Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria

Afraei, Mohammad; Soleimanian‐Zad, Sabihe; Fathi, Milad

doi:10.1016/j.fbio.2022.102010

Cited by 6 publications

(2 citation statements)

References 37 publications

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“…Fermented sausage is a representative fermented meat product that is manufactured by inoculating a starter culture composed of lactic acid bacteria (LAB), yeast, and mold. The extent of proteolysis differs depending on the type of strain used, and a higher rate of proteolysis is associated with more diverse flavors and textures ( Afraei et al, 2022 ; Ikonić et al, 2016 ). Therefore, one of the methods to increase consumer preference is to use strains with a high level of proteolysis during the manufacture of fermented sausages.…”

Section: Introductionmentioning

confidence: 99%

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

Jeong¹,

Lee²,

Kim³

2023

Food Sci Anim Resour

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We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [ Pediococcus pentosaceus -SMFM2021-GK1 (GK1); P. pentosaceus -SMFM2021-NK3 (NK3)], Doenjang [ Debaryomyces hansenii- SMFM2021-D1 (D1)], and spontaneous fermented sausage [ Penicillium nalgiovense- SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.

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Section: Introductionmentioning

confidence: 99%

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

Jeong¹,

Lee²,

Kim³

2023

Food Sci Anim Resour

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“…The traditional production of sausage involves selecting pig foreleg meat and back fat; adding salt, sugar, liquor, and other seasonings; and then pickling, filling, and smoking. Nitrite is usually added to the smoked sausage, to improve the color, flavor, and anti-oxidation and antibacterial properties [ 3 , 4 , 5 ], but nitrite represents a potential hazard to humans, due to NO 2 - being directly associated with gastrointestinal tumors, stomach cancers, and certain diseases. In the human body, a concentration of 33–250 mg of nitrite per kilogram of weight is fatal, while a concentration of 0.4 to 200 mg of nitrite per kilogram of body weight is enough to cause methemoglobinemia [ 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage

et al. 2022

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There are several alternative technologies to nitrite use in meat products, including cold plasma. In this study, a cold-plasma-treated phosphate solution was added to smoked sausage, as a new ingredient. Subsequently, the color, texture, and flavor of the samples were analyzed. The results showed that, compared with nitrite (0.075 g/kg nitrite added to sausage), the addition of 30~90% nitrite and cold-plasma-treated phosphate solution had no significant effect on the a* value or the relative content of oxygenated myoglobin (p > 0.05). The amount of residual nitrite in the smoked sausage prepared with the addition of 30~70% nitrite and cold-plasma-treated phosphate solution was significantly lower than that of the nitrite-treated group. The addition of nitrite combined with cold-plasma-treated phosphate solution had no significant effects on the texture (hardness, springiness, cohesiveness, and resilience) or the sensory evaluation of the smoked sausage. A total of 69 volatile compounds were detected, and 20 of them had VIP (Variable Importance Plot) scores higher than one. In conclusion, cold plasma treatment represents a potential technology to partially substitute nitrite. This study provides new methods for the application of this nitrite substitute.

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Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages

Liu,

Luo,

Xiao

et al. 2024

Food Bioscience

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Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria

Cited by 6 publications

References 37 publications

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage

Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages

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