 11/13/2022] Open
Abstract
Chouguiyu, a Chinese traditional fermented fish, is famous for its uniquely strong odor and desirable taste. However, traditional spontaneous fermentation often resulted in contamination and unstable quality of products. In this study, individual or conjunctive inoculation of two indigenous lactic acid bacteria (LAB), Lactococcus lactis M10 and Weissella cibaria M3, was tested for their effect on improving Chouguiyu's quality. It was shown that inoculation would not affect the system's pH, while increased the total bacteria count and lactic acid bacteria amounts. Matrix-assisted laser desorption/ionization time-of-flight mass (MALDI-TOF) analysis results revealed that Lactoc. lactis M10 and W. cibaria M3 could quickly occupy a dominant position in the ecosystem, and Lactoc. lactis M10 played an important role in the control of spoilage bacteria. Volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and biogenic amines results also showed that Lactoc. lactis M10 had a positive effect on improving the product's quality. Co-inoculation of Lactoc. lactis M10 and W. cibaria M3 could promote the formation of flavor according to the E-nose and gas chromatography-mass spectrometer (GC-MS) analyses, especially for the aroma-active and key volatile compounds. PCA plots of E-nose and hierarchical clustering analysis of GC-MS profiles revealed that the co-inoculation sample at the fifth day (LW5) was the most similar to the natural fermentation sample at the seventh day (C7). The overall acceptance of LW5 was also the closest to that of C7 in sensory evaluation. In conclusion, mixed starter culture was shown to have a good effect on improving product quality and enhancing flavor with fermentation time shortened by 29%.
Collapse
Affiliation(s)
- Ruiqi Bao
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Sasa Liu
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Song Yang
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei, China
| | - Xiaoming Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei, China
| | - Yingqin Zhou
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei, China
| | - Xinping Lin
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| |
Collapse
|
20
|
Bintsis T. Lactic acid bacteria as starter cultures: An update in their metabolism and genetics. AIMS Microbiol 2018; 4:665-684. [PMID: 31294241 PMCID: PMC6613329 DOI: 10.3934/microbiol.2018.4.665] [Citation(s) in RCA: 170] [Impact Index Per Article: 28.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Accepted: 11/19/2018] [Indexed: 12/22/2022] Open
Abstract
Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. The general description of the bacteria included in the group is gram-positive, non-sporing, non-respiring cocci or rods. An overview of the genetics of lactococci, Streptococcus thermophilus, lactobacilli, pediococci, leuconostocs, enterococci and oenococciis presented with special reference to their metabolic traits. The three main pathways in which LAB are involved in the manufacture of fermented foods and the development of their flavour, are (a) glycolysis (fermentation of sugars), (b) lipolysis (degradation of fat) and (c) proteolysis (degradation of proteins). Although the major metabolic action is the production of lactic acid from the fermentation of carbohydrates, that is, the acidification of the food, LAB are involved in the production of many beneficial compounds such as organic acids, polyols, exopolysaccharides and antimicrobial compounds, and thus have a great number of applications in the food industry (i.e. starter cultures). With the advances in the genetics, molecular biology, physiology, and biochemistry and the reveal and publication of the complete genome sequence of a great number of LAB, new insights and applications for these bacteria have appeared and a variety of commercial starter, functional, bio-protective and probiotic cultures with desirable properties have marketed.
Collapse
Affiliation(s)
- Thomas Bintsis
- Department of Agricultural Technology, TEI of West Macedonia, 53100 Florina, Greece
| |
Collapse
|
21
|
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
| |
Collapse
|
22
|
Jung JT, Lee JK, Choi YS, Lee JH, Choi JS, Choi YI, Chung YK. Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage. Korean J Food Sci Anim Resour 2018; 38:302-314. [PMID: 29805280 PMCID: PMC5960828 DOI: 10.5851/kosfa.2018.38.2.302] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 02/21/2018] [Accepted: 02/21/2018] [Indexed: 01/13/2023] Open
Abstract
This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid reactive substance values compared to the control (p<0.05). The results indicate that, the addition of dietary fibers in the fermented sausages promotes the growth of lactic bacteria and fermentation, and suggests that development of functional fermented sausages is possible.
Collapse
Affiliation(s)
- Ji-Taek Jung
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Jin-Kyu Lee
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | | | - Ju-Ho Lee
- Hansalimfood Agricul. Corp., Goesan 28041, Korea
| | - Jung-Seok Choi
- Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Yang-Il Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Yoon-Kyung Chung
- Department of Nutrition and Culinary Science, Hankyong National University, Ansung 17579, Korea
| |
Collapse
|
23
|
Shiling L, Xianna H, yanbin Y, Baokun L, Chengjian X, Qingling W. Proteolytic effect of starter culture during ripening of smoked horse sausage. Food Sci Biotechnol 2017; 26:1363-1369. [PMID: 30263671 PMCID: PMC6049795 DOI: 10.1007/s10068-017-0163-6] [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: 10/18/2016] [Revised: 03/31/2017] [Accepted: 06/13/2017] [Indexed: 10/18/2022] Open
Abstract
In this study, we assessed the effect of bacterial and endogenous enzymes on the proteolysis of smoked horse sausage. Commercial starter culture (Staphylococcus xylosus + Lactobacillus sakei) was used in smoked horse sausage. Cathepsin B + L and cathepsin B activities, microbiological growth, pH, and water activity (aw) were measured. Based on PCR-DGGE fingerprint analyses, the starter culture inhibited endogenous bacterial growth. During ripening, the residual activity of cathepsin B + L and cathepsin B was higher in batch C (control) than in batch S (containing starter cultures). The starter and endogenous enzymes promote the degradation of sarcoplasmic and myofibrillar proteins; however, the degradation of these proteins was higher in batch S than in batch C. Therefore, bacterial enzymes played a major role in the degradation of proteins during the ripening of smoked horse sausage.
Collapse
Affiliation(s)
- Lu Shiling
- College of Food Science, Shihezi University, Shihezi, 832003 People’s Republic of China
| | - Han Xianna
- College of Food Science, Shihezi University, Shihezi, 832003 People’s Republic of China
| | - Yang yanbin
- College of Food Science, Shihezi University, Shihezi, 832003 People’s Republic of China
| | - Li Baokun
- College of Food Science, Shihezi University, Shihezi, 832003 People’s Republic of China
| | - Xu Chengjian
- College of Food Science, Shihezi University, Shihezi, 832003 People’s Republic of China
| | - Wang Qingling
- College of Food Science, Shihezi University, Shihezi, 832003 People’s Republic of China
| |
Collapse
|
24
|
Shahbazi Y, Nikousefat Z, Karami N. Occurrence, seasonal variation and risk assessment of exposure to aflatoxin M 1 in Iranian traditional cheeses. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
25
|
Şahin A, Çarkcıoğlu E, Demirhan B, Candoğan K. Chitosan edible coating and oxygen scavenger effects on modified atmosphere packaged sliced sucuk. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13213] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ayça Şahin
- Department of Food Engineering, Faculty of Engineering; Ankara University, Gölbaşı Campus, 06830; Ankara Turkey
| | - Emine Çarkcıoğlu
- Department of Food Engineering, Faculty of Engineering; Ankara University, Gölbaşı Campus, 06830; Ankara Turkey
| | - Burak Demirhan
- Department of Food Analysis, Faculty of Pharmacy; Gazi University, 06330 Etiler; Ankara Turkey
| | - Kezban Candoğan
- Department of Food Engineering, Faculty of Engineering; Ankara University, Gölbaşı Campus, 06830; Ankara Turkey
| |
Collapse
|
26
|
Li P, Lin W, Liu X, Wang X, Gan X, Luo L, Lin WT. Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus , Pediococcus , Wickerhamomyces and Saccharomycopsis. Food Microbiol 2017; 61:83-92. [DOI: 10.1016/j.fm.2016.09.004] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2016] [Revised: 08/01/2016] [Accepted: 09/04/2016] [Indexed: 02/01/2023]
|
27
|
A GC-MS based metabolic profiling of fermented sausage supplemented with pineapple. Food Sci Biotechnol 2016; 25:1657-1664. [PMID: 30263459 DOI: 10.1007/s10068-016-0255-8] [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: 08/04/2016] [Revised: 10/13/2016] [Accepted: 10/20/2016] [Indexed: 10/20/2022] Open
Abstract
A GC-MS based metabolomic study was performed to understand metabolic changes during sausage fermentation and to investigate how the incorporation of pineapple affects the metabolic profiles of fermented sausages. Principal component analysis models showed clear metabolic differences among the fermented sausages according to the fermentation periods and the pineapple addition. Increased amounts of amino acids and organic acids except for citric acid, along with decreased levels of sugars were observed after fermentation. Higher levels of sugars and citric acid in the pineapple supplemented sausages dramatically decreased during the early stage of fermentation. The contents of lactic acid, phosphoric acid, succinic acid, ribonic acid, valine, leucine, isoleucine, glycine, threonine, glutamic acid, glucose, and sucrose were significantly increased in the 2% pineapple addition sausages. GC-MS and PCA analytical methods provide a new approach to understand of the metabolic changes in fermented sausages during fermentation.
Collapse
|
28
|
Van Ba H, Seo HW, Kim JH, Cho SH, Kim YS, Ham JS, Park BY, Kim HW, Kim TB, Seong PN. The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
29
|
Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage. Meat Sci 2016; 121:302-309. [DOI: 10.1016/j.meatsci.2016.06.007] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Revised: 06/07/2016] [Accepted: 06/10/2016] [Indexed: 01/23/2023]
|
30
|
Zhang J, Yang Z, Yang Y, Han L, Yu Q, Cao H, Zhang W. Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0657-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
31
|
Kurt Ş. The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage. Korean J Food Sci Anim Resour 2016; 36:300-8. [PMID: 27433100 PMCID: PMC4942544 DOI: 10.5851/kosfa.2016.36.3.300] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Revised: 10/02/2015] [Accepted: 10/05/2015] [Indexed: 12/26/2022] Open
Abstract
In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.
Collapse
Affiliation(s)
- Şükrü Kurt
- Department of Food Engineering, Faculty of Engineering, University of Adiyaman, TR-02040, Adiyaman Turkey
| |
Collapse
|
32
|
Zeng X, Zhang W, Zhu Q. Effect of starter cultures on the quality ofSuan yu, a Chinese traditional fermented freshwater fish. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13140] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xuefeng Zeng
- School of Liquor and Food Engineering; Guizhou University; Guiyang 550000 Guizhou China
| | - Wei Zhang
- College of Food Science and Engineering; Wuhan Polytechnic University; Wuhan 430023 Hubei China
| | - Qiujin Zhu
- School of Liquor and Food Engineering; Guizhou University; Guiyang 550000 Guizhou China
| |
Collapse
|
33
|
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]
|
34
|
Quality characteristics of fermented sausage prepared with soy sauce. Food Sci Biotechnol 2016; 25:533-539. [PMID: 30263302 DOI: 10.1007/s10068-016-0074-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 11/20/2015] [Accepted: 12/08/2015] [Indexed: 10/22/2022] Open
Abstract
The contributions of soy sauce to the quality characteristics of fermented sausages were investigated. The number of lactic acid bacteria in sausages prepared with soy sauce increased from the first day of fermentation, and the population reached approximately log 7 CFU/g by the 5th day of fermentation. The pH decreased sharply to 5.0-5.1 by the 5th day of fermentation, in accordance with the dramatic increase of titratable acidity. After 36 days of fermentation, the levels of total organic acids and amino acids in soy sauce sausages increased to 3,026.3-3,116.4 mg/100 g and 1,132.2-1,172.8 mg/100 g respectively, and this level was even higher than those of the sausage fermented with a starter culture. 2% soy sauce sausage also showed higher values of hardness, chewiness, and smoke odor than the control. These results suggest that soy sauce has great potential as an alternative starter culture and additive for the quality improvement of fermented sausages.
Collapse
|
35
|
Kargozari M, Emam-Djomeh Z, Gandomi H, Partovi R, Ghasemlou M, Martin IR. Identification of selected Lactobacillus strains isolated from Siahmazgi cheese and study on their behavior after inoculation in fermented-sausage model medium. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
36
|
Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.025] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
37
|
|
38
|
Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13765-015-0052-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|