Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

Marianthi Sidira; Panagiotis Kandylis; Maria Kanellaki; Yiannis Kourkoutas

doi:10.1016/j.foodchem.2016.01.084

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

Food Chem. 2016 Jun 15:201:334-8. doi: 10.1016/j.foodchem.2016.01.084. Epub 2016 Jan 21.

Authors

Marianthi Sidira¹, Panagiotis Kandylis², Maria Kanellaki², Yiannis Kourkoutas³

Affiliations

¹ Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, Patras, GR-26500, Greece; Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, GR-68100, Greece.
² Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, Patras, GR-26500, Greece.
³ Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, GR-68100, Greece. Electronic address: ikourkou@mbg.duth.gr.

PMID: 26868585
DOI: 10.1016/j.foodchem.2016.01.084

Abstract

The effect of the concentration of curing salts, the nature of the probiotic culture (free or immobilized Lactobacillus casei ATCC 393 on wheat grains) and the ripening time on the generation of volatile compounds in probiotic dry-fermented sausages was investigated. Samples were collected after 1, 28 and 71 days of ripening and subjected to SPME GC/MS analysis. All factors affected significantly the concentration of all volatile compounds. Noticeably, the content of esters, organic acids and total volatiles was significantly increased after 28 and 71 days of ripening in almost all products. In most cases, reduction of curing salts content resulted in significant increase of esters and organic acids during ripening, whereas the opposite effect was observed in carbonyl compounds at days 28 and 71. Principal Component Analysis of the semi-quantitative data revealed that primarily the ripening process affected the volatile composition.

Keywords: 1-Octen-3-ol (PubChem CID: 18827); 2-Phenylethanol (PubChem CID: 6054); Acetic acid (PubChem CID: 176); Ethanol (PubChem CID: 702); Ethyl decanoate (PubChem CID: 8048); Ethyl hexanoate (PubChem CID: 31265); Ethyl lactate (PubChem CID: 7344); Ethyl octanoate (PubChem CID: 7799); HS-SPME GC/MS; Hexanal (PubChem CID: 6184); Immobilized L. casei ATCC 393; Octanal (PubChem CID: 454); Probiotic sausages; Volatiles; Wheat.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Fermentation
Gas Chromatography-Mass Spectrometry / methods*
Meat Products / analysis*
Probiotics / analysis*
Salts / chemistry*

Substances

Salts