Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

Montanari, Chiara; Bargossi, Eleonora; Gardini, Aldo; Lanciotti, Rosalba; Magnani, Rudy; Gardini, Fausto; Tabanelli, Giulia

doi:10.1016/j.foodchem.2015.07.062

Cited by 83 publications

(46 citation statements)

References 32 publications

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“…Adsorbed molecules were desorbed in the gas-chromatograph for 10 min. The conditions were the same reported by Montanari et al (2016). Blanks (empty vials) were injected regularly to monitor possible carry over.…”

Section: Methodsmentioning

confidence: 99%

Phenotypic Diversity of Lactobacillus sakei Strains

et al. 2018

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Lactobacillus sakei is a lactic acid bacteria (LAB) species highly adapted to the meat environment. For this reason, selected strains are often used as starter culture in the production of fermented sausages, especially in Mediterranean countries. It often represents the dominant species in these products and can maintain its viability during all the ripening period, which can take also some months. This ability is guaranteed by the possibility of the species to obtain energy through pathways active even when hexoses are depleted. This species is characterized by a relevant genetic and phenotypic diversity and its metabolism can be further affected by the growth condition applied. In this work we investigate the metabolic responses of six different L. sakei in a synthetic medium (DM) containing defined amounts of amino acids in relation to temperature and NaCl concentration. In addition, the activities of cells pre-grown in presence of glucose o ribose were tested. Arginine was efficiently up-taken with the exception of the type strain DSMZ 20017t. Other amino acids (i.e., serine, asparagine, cysteine, and methionine) were metabolized through potentially energetic pathways which start from pyruvate accumulation, as demonstrated by the organic acid accumulation trend in the condition tested, especially in DM without sugar added. The presence of excesses of pyruvate deriving from amino acids lead to the accumulation of diacetyl and acetoin by all the strains when sugars were added. This approach allowed a deeper insight into the phenotypic variability of the species and improved the comprehension of the metabolic pathways adopted by L. sakei to survive and grow in restrictive conditions such as those found in fermented sausages during fermentations. Thus, the results obtained are useful information for improving and optimizing the use of such strains as starter culture for these products.

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Section: Methodsmentioning

confidence: 99%

Phenotypic Diversity of Lactobacillus sakei Strains

et al. 2018

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“…In fact, the high content of saturated fats and NaCl, usually found in this kind of products, were specifically related to the onset of cardiovascular conditions. [5][6][7] A composition significantly different has been found in soppressata molisana, whose fat level is less than 20%. [4] Actually, fat levels generally found in fermented sausages are considerably high, ranging from 40 to 66% dry matter.…”

Section: Introductionmentioning

confidence: 99%

NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

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Gambacorta

Pannella

et al. 2018

Euro J Lipid Sci & Tech

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The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a multiple strain starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the starter culture. Finally, the combined use of KCl and starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected starter culture allows the production of healthier and safety dry‐fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand. Partial replacement of NaCl with KCl affects the behaviour of fermentative and lipolytic process in Soppressata molisana. KCl, in combination with a multiple strain starter culture, improves the nutritional features of dry‐fermented sausage by promoting lower SFA and higher MUFA and PUFA levels. Moreover, the innovative approach preserves sensorial features of traditional‐fermented sausages limiting lipid oxidation.

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“…This can be explained by the acetic acid production of lactic acid bacteria that also takes place during storage. 29 Furthermore, it shows that the acetate content does not affect the formation of efflorescences, as is also shown in chemical analyses of the different types of efflorescences. 5,6,8 In Table 1, the progress of creatine content in the different layers of the sausages is shown during storage time.…”

Section: Content Of Organic Acidsmentioning

confidence: 55%

“…Rising acetate contents rather assume that acetate has to be produced during storage in the interior of the sausages. This can be explained by the acetic acid production of lactic acid bacteria that also takes place during storage . Furthermore, it shows that the acetate content does not affect the formation of efflorescences, as is also shown in chemical analyses of the different types of efflorescences …”

Section: Resultsmentioning

confidence: 75%