Changes of protein oxidation,lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

The effect of process and storage on the volatiles and odorant profi le of Chinese dry sausage was evaluated,as well as its physicochemical parameters.Microbial esterification and wine(27.54%–43.35%),and lipid oxidation(11.30%–34.92%)played a key role in flavor profile during process and storage.A significant increase of each volatile was detected during process except gradual decrease of volatiles from spices,while a gradual decrease of each volatile was detected during storage except signifi cant increase of volatiles from lipid oxidation and esterifi cation.15 and 6 odor-active compounds were respectively correlated(P<0.05)with the process and storage time.Level of heptanal,1-octen-3-ol,the ethyl of 2-methylbutanoic,3-methylbutanoic,butanoic,benzoic,hexanoic,heptanoic,octanoic and decanoic acid were best discriminators of process stage,while(E)-2-nonenal,ethyl hexanoate,ethyl heptanoate,and methyl decanoate,were marker compounds of storage time.An objective method was established to evaluate the stages of process and storage for samples.

Biogenic Amines Profile of Serbian Traditional Sausage in Relation to Raw Material and Production Conditions

Petrovska klobasa is a traditional dry fermented sausage produced in the Autonomous Province of Vojvodina. Formation of nine hiogenic amines was determined in three sausage groups produced from hot deboned （A1） and cold meat （B1, B3） during drying and ripening in traditional room （A1, B1） and in industrial ripening chamber （B3）. Dansyl chloride derived amines were analysed by high-performance liquid chromatography with diode-array detector （HPLC-DAD） on Eclipse XDB-C18 column. Histamine, the most important amine from food safety point of view, was not found in any of the analyzed samples. Serotonin and spermidine were also not detected in any samples, while spermin was determined in all analyzed samples. At the end of drying, phenylethylamine was the predominant amine in A1 sausage group （51.6 mg/kg）, and tryptamine in B1 （38.1 mg/kg） and B3 （28.7 mg/kg） sausage groups. At the end of ripening, tryptamine was the predominant biogenic amine in all sausage groups （133, 121 and 39.8 mg/kg in A1, B1 and B3 groups, respectively）. Total level of biogenic amines in all investigated sausages did not exceed 174 mg/kg at the end of drying and 238 mg/kg at the end of ripening period. Tryptamine and cadaverine may be used as indicators of total biogenic amines for sausages produced in traditional and indusrial conditions from hot deboned and cold meat.

Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages

The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sausages were investigated.The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with D.hansenii alone.Meanwhile,the sausages inoculated with D.hansenii+L.plantarum,D.hansenii+L.sakei and D.hansenii+L.curvatus had the highest contents of aldehydes,esters and alcohols,respectively.The results of electronic tongue,electronic nose and sensory evaluation demonstrated that compared with the sausage inoculated with D.hansenii,the sour taste and fl oral odour increased and the fatty odour decreased in the sausage inoculated with D.hansenii+L.sakei;this was more favourable for the development of a desirable fl avour in sausages.Moreover,the partial least squares regression analysis indicated that 10 taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages.Overall,these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.

Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria

The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics.This study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic acid bacteria (LAB),including Lactobacillus plantarum MDJ2,Lactobacillus sakei HRB10,Lactobacillus curvatus SYS29,Weissella hellenica HRB6,and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose).The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas,the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages.Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages.E-nose and sensory analysis confirmed that inoculation with LAB,especially W.hellenica HRB6,Lb.sakei HRB10,and Lb.curvatus SYS29 enriched the pleasant odors of dry sausage.Correlation analysis demonstrated that sausages inoculated with W.hellenica HRB6 and Lb.sakei HRB10 showed a correlation with most of the key volatile compounds.In conclusion,W.hellenica HRB6 and Lb.sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.