Effects of branched‐chain amino acids and <i>Lactobacillus plantarum</i> CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage

This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of Proteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. Lactobacillus, Enterococcus and Proteus played an important role not only in inhibition of the growth of Escherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for the Suanzhayu process.

Section: Volatile Components Generated During Fermentationmentioning

confidence: 99%

Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product

Jiang

Yan

et al. 2021

“…The greasy character of Fel may have been masked by other flavours. For instance, branched aldehydes transformed from branched amino acids via amino acid catabolism can impart desirable flavour [ 29 ]. In this study, 2-methyl propanal, 2- and 3- methyl butanal of Tos and Fel were higher than those of others.…”

Section: Resultsmentioning

confidence: 99%

Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis

Kim

Knowles

Ahmad

et al. 2021

The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.

“…Six of these compounds (no. 23,25,26,27,29,30) were still perceivable in the highest FD factor of 729. However, it is important to note, that the most intense aroma-active regions did not correlate with the highest FID peak signals.…”

Section: Identification Of Aroma-active Volatile Organic Compounds (Voc)mentioning

confidence: 93%

“…Their metabolic pathways and products as well as the formation of aroma-active VOC have already been described in numerous studies. Acetic acid is a typical aroma compound of dry fermented sausages [12,13,15,17,[25][26][27]. The formation may result from side reactions of homofermentative carbohydrate metabolism (e.g., alternative degradation of pyruvate) that occur in lactic acid bacteria as well as in staphylococci [12,26].…”

Section: Potential Formation Of Aroma-active Compoundsmentioning

confidence: 99%

Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates

Schlegel¹,

Ortner²,

Buettner³

et al. 2021

Aroma-active compounds of lupin protein isolate and lupin protein isolate fermented with Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus were investigated. The changes in aroma-active compounds were determined by application of aroma extract dilution analysis in combination with gas chromatography-mass spectrometry/olfactometry for identification, and by stable isotope dilution assays for quantification. A total of 30 aroma-active compounds for non-fermented and fermented samples were identified. The aroma profile of LPI fermented with Lactobacillus sakei ssp. carnosus was characterized as roasty and popcorn-like. Staphylococcus xylosus generated cheesy impressions, being in line with the fact that the main aroma compounds acetic acid, butanoic acid, and 2/3-methylbutanoic acid could be identified. Quantification of butanoic acid further confirmed these findings with the highest concentration of 140 mg/kg for LPI fermented with Staphylococcus xylosus. Our study provides insights into how fermentation utilizing different fermentative microbial strains, namely Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus alters the aroma profile of lupin protein isolates. This demonstrates the potential of shaping fermented protein-based foods via targeted microbiological refinement.