Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

Camila Vespúcio Bis-Souza; Mirian Pateiro; Rubén Domínguez; José M Lorenzo; Ana Lucia Barretto Penna; Andrea Carla da Silva Barretto

doi:10.1007/s13197-019-04018-8

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

J Food Sci Technol. 2019 Dec;56(12):5465-5473. doi: 10.1007/s13197-019-04018-8. Epub 2019 Aug 13.

Authors

Camila Vespúcio Bis-Souza¹, Mirian Pateiro², Rubén Domínguez², José M Lorenzo², Ana Lucia Barretto Penna¹, Andrea Carla da Silva Barretto¹

Affiliations

¹ 1Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP 15054-000 Brazil.
² Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, 32900 San Cibrán das Viñas, Ourense Spain.

Abstract

The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhmanosus on the generation of volatile organic compounds in fermented sausages was investigated. The results obtained showed that these factors significantly affected the total content of organic volatile compounds (7484, 8114, 8372 and 10,737 AU × 10⁴/g for FOS.GG, CON, FOS.BGP1 and FOS samples, respectively). A total of 59 volatile components, mainly hydrocarbons, ketones and esters were isolated. The reduction of fat content by including FOS in the formulation results in positive effects and a greater stability of the volatile profile of the fermented sausages, increasing ester compounds and reducing the undesirable notes of hexanal (probiotic samples showed values < 2 AU × 10⁴/g). Moreover, there was a symbiotic effect when the aforementioned prebiotic fiber was combined with probiotic Lactobacillus strains.

Keywords: Aroma; FOS; Lactic acid bacteria; Meat product; Prebiotic; Volatile compounds.