Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS

Sulejmani, Erhan; Demiri, Muhamet

doi:10.2298/ciceq190203026s

“…D-limonene has a fresh orange aroma [28] and is the most abundant terpenoid in fermented sausages. The terpenoids decreased with the extension of storage, which was in line with a previous study [30] and might be due to the oxidation of terpenoids during storage [31]. On the other hand, microorganisms such as Aspergillus niger could catalyze the conversion of terpenes into alcohols and alkanes, resulting in a decrease in terpene [32].…”

Section: Volatile Flavor Substances In the Fermented Sausagessupporting

confidence: 90%

Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage

Chen,

Kang,

Wang

et al. 2023

Foods

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A novel Chinese-style sausage with Chinese traditional fermented condiments used as additional ingredients is produced in this study. The aim of this study was to investigate the microbial community’s structure, the volatile flavor substances and their potential correlation in the novel Chinese sausage. High-throughput sequencing (HTS) and solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS) were, respectively, used to analyze the microbial diversity and volatile flavor substances of the novel Chinese-style sausage during storage. The results showed that Firmicutes, Proteobacteria and Actinobacteria were the predominant bacterial genera, and Hyphopichia and Candida were the predominant fungal genera. A total of 88 volatile flavor substances were identified through GC-MS, among which 18 differential flavor compounds were screened (VIP > 1), which could be used as potential biomarkers to distinguish the novel sausages stored for different periods. Lactobacillus exhibited a significant negative correlation with 2,3-epoxy-4,4-dimethylpentane and acetoin and a significant positive correlation with 2-phenyl-2-butenal. Hyphopichia significantly positively correlated with ester. Leuconostoc significantly positively correlated with ethyl caprate, ethyl palmate, ethyl tetradecanoate and ethyl oleate while it negatively correlated with hexanal. This study provides a theoretical basis for revealing the flavor formation mechanisms and the screening of functional strains for improving the flavor quality of the novel Chinese-style sausage.

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“…Ketones are usually produced from the Maillard reaction. However, the sausages were not produced through smoking or baking, and several ketone compounds detected in this study should be produced by lipid oxidation and enzymatic hydrolysis of staphylococcal esterase 34,35 . The reason for this phenomenon was that the antioxidant capacity of cranberry powder could inhibit the metabolism of microorganisms and the occurrence of oxidation reactions in samples.…”

Section: Discussionmentioning

confidence: 84%

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

Yang

¹

,

Yan

²

,

Liu

³

et al. 2022

Preprint

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Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic effect, but nitrite can be transformed into nitrosamines, which cause strong carcinogenic effects. Therefore, it is urgent to actively explore safe and efficient nitrite substitutes. In this study, cranberry powder was selected as a natural substitute for nitrite during the production of fermented sausage due to its unique antioxidant and bacteriostatic properties. The results showed that adding an appropriate amount of cranberry powder (5 g/kg) promoted a better color of the fermented sausage and promoted the accumulation of aromatic compounds. Furthermore, Pediococcus and Staphylococcus became the dominant species, accounting for more than 90% in all samples. According to the Pearson correlation analysis, Staphylococcus and Pediococcus had positive effects on the quality characteristics of fermented sausage products. This study provided the latest information on the application of cranberry powder as a natural substitute for nitrite in the process of manufacturing fermented sausage, and it also introduced an advanced solution to improve the quality characteristics and safety of fermented sausage products during processing.

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“…In addition, the proper addition of cranberry powder effectively increased the relative abundance of Staphylococcus, which was also one of the reasons why there were more flavor compounds in the The Bray-Curtis distance method was based on operational taxonomic units (OTUs) of the bacterial community composition at the genus level in samples. However, the sausages were not produced through smoking or baking, and several ketone compounds detected in this study should be produced by lipid oxidation and enzymatic hydrolysis of staphylococcal esterase (34,35). The reason for this phenomenon was that the antioxidant capacity of cranberry powder could inhibit the metabolism of microorganisms and the occurrence of oxidation reactions in samples.…”

Section: Discussionmentioning

confidence: 84%

“…Ketones are usually produced from the Maillard reaction. However, the sausages were not produced through smoking or baking, and several ketone compounds detected in this study should be produced by lipid oxidation and enzymatic hydrolysis of staphylococcal esterase ( 34 , 35 ). The reason for this phenomenon was that the antioxidant capacity of cranberry powder could inhibit the metabolism of microorganisms and the occurrence of oxidation reactions in samples.…”

Section: Discussionmentioning

confidence: 86%

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

Yang

¹

,

Yan

²

,

Liu

³

et al. 2023

Front. Nutr.

0

View full text Add to dashboard Cite

Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic effect, but nitrite can be transformed into nitrosamines, which cause strong carcinogenic effects. Therefore, it is urgent to actively explore safe and efficient nitrite substitutes. In this study, cranberry powder was selected as a natural substitute for nitrite during the production of fermented sausage due to its unique antioxidant and bacteriostatic properties. The results showed that adding an appropriate amount of cranberry powder (5 g/kg) promoted a better color of the fermented sausage and promoted the accumulation of aromatic compounds. Furthermore, Pediococcus and Staphylococcus became the dominant species, accounting for more than 90% in all samples. According to the Pearson correlation analysis, Staphylococcus and Pediococcus had positive effects on the quality characteristics of fermented sausage products. This study provided the latest information on the application of cranberry powder as a natural substitute for nitrite in the process of manufacturing fermented sausage, and it also introduced an advanced solution to improve the quality characteristics and safety of fermented sausage products during processing.

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Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS

Abstract: Article Highlights • Smoking induces numerous changes in meat that is relevant to sausages • Fermentation process enhanced the volatiles in sausages • Ketones and acids were the main volatiles in sausages during ripening

Cited by 7 publications

References 13 publications

Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage

Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

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