1
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Li S, Tang S, Mo R, Li J, Chen L. Effects of NaCl curing and subsequent fermentation with Lactobacillus sakei or Lactobacillus plantarum on protein hydrolysis and oxidation in yak jerky. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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2
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Hwang J, Kim Y, Seo Y, Sung M, Oh J, Yoon Y. Effect of Starter Cultures on Quality of Fermented Sausages. Food Sci Anim Resour 2023; 43:1-9. [PMID: 36789202 PMCID: PMC9890365 DOI: 10.5851/kosfa.2022.e75] [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: 12/16/2022] [Revised: 12/22/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2-pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.
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Affiliation(s)
- Jungeun Hwang
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yujin Kim
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yeongeun Seo
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Miseon Sung
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Jei Oh
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea,Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea,Corresponding author: Yohan
Yoon, Department of Food and Nutrition, Sookmyung Women’s University,
Seoul 04310, Korea, Tel: +82-2-2077-7585, Fax: +82-2-710-9479,
E-mail:
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3
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Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture. Food Res Int 2022; 162:111957. [DOI: 10.1016/j.foodres.2022.111957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 09/12/2022] [Accepted: 09/17/2022] [Indexed: 11/23/2022]
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4
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Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage. Foods 2022; 11:foods11152313. [PMID: 35954079 PMCID: PMC9368260 DOI: 10.3390/foods11152313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/29/2022] [Accepted: 08/01/2022] [Indexed: 11/30/2022] Open
Abstract
The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat used in the production of the product was partially replaced with high oleic sunflower oil in proportions of 12.5%, 20%, and 50% of the total fat content. Proximate analysis, fatty acid profiles, lipid oxidation, and sensory analysis were studied. The replacement of fat with oil showed a significant effect on the evolution of the parameters analyzed during ripening in all cases. The batches with sunflower oil presented higher levels of monounsaturated fatty acids (MUFA) and lower levels of saturated fatty acids (SFA) and a similar amount of polyunsaturated fatty acids (PUFA) to the control products. The replacement of up to 20% of oil showed no significant differences for most of the physicochemical and sensory parameters analyzed at the end of the ripening.
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5
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Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages. Food Res Int 2022; 155:111063. [DOI: 10.1016/j.foodres.2022.111063] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 01/04/2023]
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6
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Xiao-Hui G, Jing W, Ye-Ling Z, Ying Z, Qiu-Jin Z, Ling-Gao L, Dan C, Yan-Pei H, Sha G, Ming-Ming L. Mediated curing strategy: An overview of salt reduction for dry-cured meat products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2029478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Gong Xiao-Hui
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Wan Jing
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang, Guizhou, China
| | - Zhou Ye-Ling
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Zhou Ying
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Zhu Qiu-Jin
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang, Guizhou, China
| | - Liu Ling-Gao
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Chen Dan
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Huang Yan-Pei
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Gu Sha
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Li Ming-Ming
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
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7
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Lin C, Zhang F, Yang Q, Meng J, He L, Deng L, Ye C, Zeng X. Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1957049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Chengxing Lin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Furong Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Qin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Ju Meng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Li Deng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Chun Ye
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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8
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Vidal VAS, Paglarini CS, Lorenzo JM, Munekata PE, Pollonio MAR. Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1949342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Vitor A. S. Vidal
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
- Departament De Nutrició, Ciències De l’Alimentació I Gastronomia, Facultat De Farmàcia I Ciències De l’Alimentació, Universitat De Barcelona, Santa Coloma De Gramenet, Spain
| | - Camila S. Paglarini
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
| | - Jose M. Lorenzo
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultat de Vigo, 32004, Ourense, Spain
| | - Paulo E.S. Munekata
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
| | - Marise A. R. Pollonio
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
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9
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Tejada L, Buendía-Moreno L, Álvarez E, Palma A, Salazar E, Muñoz B, Abellán A. Development of an Iberian Chorizo Salted With a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile. Front Nutr 2021; 8:642726. [PMID: 33763445 PMCID: PMC7982819 DOI: 10.3389/fnut.2021.642726] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Accepted: 02/08/2021] [Indexed: 11/24/2022] Open
Abstract
The present study evaluated the effect of salt reduction using a seawater substitutes, at the nutritional and mineral composition, its physicochemical, biochemical, microbiological, and sensory characteristics of Iberian chorizo, compared with one elaborated with low salt content (KCl) and another with a normal salt content (CTRL). To this end, three batches of chorizo were prepared [Treatment 1: CTRL, 100% NaCl; Treatment 2: KCl, 31% KCl, and Treatment 3: SC (Winbi®), <3% NaCl]. In KCl and SC chorizo lots, values of moisture, salt, and water activity (aw) were significantly lower (P < 0.05) than in the CTRL chorizo. The chorizo with lower salt content presented higher proteolytic activity; with the nutritional declaration “reduced Na content “with Na values 25% lower than the CTRL. In addition, using this combination caused significant effects (P < 0.05) on the mineral composition of chorizo SC, allowing the inclusion of more nutritional and health claims in its labeling under legislation. The partial substitution of NaCl for KCl (31%), caused an increase in the gumminess, chewiness, and hardness of the chorizo. The SC chorizo lost the reddish hue typical of this sausage, although it was the best sensory valued by a panel of consumers. No differences were observed in the microbiological quality of the different batches of chorizo, always fulfilling the legally established microbiological criteria.
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Affiliation(s)
- Luis Tejada
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
| | - Laura Buendía-Moreno
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
| | - Elisa Álvarez
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
| | - Agustín Palma
- Agencia Española de Seguridad Alimentaria y Nutrición, Madrid, Spain
| | - Eva Salazar
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
| | - Beatriz Muñoz
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
| | - Adela Abellán
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
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10
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Chen X, Mi R, Qi B, Xiong S, Li J, Qu C, Qiao X, Chen W, Wang S. Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2020.05.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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11
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Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham. Food Res Int 2020; 140:110001. [PMID: 33648234 DOI: 10.1016/j.foodres.2020.110001] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/07/2020] [Accepted: 12/09/2020] [Indexed: 11/23/2022]
Abstract
The effects of partial NaCl substitution combined with high-temperature ripening on the proteolysis and formation of volatile compounds in dry-cured lamb ham was investigated. Two salt treatments, I (0% KCl + 100% NaCl) and II (25% KCl + 75% NaCl), were considered. Although some studies have analyzed the influences of salt substitution on volatile compounds of dry-cured ham, no studies have evaluated lamb ham produced in China. Intensifying the high-temperature ripening lead to an increase in the formation of flavors generated by the Maillard reaction and Strecker degradation in both treatments, also, had a positive influence on proteolysis index and content of total free amino acids during the ripening stage. The application of 25% KCl did not influence the formation of volatiles during curing stage, however, there were more volatiles came from amino acids degradation in the final products with 25% KCl. Therefore, sodium reduction combined with high-temperature ripening may be an alternative method to manufacture Chinese dry-cured lamb hams.
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12
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Rodríguez-González M, Fonseca S, Centeno JA, Carballo J. Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures. Foods 2020; 9:E1813. [PMID: 33297564 PMCID: PMC7762419 DOI: 10.3390/foods9121813] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/28/2020] [Accepted: 12/01/2020] [Indexed: 11/16/2022] Open
Abstract
In this work, the effect of the use of two autochthonous starter cultures (Lactobacillus sakei LS131 + Staphylococcus equorum SA25 (EQU), or L. sakei LS131 + Staphylococcus saprophyticus SB12 (SAP)) on the physicochemical, microbiological, proteolytic and lipolytic changes taking place during the manufacture of Galician chorizo, a traditional Spanish sausage, was studied. Three different batches (control (CNT), EQU and SAP) were manufactured in triplicate and analysed during the manufacturing process (samples were taken and analysed at 0, 2, 5, 9, 14, 21 and 30 days of ripening) for proximate composition, pH, aw, colour parameters, nitrogen fractions, free amino acids, biogenic amines, fat parameters and free fatty acids. The use of either of these two starter cultures slightly but significantly reduced the pH values during the fermentation and increased the percentage of transformation to nitrosyl-heme pigments as well as the a* and b* values in the final products. The two starters significantly decreased the Enterobacteriaceae counts in the final product, but without this microbial group completely disappearing. Both starter cultures significantly increased the α-amino acidic nitrogen and the total basic volatile nitrogen fractions during manufacturing, also increasing the free amino acid content and reducing the total biogenic amine content by approximately 20%. The SAP starter enhanced the lipolytic processes, increasing the free fatty acid content. Due to their performances, these two starter cultures seem to be suitable for increasing the quality and safety of the Galician chorizo sausage.
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Affiliation(s)
- Miriam Rodríguez-González
- Food Technology Area, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (M.R.-G.); (S.F.); (J.A.C.)
- CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain
| | - Sonia Fonseca
- Food Technology Area, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (M.R.-G.); (S.F.); (J.A.C.)
| | - Juan A. Centeno
- Food Technology Area, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (M.R.-G.); (S.F.); (J.A.C.)
- CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain
| | - Javier Carballo
- Food Technology Area, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (M.R.-G.); (S.F.); (J.A.C.)
- CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain
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13
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Hu Y, Zhang L, Zhang H, Wang Y, Chen Q, Kong B. Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109061] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Kęska P, Stadnik J, Wójciak KM, Neffe‐Skocińska K. Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14252] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Paulina Kęska
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
| | - Joanna Stadnik
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
| | - Karolina Maria Wójciak
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
| | - Katarzyna Neffe‐Skocińska
- Department of Food Gastronomy and Food Hygiene Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences – SGGW Nowoursynowska 159 C 02‐776 Warsaw Poland
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15
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Hongthong N, Chumngoen W, Tan F. Influence of sucrose level and inoculation of
Lactobacillus plantarum
on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage). Anim Sci J 2019; 91:e13312. [PMID: 31729102 DOI: 10.1111/asj.13312] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 04/27/2018] [Accepted: 10/02/2019] [Indexed: 11/28/2022]
Abstract
The aim of this study was to evaluate the influence of sucrose levels (0.3% and 1.2%) and inoculation of Lactobacillus plantarum on the quality of Isan sausage. The results show that the inoculation accelerated the pH reduction in fermentation. The inoculated samples had significantly (p < .05) lower thiobarbituric acid reactive substances and volatile basic nitrogen values. The total microbial counts and lactic acid bacteria (LAB) counts increased rapidly during fermentation and then decreased during storage. The inoculated samples had significantly higher total microflora and LAB counts. The inoculated samples had a higher hardness texture profile as well as more intense flavor and darker color in sensorial evaluation. Less influence on the quality parameters of the samples due to the different sucrose levels was observed. In conclusion, a combination of 0.3% sucrose and inoculation of L. plantarum (7 log cfu/g) is recommended for producing Isan sausages.
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Affiliation(s)
| | - Wanwisa Chumngoen
- Department of Animal Science National Chung Hsing University Taichung Taiwan
- Department of Animal Science Faculty of Agriculture at Kamphaeng Saen Kasetsart University Kamphaeng Saen Campus Kamphaeng Saen Thailand
| | - Fa‐Jui Tan
- Department of Animal Science National Chung Hsing University Taichung Taiwan
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16
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Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108420] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Sidira M, Mitropoulou G, Galanis A, Kanellaki M, Kourkoutas Y. Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393. Foods 2019; 8:foods8060219. [PMID: 31234282 PMCID: PMC6617269 DOI: 10.3390/foods8060219] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 06/13/2019] [Accepted: 06/17/2019] [Indexed: 01/03/2023] Open
Abstract
The aim of the present study was to investigate the effect of sugar content (0, 0.30, and 0.60%) on quality attributes and shelf-life of dry-fermented sausages stored for 66 days containing free or immobilized Lactobacillus casei ATCC 393 on wheat. For comparison, dry-fermented sausages with no starter culture were also produced. Physicochemical characteristics ranged within the levels usually observed in fermented sausages, while a drastic decrease was recorded in numbers of enterobacteria, staphylococci, and pseudomonads during ripening in all cases. Noticeably, sugar addition and the probiotic culture resulted in significant increase of shelf-life, whereas levels of L. casei ATCC 393 after 66 days of ripening persisted above 6 log cfu/g. Sugar addition had a positive effect on sensory attributes; although all products were of high quality, the immobilized cells provided a distinctive characteristic aroma and a fine taste.
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Affiliation(s)
- Marianthi Sidira
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
| | - Gregoria Mitropoulou
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
| | - Alex Galanis
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
| | - Maria Kanellaki
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
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18
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Zhu Y, Wang P, Guo L, Wang J, Han R, Sun J, Yang Q. Effects of partial replacement of sodium nitrite with
Lactobacillus pentosus
inoculation on quality of fermented sausages. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13932] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yinglian Zhu
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Peng Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Liping Guo
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Jun Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Rongwei Han
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Jingxin Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Qingli Yang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
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19
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Zhu L, Yang F, Gao P, Yu D, Yu P, Jiang Q, Xu Y, Xia W. Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14166] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lulu Zhu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
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Effects of dietary leucine and phenylalanine on gastrointestinal development and small intestinal enzyme activities in milk-fed holstein dairy calves. Biosci Rep 2019; 39:BSR20181733. [PMID: 30563927 PMCID: PMC6350069 DOI: 10.1042/bsr20181733] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 12/12/2018] [Accepted: 12/17/2018] [Indexed: 01/24/2023] Open
Abstract
This study was investigated the effects of dietary supplementation of leucine and phenylalanine on the development of the gastrointestinal tract and the intestinal digestive enzyme activity in male Holstein dairy calves. Twenty calves with a body weight of 38 ± 3 kg at 1 day of age were randomly divided into four groups: a control group, a leucine group (1.435 g·l−1), a phenylalanine group (0.725 g·l−1), and a mixed amino acid group (1.435 g·l−1 leucine plus 0.725 g·l−1 phenylalanine). The supplementation of leucine decreased the short-circuit current (Isc) of the rumen and duodenum (P<0.01); phenylalanine did not show any influence on the Isc of rumen and duodenum (P>0.05), and also counteracted the Isc reduction caused by leucine. Leucine increased the trypsin activity at the 20% relative site of the small intestine (P<0.05). There was no difference in the activity of α-amylase and of lactase in the small intestinal chyme among four treatments (P>0.05). The trypsin activity in the anterior segment of the small intestine was higher than other segments, whereas the α-amylase activity in the posterior segment of the small intestine was higher than other segments. Leucine can reduce Isc of the rumen and duodenum, improve the development of the gastrointestinal tract, and enhance trypsin activity; phenylalanine could inhibit the effect of leucine in promoting intestinal development.
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21
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Cao Y, Yang X, Guo L, Zheng C, Wang D, Cai C, Yao J. Regulation of pancreas development and enzymatic gene expression by duodenal infusion of leucine and phenylalanine in dairy goats. Livest Sci 2018. [DOI: 10.1016/j.livsci.2018.03.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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22
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Liu X, Huang Z, Jia S, Zhang J, Li K, Luo Y. The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys nobilis): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism. Food Chem 2018; 255:174-181. [PMID: 29571464 DOI: 10.1016/j.foodchem.2018.02.069] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 02/04/2018] [Accepted: 02/13/2018] [Indexed: 11/25/2022]
Abstract
This study investigated the biochemical changes (proteins degradation, total volatile basic nitrogen, biogenic amines, volatile organic compounds, nucleotides catabolism and related enzymes) of bighead carp samples inoculated with four different bacteria (Shewanella putrefaciens, Aeromonas sobria, Acinetobacter bohemicus, and Pseudomonas helmanticensis) during storage at 4 ± 1 °C. A. sobria exhibited the strongest proteolytic activity. A. sobria, P. helmanticensis, and S. putrefaciens were responsible for putrescine production, whereas S. putrefaciens was the sole producer of cadaverine. Alcohols and S-compounds were mainly released by A. sobria and S. putrefaciens, respectively. The fastest degradation rates of hypoxanthine riboside and hypoxanthine were found in samples inoculated with P. helmanticensis and S. putrefaciens. Inosine nucleosidase was mainly resulted by A. sobria, P. helmanticensis and S. putrefaciens, whereas xanthine oxidase was derived from both fish muscle and secretions of P. helmanticensis and S. putrefaciens.
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Affiliation(s)
- Xiaochang Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhan Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiliang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jingbin Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Kaifeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing 100083, China.
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23
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Karwowska M, Kononiuk A. Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13580] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Anna Kononiuk
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
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24
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Wang P, Hong Y, Ke W, Hu X, Chen F. Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3967-3978. [PMID: 28188647 DOI: 10.1002/jsfa.8259] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 12/05/2016] [Accepted: 02/05/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Heterocyclic aromatic amines (HAAs) are one type of neo-formed contaminants in protein-rich foods during heat processing. Recently, accumulative studies have focused on the formation of HAs in Western foods. However, there is little knowledge about the occurrence of HAAs in traditional Chinese foods. The objective of this study was to determinate the contents of main HAs in traditional marinated meat products by UPLC-MS/MS, and to investigate the effects of animal species and the ingredients (soy sauce, rock candy, and rice wine) on the formation of HAAs in marinated meats. RESULTS Five HAs - 2-amino-3-methylimidazo[4,5-f]-quinolone (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline (MeIQ), 9H-pyrido[3,4-b]indole (Norharman) and l-methyl-9H-pyrido[3,4-b]indole (Harman) - were detected in 12 marinated meats, but 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was only found in three chicken marinates. The animal species and ingredients (soy sauce, rock candy and rice wine) have significant influence on the formation of HAAs in meat marinates. Beef had the highest content of total HAAs compared with pork, mutton and chicken. Meanwhile, soy sauce contributed to the formation of HAAs more greatly than rock candy, soy sauce, and rice wine. CONCLUSION Choice of raw materials and optimisation of ingredients recipe should be become a critical point to control the HAAs formation in marinated meats. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Pan Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yanting Hong
- College of Light-textile Engineering, Liming Vocational University, Quanzhou, China
| | - Weixin Ke
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Roseiro L, Santos C, Gonçalves H, Serrano C, Aleixo C, Partidário A, Lourenço A, Dias MA, da Ponte D. Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing. Food Chem 2017; 228:26-34. [DOI: 10.1016/j.foodchem.2017.01.125] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 01/11/2017] [Accepted: 01/25/2017] [Indexed: 11/26/2022]
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26
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Laranjo M, Gomes A, Agulheiro-Santos AC, Potes ME, Cabrita MJ, Garcia R, Rocha JM, Roseiro LC, Fernandes MJ, Fraqueza MJ, Elias M. Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages. Food Chem 2017; 218:129-136. [DOI: 10.1016/j.foodchem.2016.09.056] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 09/06/2016] [Accepted: 09/08/2016] [Indexed: 11/27/2022]
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27
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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]
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28
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Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.047] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Ikonić P, Jokanović M, Petrović L, Tasić T, Škaljac S, Šojić B, Džinić N, Tomović V, Tomić J, Danilović B, Ikonić B. Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1089280] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | | | | | - Tatjana Tasić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Snežana Škaljac
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Natalija Džinić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Bojana Ikonić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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30
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Laranjo M, Gomes A, Agulheiro-Santos AC, Potes ME, Cabrita MJ, Garcia R, Rocha JM, Roseiro LC, Fernandes MJ, Fernandes MH, Fraqueza MJ, Elias M. Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction. Meat Sci 2016; 116:34-42. [PMID: 26848738 DOI: 10.1016/j.meatsci.2016.01.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2015] [Revised: 12/16/2015] [Accepted: 01/26/2016] [Indexed: 10/22/2022]
Abstract
The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.
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Affiliation(s)
- Marta Laranjo
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Gomes
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), 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
| | - Maria Eduarda Potes
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), 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
| | - Maria João Cabrita
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), 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
| | - Raquel Garcia
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - João Miguel Rocha
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Luísa Cristina Roseiro
- Instituto Nacional de Investigação Agrária e Veterinária, I.P., Campus do IAPMEI (Edifício S), Estrada do Paço do Lumiar, 22, 1649-038 Lisboa, Portugal
| | - Maria José Fernandes
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Maria Helena Fernandes
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Maria João Fraqueza
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Miguel Elias
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), 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.
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31
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Safa H, Gatellier P, Lebert A, Picgirard L, Mirade PS. Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1563-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0055-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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33
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García García AB, Larsen LB, Cambero Rodríguez MI, Cruz Díaz KP, Bertram HC. Proteolysis process in fermented sausage model systems as studied by NMR relaxometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3039-3045. [PMID: 25751613 DOI: 10.1021/acs.jafc.5b00660] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Proton NMR relaxation analyses were performed in sausage model systems (SMS) at different manufacturing times (0, 1, 3, 5, 7, and 9 days) to evaluate changes in water distribution and mobility. Three different water populations were identified, T2b (5-10 ms), T21 (30-70 ms), and T22 (100-300 ms), and the progress of ripening could be followed as a shift toward shorter relaxation times. In addition, the combined effect of adding commercial proteases (Pronase E and aspartyl proteinase) on protein breakdown and structural integrity of sausage models (SMS+P) was investigated, resulting in the formation of a more fluid and less organized meat matrix that led to changes in water populations T2b2 and T22 compared with SMS. A very different protein degradation pattern between SMS and SMS+P was observed by means of SDS-PAGE and fluorescamine assay, supporting that some degree of protein aggregation is needed for the presence of the T22 population in fermented sausages.
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Affiliation(s)
- Ana Belén García García
- †Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Lotte Bach Larsen
- §Department of Food Science, Aarhus University, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Årslev, Denmark
| | - María Isabel Cambero Rodríguez
- †Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Karen Paola Cruz Díaz
- †Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Hanne Christine Bertram
- §Department of Food Science, Aarhus University, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Årslev, Denmark
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34
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Stadnik J, Dolatowski ZJ. Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei ŁOCK 0900 Probiotic Strain. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.167] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Joanna Stadnik
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin
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35
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Ikonic P, Jokanovic M, Tasic T, Skaljac S, Sojic B, Tomovic V, Dzinic N, Petrovic L. The Effect of Different Ripening Conditions on Proteolysis and Texture of Dry-fermented Sausage Petrovská klobása. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.profoo.2015.09.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Sidira M, Galanis A, Nikolaou A, Kanellaki M, Kourkoutas Y. Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.024] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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37
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Stadnik J, Stasiak DM, Dolatowski ZJ. Proteolysis in dry-aged loins manufactured with sonicated pork and inoculated withLactobacillus caseiŁOCK 0900 probiotic strain. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12588] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Joanna Stadnik
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; ul. Skromna 8 20-704 Lublin Poland
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; ul. Skromna 8 20-704 Lublin Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; ul. Skromna 8 20-704 Lublin Poland
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38
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Kim GD, Go GW, Lim HJ, Jung EY, Seo HW, Jeong JY, Joo ST, Yang HS. Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp. Korean J Food Sci Anim Resour 2014; 34:99-105. [PMID: 26760751 PMCID: PMC4597832 DOI: 10.5851/kosfa.2014.34.1.99] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2013] [Revised: 12/23/2013] [Accepted: 01/24/2014] [Indexed: 12/02/2022] Open
Abstract
The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher water activity (aw) was found in the beef jerky cured with SFFs than the control (C) (p< 0.05). The SFFs had the effect of causing a decrease in hardness and an increase in cohesiveness (p<0.05). Among the treatment samples, springiness was the highest in SFA2 and SFS2 (p<0.05) and the lowest values of Warner-Bratzler shear force were found in SFA1 and SFA2 (p<0.05). The SFFs also had the effect of increasing the flavor of the sensory properties; however, color measurements from both the instrumental surface color (L*, a*, b*, chroma, and hue angle) and color of sensory evaluation were decreased by addition of SFFs (p<0.05). Therefore, we conclude the SFFs can improve the texture and sensory properties of the beef jerky. In particular, the SFS is a good ingredient for the curing solution. However, studies are still needed on improving the aw, pH, and surface color of the beef jerky to apply the SFFs for making beef jerky.
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Affiliation(s)
- Gap-Don Kim
- Department of Food Science and Biotechnology, Kyungnam University, Changwon 631-701, Korea
- Corresponding author: Han-Sul Yang, Department of Animal Science, Gyeongsang National University, Jinju 660-701, Korea. Tel: 82-55-772-1948, Fax: 82-55-772-1949, E-mail:
| | - Gwang-woong Go
- The Department of Internal Medicine, Yale University School of Medicine, New Haven, CT 06510, USA
- Corresponding author: Han-Sul Yang, Department of Animal Science, Gyeongsang National University, Jinju 660-701, Korea. Tel: 82-55-772-1948, Fax: 82-55-772-1949, E-mail:
| | - Hyun-Jung Lim
- R & D Center, Seawell, Byeoksan E-Centum Classone, Busan 612-050, Korea
| | - Eun-Young Jung
- Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 660-701, Korea
| | - Hyun-Woo Seo
- Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 660-701, Korea
| | - Jin-Yeon Jeong
- Institute of Agriculture & Life Science, Department of Animal Science, Gyeongsang National University, Jinju 660-701, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Department of Animal Science, Gyeongsang National University, Jinju 660-701, Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 660-701, Korea
- Institute of Agriculture & Life Science, Department of Animal Science, Gyeongsang National University, Jinju 660-701, Korea
- These authors equally contribeted
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39
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Nie X, Lin S, Zhang Q. Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus. Food Chem 2014; 145:840-4. [DOI: 10.1016/j.foodchem.2013.08.096] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2013] [Revised: 08/13/2013] [Accepted: 08/23/2013] [Indexed: 11/25/2022]
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40
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Stadnik J, Dolatowski ZJ. Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics. Food Chem 2013; 139:67-71. [DOI: 10.1016/j.foodchem.2013.01.079] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2012] [Revised: 12/21/2012] [Accepted: 01/29/2013] [Indexed: 10/27/2022]
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Essid I, Hassouna M. Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.02.003] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Zeng X, Xia W, Jiang Q, Yang F. Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.07.037] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.021] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Escudero E, Mora L, Fraser PD, Aristoy MC, Toldrá F. Identification of novel antioxidant peptides generated in Spanish dry-cured ham. Food Chem 2012; 138:1282-8. [PMID: 23411244 DOI: 10.1016/j.foodchem.2012.10.133] [Citation(s) in RCA: 101] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Revised: 09/19/2012] [Accepted: 10/22/2012] [Indexed: 11/25/2022]
Abstract
The objective of this study was to purify and identify antioxidant peptides present in a water soluble extract of Spanish dry-cured ham. The initial extract was loaded into a Sephadex G25 column and fractions showing antioxidant activity were collected, pooled together and subjected to reversed-phase chromatography for further purification. Using a nano-LC-MS/MS analysis, 27 peptides were identified in these fractions. Several key peptides were selected for synthesis and the determination of their antioxidant properties using the DPPH radical-scavenging assay and reducing power analysis. The strongest radical-scavenging activity was observed with peptide SAGNPN which showed 50% antioxidant activity at a concentration of 1.5mg/ml. On the other hand, the peptide GLAGA showed the higher reducing power with 0.5 units of absorbance at 700 nm at a concentration of 1mg/ml. Other synthesised sequences showed lower antioxidant activity. The results indicate the potential of Spanish dry-cured ham as a source of antioxidant peptides naturally generated during the dry-curing process.
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Affiliation(s)
- Elizabeth Escudero
- Instituto de agroquímica y Tecnología de Alimentos (CSIC), Avd. Agustín Escandino 7, 46980 Paterna, Valencia, Spain
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Węsierska E, Szołtysik M, Rak L. Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0941-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages. Meat Sci 2012; 90:494-501. [DOI: 10.1016/j.meatsci.2011.09.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2010] [Revised: 08/02/2011] [Accepted: 09/19/2011] [Indexed: 11/18/2022]
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QIU CHAOYING, SUN WEIZHENG, CUI CHUN, ZHAO MOUMING. EFFECT OF SUGAR LEVEL ON PHYSICOCHEMICAL, BIOCHEMICAL CHARACTERISTICS AND PROTEOLYSIS PROPERTIES OF CANTONESE SAUSAGE DURING PROCESSING. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2011.00420.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Santos C, Gomes A, Roseiro L. Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products. Food Chem Toxicol 2011; 49:2343-7. [DOI: 10.1016/j.fct.2011.06.036] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2011] [Revised: 06/09/2011] [Accepted: 06/16/2011] [Indexed: 10/18/2022]
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Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. Meat Sci 2011; 89:35-44. [DOI: 10.1016/j.meatsci.2011.03.018] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2011] [Revised: 02/16/2011] [Accepted: 03/22/2011] [Indexed: 11/22/2022]
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SUN WEIZHENG, ZHAO MOUMING, ZHAO HAIFENG, ZHAO QIANGZHONG, YANG BAO, WU NA, QIAN YILING. EFFECT OF MANUFACTURING LEVEL ON THE BIOCHEMICAL CHARACTERISTICS OF CANTONESE SAUSAGE DURING PROCESSING. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00430.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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