We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory scale, the effects of combined partial substitutions of sodium chloride by potassium chloride and pork backfat by sunflower oil on ke...We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory scale, the effects of combined partial substitutions of sodium chloride by potassium chloride and pork backfat by sunflower oil on key physical-chemical and biochemical parameters, instrumental colour and texture measurements, and the consumer acceptability of the end-products. Regarding the physical-chemical parameters, statistical analysis of results showed that final product weight loss was impacted by fat content and use of sunflower oil;final mean water activity value was only affected by salt level;and animal fat content impacted pH values, only at the end of drying. Regarding the biochemical parameters investigated, we statistically found a marked impact of partial substitution of NaCl by KCl on the proteolysis evolution, of fat level and sodium content on the end-product lipolysis, and finally, a significant effect of animal fat level and incorporation of sunflower oil on both protein and lipid oxidations. However, the new product formulations combining salt and fat substitutions lead to globally acceptable water loss and water activity values and similar rates of proteolysis, lipolysis and lipid oxidation, but less protein oxidation. From a practical point of view, the results clearly showed that sodium and animal fat contents in dryfermented sausages can be drastically reduced with no too marked adverse effect on colour, final textural properties or consumer acceptability. On the basis of these laboratory results, new healthier dry-fermented products can be manufactured by an industrial company in the near future.展开更多
Microorganisms are crucial for the breakdown of proteins and lipids in dry-fermented sausages and are intimately associated with the flavor profile of sausages.In this study,we used a mixed starter culture to ferment ...Microorganisms are crucial for the breakdown of proteins and lipids in dry-fermented sausages and are intimately associated with the flavor profile of sausages.In this study,we used a mixed starter culture to ferment sausages and investigated the flavor turnover.During the fermentation of salami,the data from free amino acids(FAAs),free fatty acids(FFAs)and volatile flavor substances were used to assess the quality of salami.At the end of fermentation,the total FAAs increased from 1171.32 to 4582.48 mg/kg in the control group and 5053.25 mg/kg in the experimental group.Additionally,following inoculation with the mixed starter culture,the levels of glutamic acid,lysine,methionine,valine and leucine were significantly higher(P<0.05)than those in the control group.Oleic acid(C_(18:1))and chondritic acid(C_(16:0))were the two most abundant FFAs in both salami samples with 45.86%and 26.07%on the 23^(th)day in mixed culture inoculated salami.The mixed starter inoculated group had significantly lower saturated fatty acids and higher percentage levels of monounsaturated fatty acids than the control group(P<0.05).In the volatile flavor substance analysis,a total of 61 volatile compounds were found.Ester compounds were progressively enriched with drying time,significantly increasing the flavor substances,like ethyl diphosgene,1-octen-3-ol,and 2,3-butanediol at P<0.05.The correlation analysis between the core flora and volatile flavor compounds during fermentation and maturation of salami indicates Lactobacillus sakei and Lactobacillus rhamnosus were significantly higher and positively correlated with the major volatile organic compounds,which are the key core microorganisms affecting the flavor quality of fermented sausages.展开更多
The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavo...The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.展开更多
文摘We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory scale, the effects of combined partial substitutions of sodium chloride by potassium chloride and pork backfat by sunflower oil on key physical-chemical and biochemical parameters, instrumental colour and texture measurements, and the consumer acceptability of the end-products. Regarding the physical-chemical parameters, statistical analysis of results showed that final product weight loss was impacted by fat content and use of sunflower oil;final mean water activity value was only affected by salt level;and animal fat content impacted pH values, only at the end of drying. Regarding the biochemical parameters investigated, we statistically found a marked impact of partial substitution of NaCl by KCl on the proteolysis evolution, of fat level and sodium content on the end-product lipolysis, and finally, a significant effect of animal fat level and incorporation of sunflower oil on both protein and lipid oxidations. However, the new product formulations combining salt and fat substitutions lead to globally acceptable water loss and water activity values and similar rates of proteolysis, lipolysis and lipid oxidation, but less protein oxidation. From a practical point of view, the results clearly showed that sodium and animal fat contents in dryfermented sausages can be drastically reduced with no too marked adverse effect on colour, final textural properties or consumer acceptability. On the basis of these laboratory results, new healthier dry-fermented products can be manufactured by an industrial company in the near future.
基金supported by the National Key Research and Development Program of China(2023YFD2100104)Henan Provincial Major Science and Technology Special Fund(231100110400).
文摘Microorganisms are crucial for the breakdown of proteins and lipids in dry-fermented sausages and are intimately associated with the flavor profile of sausages.In this study,we used a mixed starter culture to ferment sausages and investigated the flavor turnover.During the fermentation of salami,the data from free amino acids(FAAs),free fatty acids(FFAs)and volatile flavor substances were used to assess the quality of salami.At the end of fermentation,the total FAAs increased from 1171.32 to 4582.48 mg/kg in the control group and 5053.25 mg/kg in the experimental group.Additionally,following inoculation with the mixed starter culture,the levels of glutamic acid,lysine,methionine,valine and leucine were significantly higher(P<0.05)than those in the control group.Oleic acid(C_(18:1))and chondritic acid(C_(16:0))were the two most abundant FFAs in both salami samples with 45.86%and 26.07%on the 23^(th)day in mixed culture inoculated salami.The mixed starter inoculated group had significantly lower saturated fatty acids and higher percentage levels of monounsaturated fatty acids than the control group(P<0.05).In the volatile flavor substance analysis,a total of 61 volatile compounds were found.Ester compounds were progressively enriched with drying time,significantly increasing the flavor substances,like ethyl diphosgene,1-octen-3-ol,and 2,3-butanediol at P<0.05.The correlation analysis between the core flora and volatile flavor compounds during fermentation and maturation of salami indicates Lactobacillus sakei and Lactobacillus rhamnosus were significantly higher and positively correlated with the major volatile organic compounds,which are the key core microorganisms affecting the flavor quality of fermented sausages.
文摘The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.
