Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage

The antioxidant activity of carrot juice in gamma irradiated beef sausage was studied. Four batches of beef sausage were prepared, in which the first batch was formulated with water as the control. The other batches were formulated with unconcentrated carrot juice, carrot juice concentrated by 35% and 60%, respectively. Samples were irradiated at doses of 0, 3 and 4.5 kGy. Then the extent of oxidation in raw sausages was determined during refrigerated and frozen storage through the determination of peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) for lipid oxidation and carbonyl content for protein oxidation. The raw sausages were sensory evaluated during storage for colour, appearance and odour, while the grilled samples were sensory evaluated for their colour, odour, taste, texture and juiciness post-treatment only. Irradiation and storage significantly increased the PV, TBARS and carbonyl content in the samples formulated with water. The carrot juice significantly decreased the oxidative processes in the samples proportionally to the juice’s concentration. Furthermore, the sausages that were formulated with carrot juice had a high acceptable sensory scores as compared with the control samples.     

Aroma components from dried sausages fermented with Staphylococcus xylosus

Sausages with and without Staphylococcus xylosus were manufactured with four replicates. Antibiotics and a fungicide to inhibit growth of naturally occuring microorganisms were added to the control sausages. The volatile compounds from the sausages were collected and identified by gas chromatography/mass spectrometry, the effluent evaluated by sniffing and the sausages assessed by a trained panel. The study showed that sausages fermented with Staphylococcus xylosus contained several fragrant esters that were not found in control sausages without microbial growth. Control sausages had an unpleasant, rancid odour compared to sausages with Staphylococcus xylosus, indicating that the esterase activity of Staphylococcus xylosus or other microorganisms is very important in order to obtain the proper fermented sausage aroma. Although sausages with Staphylococcus xylosus contained the highest amounts of free fatty acids, it seemed to be of no importance to the aroma development. It is therefore questionable whether lipolytic activity of starter cultures has any influence on sausage flavour.     

Effect of fat level on physicochemical,volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

A traditional Spanish dry-ripened sausage “chorizo” from Celta pig breed was formulated with 10, 20 and 30% of back fat (LF, MF and HF, respectively). An increase in fat content significantly affected the chemical composition of the sausages at the end of ripening (higher fat content and lower protein content and moisture) and physico-chemical parameters (lower pH, a_w, hardness, springiness and chewiness and higher TBARS index, L*, a* and b* values). With the increase of fat in the sausage formulation a higher total content of free fatty acids (FFA) was also obtained, showing a greater lipolysis than in LF sausages. All these parameters were significantly affected by ripening time. A lower total content of volatile compounds were found in HF sausages, being detected 3 alcohols, 4 aldehydes, 12 esters, 3 ketones, 7 aliphatic and 4 aromatic hydrocarbons. Sensorial analysis showed differences for fat level and fat-lean cohesiveness within appearance attributes; odour intensity and spices odour within odour attributes and hardness within texture attributes.     

Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus

The effect of the addition of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures was investigated. Sausages were prepared with purified EPg222 and Staphylococcus carnosus, Staphylococcus xylosus, and Lactobacillus sakei as starter cultures, ripened for 145 days and compared with a control batch only inoculated with the starter cultures. Dry fermented sausages ripened with EPg222 and starter cultures showed higher amount of NPN and volatile compounds derived from amino acid catabolism, than control ripened only with starter cultures. Several branched aldehydes, acids and alcohols such as 2- and 3-methylbutanoic acid and 2-methylpropanol were detected only in enzyme treated samples. Sensory analysis reflected higher values for aroma intensity of sausages treated with EPg222 and lower values of hardness than control. The effect of EPg222 may be of great interest to improve sensory characteristics of dry fermented sausages ripened with starter cultures.     

鱼肉肠生产工艺条件优化

为了有效去除腥味,获得风味独特的鱼肉肠,通过对不同香辛料的加入量和配比对鱼肉肠风味的影响,不同淀粉、糖、食盐添加量以及蒸煮温度时间对鱼肉肠质地的影响研究,以确定最优工艺条件制作出的鱼肉肠具有肠体饱满、质地坚实、色泽纯正、风味独特、入口醇香、营养丰富的特点。     

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

An atoxigenic strain of Penicillium camemberti was superficially inoculated on fermented sausages in an attempt to improve their sensory properties. The growth of this mould on the surface of the sausages resulted in an intense proteolysis and lipolysis, which caused an increase in the concentration of free amino acids, free fatty acids (FFA) and volatile compounds. Many of these were derived from amino acid catabolism and were responsible for the "ripened flavour", i.e. branched aldehydes and the corresponding alcohols, acids and esters. The development of the fungal mycelia on the surface of the sausages also protected lipids from oxidation, resulting in both lower 2-thiobarbituric acid (TBARS) values and lipid oxidation-derived compounds, such as aliphatic aldehydes and alcohols. The sensory analysis of superficially inoculated sausages showed clear improvements in odour and flavour and, as a consequence, in the overall quality of the sausages. Therefore, this strain is proposed as a potential starter culture for dry fermented sausage production.     

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

In this study, three starter formulations including Lactobacillus curvatus and Staphylococcus xylosus strains selected in vitro on the basis of their lipolytic and proteolytic activities were employed for the manufacture of traditional fermented sausages of southern Italy. Microbial population, proteolysis, lipolysis, changes in free amino acids (FAA) and free fatty acids (FFA) and development of characteristic taste and flavor of the final product were investigated. Proteolysis and lipolysis were observed in sausages inoculated with proteolytic and lipolytic S. xylosus coupled with L. curvatus, while the sausage started with only S. xylosus without lactobacilli was identical to the non-inoculated control, indicating that the proteolysis could be due to both microbial activity and endogenous proteases activated by the decrease in pH. The statistical analysis applied to the instrumental and sensory data showed that there was an effect of the starter used on the characteristics of the sausage obtained. In particular, the control samples showed very close features different from the sausages obtained by adding starter cultures. Finally, analyzing the sensory parameters the sausages ripened without starter addition and those started without the L. curvatus AVL3 showed similar features indicating an influence of the presence of the lactobacilli on the final organoleptic quality of the sausages. An appropriate choice of a combination of strains in a starter formulation is fundamental to obtain products of the expected quality.     

Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri

The probiotic bacterium Lactobacillus reuteri was added to dry sausage batter, without or after being microencapsulated in alginate using either extrusion or emulsion technology. Pediococcus pentosaceus and Staphylococcus carnosus were added at 7 log cfu/g as starter cultures for fermentation. The sausage batter was stuffed in 55 mm fibrous casings and fermented, with smoking, at 相似文献   

微生物发酵剂对风干肠风味形成及变化的影响

为研究微生物发酵对风干肠风味形成及其变化的影响,分别将SHI-59（木糖葡萄球菌、戊糖片球菌、植物乳杆菌）、WBL-45（木糖葡萄球菌、肉葡萄球菌、清酒乳杆菌）、PRO-MIX5（木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌）复合型商业发酵剂接种到肉馅中,经过12 d的风干过程生产发酵型风干肠,3 个接菌组分别用SHI、WBL、PRO表示,以不接种作为对照组（CK）。分别取风干6、12 d的样品进行游离氨基酸含量的分析;运用HeraclesII超快速气相电子鼻、电子舌和气相色谱-质谱（gas chromatography-mass spectrometry,GC-MS）仪分别测定风干12 d样品的风味变化。结果表明,随着风干时间的延长,风干12 d比风干6 d游离氨基酸总量明显增多,SHI、WBL和PRO组的游离氨基酸总量分别为2 409.78、2 317.74、2 655.18 mg/100 g,显著高于CK组（2 137.82 mg/100 g）（P＜0.05）;4 组样品在气味和滋味上可以明显区分,PRO组味觉丰富性最强,SHI组和WBL组次之,且气味和滋味较接近,CK组丰富性最小,CK、SHI、WBL、PRO组中分别检测出80、79、76 种和83 种挥发性风味物质,酯类、醛类、醇类、酸类是风干肠主要的风味物质,酯类物质在SHI（20.6%）、WBL（24.13%）和PRO（21.71%）组中的百分占比较CK（19.13%）组高,尤其在SHI组（2 271.62 μg/kg）中的含量最高。(E,E)-2,4-壬二烯醛、3-甲基丁酸对CK、SHI组风味贡献最大,SHI、WBL组中含有OAV＞1呈果子香味的庚醛,呈菠萝芳香气味的丁酸乙酯（OAV＞1）是PRO组所特有的。结果表明,利用PRO-MIX5复合发酵剂更有利于提高风干肠的风味,改善滋味。     

基于电子鼻的红肠风味评价

为应用电子鼻快速、客观地评价红肠风味,使用电子鼻以及顶空固相微萃取和气相色谱-质谱联用对3 个不同生产批次的各批次3 种不同红肠中挥发性物质进行检测分析,并对其进行感官指标评定。采用支持向量机方法对不同红肠样品的电子鼻数据进行识别分类;利用相对气味活度值确定不同红肠中的关键风味物质;用主成分分析方法对红肠挥发性物质整体分析;利用正交偏最小二乘判别分析方法对电子鼻传感器和红肠关键风味的相关性进行分析,并使用逐步回归建立电子鼻与关键风味物质和感官评价指标数据的回归模型。通过支持向量机分析结果可知,电子鼻对不同种类红肠以及不同生产批次同种类红肠均具有良好的区别能力;气相色谱-质谱联用检测出不同种类化合物共117 种;通过相对气味活度值可知不同红肠中的关键风味物质种类差异较大,仅烯丙硫醇是各红肠的共有关键风味物质;主成分分析表明不同种类红肠在总体风味成分上明显不同;感官分析表明不同红肠在不同口感风味评价上存在差异,烟熏味和咸味为红肠最主要的风味;正交偏最小二乘判别分析显示电子鼻传感器数据与关键风味物质具有良好的相关性;建立电子鼻与关键风味物质和感官评价指标回归模型（R2＞0.8,P＜0.01）表明应用电子鼻可以对红肠风味进行评价预测分析。     

接种乳酸菌发酵剂对风干肠成熟过程中微生物群落动态变化及感官品质的影响

为研究乳酸菌发酵剂对风干肠成熟过程中微生物数量、微生物多样性及感官品质的影响,分别将SHI-59(木糖葡萄球菌+戊糖片球菌+植物乳杆菌)、WBL-45(木糖葡萄球菌+肉葡萄球菌+清酒乳杆菌)、PRO-MIX5(木糖葡萄球菌+清酒乳杆菌+类植物乳杆菌)复合型商业发酵剂接种到肉馅中,经过12?d的成熟过程生产发酵型风干肠,...     

不同接种量的清酒乳杆菌对低钠盐风干肠品质的改善作用研究

本实验研究了不同清酒乳杆菌的接种量(10⁵、10⁶和10⁷ CFU/g)对低钠盐风干肠品质特性的影响。以不接种的风干肠为对照,分别在发酵的第0、3、6和9 d测定4组风干肠的水分含量、水分活度、pH、乳酸菌数、色差和剪切力,并采用气相色谱-质谱技术结合电子鼻对第9 d样品进行风味特征的分析。结果表明,接种量为10⁶和10⁷ CFU/g降低了风干肠发酵结束时的pH(P<0.05),与对照组相比,10⁶ CFU/g的接种促进了终产品水分含量和水分活度的提升,而色差和剪切力并未在组间发现显著差异(P>0.05)。清酒乳杆菌的接种降低了醛类物质含量,且仅接种10⁶ CFU/g增加了醇类、酸类和酯类物质含量(P<0.05),进而使电子鼻“感知”到了比对照组更为浓烈的特征气味。感官评价结果表明,接种量为10⁶ CFU/g对低钠盐风干肠苦味和金属味的改善效果最佳,整体可接受性最好。理化特性和感官特性的偏最小二...     

模仿葡萄球菌接种对发酵香肠品质及氧化稳定性的影响

以模仿葡萄球菌(SStaphylococcus simulans)NJ201接种发酵香肠为实验组,自然发酵香肠为对照组,测定香肠的pH值、色差、质构、过氧化值(peroxide value,POV)、硫代巴比妥酸反应物(thiobarbituric reactive substances,TBARS)值、羰基含量、总巯...     

A fermented meat model system for studies of microbial aroma formation

A fermented meat model system was developed, by which microbial formation of volatiles could be examined. The model was evaluated against dry, fermented sausages with respect to microbial growth, pH and volatile profiles. Fast and slowly acidified sausages and models were produced using the starter cultures Pediococcus pentosaceus and Staphylococcus xylosus. Volatiles were collected and analysed by dynamic headspace sampling and GC-MS. The analysis was primarily focused on volatiles arising from amino acid degradation and a total of 24 compounds, of which 19 were quantified, were used for multivariate data analysis. Growth of lactic acid bacteria was comparable for model and sausages, whereas survival of S. xylosus was better in the model. Multivariate analysis of volatiles showed that differences between fast and slowly acidified samples were identical for model and sausage. For both sausage and model, fast-acidified samples had a high content of ketones, sulphides and methyl-branched acids, whereas slowly acidified samples had the highest content of methyl-branched alcohols, aldehydes, their ethyl esters, phenylacetaldehyde and methional. Furthermore, model repeatability with respect to pH, microbial growth and volatile profiles was similar to sausage production. Based on these findings, the model system was considered valid for studies of aroma formation of meat cultures for fermented sausage.     

Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

The effect of the inoculation of dry fermented sausage surface with an atoxigenic, proteolytic and lipolytic strain of Mucor racemosus, Penicillium aurantiogriseum and Penicillium camemberti on the volatile composition was studied. The analysis of the headspace volatile compounds using gas chromatography/mass spectrometry enabled the identification of 55 volatiles. The study showed that every mould species produced a different volatile profile which was also different from that of the control sausages. Compounds derived from amino acid catabolism, i.e. branched aldehydes and the corresponding alcohols, were produced in higher amounts in sausages inoculated with Penicillium spp. On the other hand, volatiles coming from the microbial esterification were related to sausages inoculated with M. racemosus. The development of the fungal mycelia on the sausage surface protected lipids from oxidation, thus giving rise to fewer lipid oxidation products in the inoculated sausages.     

Contribution of enterococci to the volatile profile of slightly-fermented sausages

The volatile profiles of slightly-fermented sausages inoculated with eight different enterococci strains were determined and compared with a fermented sausage manufactured without any inoculation. The volatile profile was determined by solid-phase microextraction (SPME) and gas chromatography coupled to mass spectrometry (GC/MS). A total of 121 volatile and semi-volatile compounds were identified in the samples of the final products (day 21). Terpenes from spices added during manufacture of dry-fermented sausages were the main group of compounds in the volatile profile. Other groups included alcohols (18% of total volatile compounds), aldehydes (16%), alkanes and alkenes (12%), and ketones (10%). These are derived from lipids, proteins or carbohydrates and formed during fermentation and ripening. In terms of global volatile composition, the batches inoculated with enterococci strains were similar to those obtained for non-inoculated batch. However, some quantitative differences in the volatile profiles of different batches were found, mainly in the compounds formed from amino acid catabolism (i.e.: propanol, isoamyl), from free fatty acid oxidation (i.e.: hexanal, hexanol), or from carbohydrate fermentation (i.e.: 2-butanone, acetoin). In comparison with non-inoculated sausages, some batches were more resistant to oxidation; they contained fewer volatile compounds arising from lipid oxidation. The use of different selected enterococci strains did not alter the volatile profile of slightly-fermented sausages. The enterococci strains provide similar volatile compounds to those usually reported in the literature.     

微生物亚硝化抑制剂对风干肠风味物质形成的影响

目的：研究微生物亚硝化抑制剂(MNI)对风干肠风味物质形成及变化的影响。方法：通过4种不同处理方法制作风干肠：添加MNI(MNI组)、添加MNI并接入PRO-MIX5商业发酵剂(木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌)(MNIP组)、发酵牛骨调味基料和复配抗氧化剂(FBFA)并接入PRO-MIX5(FBFAP组)及空白对照组(CK)(CK组),并测定各风干肠成品的氨基酸组成及风味。结果：谷氨酸、丙氨酸、牛磺酸和肌肽是4组风干肠中的主要游离氨基酸,加入MNIP能促进风干肠鲜味氨基酸的生成和提高游离氨基酸总量,谷氨酸和丙氨酸这两种呈鲜味和甜味的氨基酸对风干肠的滋味贡献最大,4组风干肠主要呈鲜甜味。4组风干肠在风味和滋味上存在差异,电子鼻和电子舌PCA分析能将其区分开,其中MNI组和MNIP组的风味特征和滋味相似,FBFAP组与CK组的滋味比较接近。加入MNI和MNIP能提高风干肠的鲜味,降低咸味和苦味。正己酸乙酯和异戊酸乙酯是MNIP组的特征风味物质,芳樟醇是MNI组的特征风味物质,癸醛和异戊酸乙酯是FBFAP组的特征风味物质。结论：单独添加MNI或MNI与PRO-MIX5协同作用均能促进风干肠风味的形成。     

Dry sausage fermented by Lactobacillus rhamnosus strains

The ability of three probiotic Lactobacillus rhamnosus strains GG, E-97800 and LC-705 and one commercial Pediococcus pentosaceus starter strain (control) to produce dry sausage was studied. During the fermentation process the numbers of inoculated lactic acid bacteria increased from approx. 7 log10 to 8-9 log10 cfu/g and the pH values decreased from 5.6 to 4.9-5.0. The sensory test indicated that the dry sausages fermented by L. rhamnosus LC-705 were inferior to the control sausages. The presence of inoculated experimental strains as predominant organisms in the dry sausages was recognised on the basis of their genetic fingerprints by ribotyping. The concentrations of biogenic amines remained low during the ripening process. These results indicated that the studied Lactobacillus rhamnosus strains, especially strains GG and E-97800, are suitable for use as probiotic starter cultures in fermenting dry sausage.     

微生物发酵对牛肉调味基料的增香作用

以牛骨肉末为原料,在传统肉味香精的制备工艺中增加发酵技术,研究比较不同菌种发酵对牛肉调味基料的赋香效果。将牛骨肉末经过热压浸提、酶解后分成5组:不接种发酵剂的对照(CK)组;分别接种0.02%意大利萨科WBL-45(肉葡萄球菌+木糖葡萄球菌+清酒乳杆菌)、WBX-43(肉葡萄球菌+木糖葡萄球菌)、BOM-13(清酒乳杆菌)和THM-17(木糖葡萄球菌+戊糖片球菌)的实验组,30℃发酵12 h后进行美拉德反应制成牛肉调味基料。采用感官评定结合电子鼻和电子舌对其挥发性气味和滋味成分进行分析。结果表明,经发酵处理得到的牛肉调味基料在气味和滋味上与CK组之间差异显著(p<0.05),而4种菌株之间比较,接种THM-17对牛肉调味基料的赋香作用更为明显。实验说明,选用适宜菌株进行微生物发酵对牛肉调味基料具有明显的赋香效果,从而为工业化生产调味基料提供了新思路和新方法。