Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages

Sidira, Marianthi; Kandylis, Panagiotis; Kanellaki, Maria; Kourkoutas, Yiannis

doi:10.1016/j.foodchem.2015.01.068

Cited by 51 publications

(31 citation statements)

References 29 publications

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“…However, Toldra, Sanz, and Flores (2001) indicated that this was based on the starter culture strains used in the formation of small molecular weighted compounds such as diacetyl during carbohydrate fermentation. 2,3-butanedione resulting from advanced oxidation of acetoin, was also identified by Kaban and Bayrak (2015) and Sidira et al (2015) in heat-treated fermented sausages.…”

Section: Volatile Compoundsmentioning

confidence: 91%

“…There are many metabolic pathways in the biosynthesis of alcohols encountered in fermented meat products, such as methyl ketone reduction, amino acid metabolism and lipid oxidation (Sidira, Kandylis, Kanellaki, & Kourkoutas, 2015). In the heat-treated sucuk samples, two alcohols, being ethanol and 1-propen-2-ol, were identified.…”

Section: Volatile Compoundsmentioning

confidence: 99%

“…Terpenes generally constitute spice-derived volatile component group, while some terpenes such as D-limonene and α-terpinene may be animal feedstuff derived (Çakir et al, 2013;Sidira et al, 2015). Terpenes in heat-treated sucuk constitute a major group within the profile of volatile compounds (Çakir et al, 2013;Kaban & Bayrak, 2015;Yılmaz, 2016).…”

Section: Volatile Compoundsmentioning

confidence: 99%

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Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heat-treated sucuk

Öz

Kabil

Kaban

et al. 2018

J Food Process Preserv

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The possibility of using Pediococcus acidilactici S147 as a starter culture in heat‐treated sucuk production has been investigated in the research. P. acidilactici S147 showed a good growth during fermentation and caused a rapid pH drop. In the starter culture group, a decrease in lactic acid bacteria count was determined by about 1 log unit during the heat treatment. In Microccoccus/Staphylococcus count, less reduction was observed during the heat treatment than the lactic acid bacteria count. In the final product, moisture content was 50.54 ± 0.62% in the control group and 48.53 ± 0.67% in the group with starter culture. However, it was determined that P. acidilactici S147 has a significant effect only on 4 of the total 66 volatile compounds identified in the heat‐treated sucuk. P. acidilactici S147 strain used in the production showed the desired decrease in pH and a limited effect on the volatile compounds. Practical applications Heat‐treated sucuk, categorized as a semi‐dry fermented sausage, has a short‐term fermentation. The use of lactic starter cultures is quite important for food safety as well as products' properties. In the present study, the possibilities of using autochthonous Pediococcus acidilactici S147 strain (isolated/identified from sucuk) as starter culture in heat‐treated sucuk production were investigated. This strain achieved the desired decrease of pH value during fermentation and can survive during the heat treatment. However, P. acidilactici S147 showed a limited effect on the volatile compounds.

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Section: Volatile Compoundsmentioning

confidence: 91%

Section: Volatile Compoundsmentioning

confidence: 99%

Section: Volatile Compoundsmentioning

confidence: 99%

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Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heat-treated sucuk

Öz

Kabil

Kaban

et al. 2018

J Food Process Preserv

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“…After extruding sausage loaves or clips with aluminum brackets on clipsators (Zonin V.G., 2006; Marianthi Sidira et al, 2015; Feiner G., 2006) [3,6,10,8], or twisted on special semiautomatic machines, or tie with twine. After that, the natural shells of raw sausages are stamped (Rogov I.A., et al, 2000) [7] to remove air, the artificial shells do not dent, because their mechanical strength is reduced.…”

Section: Resultsmentioning

confidence: 99%

“…The pressure at which the minced meat is displaced in the shell (the pressure of the extrusion) is an important factor characterizing the degree of filling of the shell with minced meat (Grazyna Budryn et al, 2016) [4] and affects the compressibility of the structure, the density of stuffing mince (Gorbatov A.V., 1982) [12], the presence of the gas phase (Marianthi Sidira et al, 2015) [6,10] and change in offset characteristics (Gorbatov A.V., 1982) [12]. With increasing of the pressure, the value of all structural and mechanical characteristics increase (Gorbatov A.V., 1982) [12], except for the plastic viscosity, which does not depend on pressure (Essien E., 2003) [5].…”

Section: Resultsmentioning

confidence: 99%

Determination of the factor space of the process of extrusion of sausage products

Кузьмин¹,

Пасичный²,

Levkun³

et al. 2017

UJFS

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Introduction. The analytical researches were conducted for the purpose of scientific substantiation of the main factors and to determine the factor space of the process of sausage stuffing extrusion. Materials and methods. Methods of research: theoreticalstudying and generalization of a priori information on the conditions for the extrusion of sausages; qualimetric. An additive mathematical model as most widespread in a qualimetry is used for joining the quality rating into the generalized (complex) index. Results and discussion. One of the main processes in the formation of sausage products, which guarantees the receipt of highquality products is the filling (extrusion) of the shell by sausage mince. The main factors of the process of sausage mince extrusion are ascertained: pressure of extrusion; mince temperature; vacuum evacuation. It is determined that the amount of pressure of extrusion depends on the type of membrane, type of product, its composition, physical-mechanical and rheological properties, which is 0,30-2,00 MPa. The minced meat temperature affects the stability of the emulsion, therefore, when extruded in the sausage shell should be in the range from +8 to +18 ºС. Vacuuming has a positive effect on: reducing the volume of air void; color; texture; maturation of the product; the terms of its storage; reduction of oxidative processes in adipose tissue, as well as bacterial insemination; improvement of the rheological characteristics of the product; water-holding capacity (WHC); improving the density of the long loaf. The evacuation measure for individual types of mince is individual and can have pressure up to-0,09 MPa. The coefficient of regression and the value of confidence interval are calculated Δb i =0,004 (α=0,2; f=8).

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Sausages and other fermented meat products

Macedo

Luciano

Cordeiro

et al. 2017

Starter Cultures in Food Production

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Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages

Cited by 51 publications

References 29 publications

Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heat-treated sucuk

Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heat-treated sucuk

Determination of the factor space of the process of extrusion of sausage products

Sausages and other fermented meat products

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