<i>Debaryomyces hansenii</i> Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

Perea‐Sanz, Laura; Peris, David; Belloch, Carmela; Flores, Mónica

doi:10.1021/acs.jafc.9b03361

Cited by 31 publications

(20 citation statements)

References 34 publications

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“…The concentration of this compound increased with incubation time until 10 to 15 d and then decreased specially in 1D followed by 2D and I model systems. This decrease could be related to an oxidative chemical reaction from L-methionine as observed in other studies [33]. Met in models 1D and 2D favored the generation of 3-(methylthio)propanal versus dimethyl disulfide (Figure 2e,f).…”

Section: Discussionsupporting

confidence: 73%

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Belloch

Flores

2021

Molecules

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Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the contribution of Maillard reactions to the generation of the dry cured flavor is unknown. The main purpose of this study was to examine mild curing conditions such as temperature, pH and aw for the generation of volatile compounds responsible for the cured meat aroma in model systems simulating dry fermented sausages. The different conditions were tested in model systems resembling dry fermented sausages at different stages of production. Three conditions of model system, labeled initial (I), 1st drying (1D) and 2nd drying (2D) and containing different concentrations of amino acid and curing additives, as well as different pH and aw values, were incubated at different temperatures. Changes in the profile of the volatile compounds were investigated by solid phase microextraction and gas chromatography mass spectrometry (SPME-GS-MS) as well as the amino acid content. Seventeen volatile compounds were identified and quantified in the model systems. A significant production of branched chain volatile compounds, sulfur, furans, pyrazines and heterocyclic volatile compounds were detected in the model systems. At the drying stages, temperature was the main factor affecting volatile production, followed by amino acid concentration and aw. This research demonstrates that at the mild curing conditions used to produce dry cured meat product volatile compounds are generated via the Maillard reaction from free amino acids. Moreover, in these conditions aw plays an important role promoting formation of flavor compounds.

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Section: Discussionsupporting

confidence: 73%

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Belloch

Flores

2021

Molecules

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“…The production of these compounds represents a complex scenario and it is strongly dependent on the different isolates and strains and even on the amount of yeast used [ 54 , 55 ]. In fact, production of volatile sulphur compounds from sulphur amino acids greatly varied among D. hansenii strains isolated from different food sources and the generation of, at least, some of these compounds could result from yeast metabolism [ 71 ].…”

Section: Debaryomyces Hansenii As a Starter Culture: Effects On The Final Characteristics Of Meat Productsmentioning

confidence: 99%

Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products

et al. 2021

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Debaryomyces hansenii yeast represents a promising target for basic and applied biotechnological research It is known that D. hansenii is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry and contradictory. The main goal in this review was to define the biological contribution of D. hansenii to the final features of these products. Depending on multiple factors, D. hansenii may affect diverse physicochemical characteristics of meat products. However, there is general agreement about the significant generation of volatile and aromatic compounds caused by the metabolic activities of this yeast, which consequently provide a tendency for improved consumer acceptance. We also summarize current evidence highlighting that it is not possible to predict what the results would be after the inoculation of a meat product with a selected D. hansenii strain without a pivotal previous study. The use of D. hansenii as a biocontrol agent and to manufacture new meat products by decreasing preservatives are examples of exploring research lines that will complement current knowledge and contribute to prepare new and more ecological products.

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“…Debaryomyces hansenii was the sole yeast before DA and was recovered from all tested meat samples throughout DA. Debaryomyces hansenii has been identified as one of the major microbes in DA beef (Oh et al, 2019), and its beneficial properties, including the degradation of biogenic amines and production of volatile sulfur compounds in meat products, have been reported (Baumlisberger et al, 2015; Perea‐Sanz et al, 2019). Therefore, this organism is a starter candidate for several meat products (Murgia et al, 2019; Oh et al, 2019; Ramos et al, 2017), but not yet for DA pork.…”

Section: Discussionmentioning

confidence: 99%

Characterization of the microbiota and chemical properties of pork loins during dry aging

et al. 2021

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Dry aging (DA) allows for the storage of meat without packaging at 0 to 3°C for several weeks. It enhances the production of pleasant flavors, tenderness, and juiciness in meat. Due to the long storage period and roles of indigenous microbiota in the maturation of several meat products, the microbiota of DA meat is of interest in terms of microbial contributions and food hygiene but has not yet been characterized in detail. This study identified the microbiota of pork loins during DA using culturing and culture‐independent meta‐16S rRNA gene sequencing and elucidated its characteristics. The amounts of free amino acids and profiles of aroma‐active compounds were also monitored by high‐performance liquid chromatography and gas chromatography, respectively. The meta‐16S rRNA gene sequencing revealed that Pseudomonas spp. generally dominated the microbiota throughout DA; however, the culturing analysis showed marked changes in the species composition during DA. Acinetobacter spp. were the second most dominant bacteria before DA in the culture‐independent analysis but became a minor population during DA. The cell numbers of yeasts showed an increased tendency during DA, and Debaryomyces hansenii was the only microorganism isolated from all meat samples throughout DA. Well‐known foodborne pathogens were not observed in two microbiota analyses. The amounts of free amino acids were increased by DA, and the number of aroma‐active compounds and their flavor dilution values markedly changed during DA. Most microbial isolates showed positive reactions with proteolytic and lipolytic activities, suggesting their contribution to tenderness and aroma production in DA meats.

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Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

Cited by 31 publications

References 34 publications

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products

Characterization of the microbiota and chemical properties of pork loins during dry aging

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