Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

Bosse, Ramona; Wirth, Melanie; Weiß, Jochen; Gibis, Monika

doi:10.1007/s00217-020-03621-w

Cited by 17 publications

(5 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A wide variety of muscle products, including boneless meat, bone‐in parts, and fish fillets, are routinely injected with brine for curing to improve tenderness, juiciness, and flavor (Bosse et al., 2021). However, Mariutti and Bragagnolo (2017) have reported that salt added in meat and seafood can favor lipid oxidation.…”

Section: Conventional Antioxidant Delivery Methodsmentioning

confidence: 99%

Lipid oxidation and antioxidant delivery systems in muscle food

Richards

Undeland

2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off‐flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross‐processing with nonmuscle antioxidant‐containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant‐containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.

show abstract

Section: Conventional Antioxidant Delivery Methodsmentioning

confidence: 99%

Lipid oxidation and antioxidant delivery systems in muscle food

Richards

Undeland

2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Amino acids are also important precursors of volatiles [ 17 ]. In our study, the sweet and over-oxidation aroma-related contributors such as organic acids (3-methyl-butanoic acid and n-decanoic acid), ketones (furaneol) and hydrocarbons (1,1-diethoxyethane and 2-ethoxy-propane) were increased after yellowing ( Figure 6 B), which could be mainly attributed to the Maillard reaction of amino acids and carbohydrates [ 18 , 19 , 20 , 21 ]. It was reported that caramel-like odorant furaneol is not only generated from Maillard reaction but also the hydrolysis product of bound furaneol [ 21 ].…”

Section: Discussionmentioning

confidence: 60%

Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits

Fan

Zhou

Qian³

et al. 2022

Molecules

View full text Add to dashboard Cite

The yellowing process is the crucial step to form the characteristic sensory and chemical properties of yellow tea. To investigate the chemical changes and the associations with sensory traits during yellowing, yellow teas with different yellowing times (0–13 h) were prepared for sensory evaluation and chemical analysis. The intensities of umami and green-tea aroma were reduced whereas sweet taste, mellow taste and sweet aroma were increased under long-term yellowing treatment. A total of 230 chemical constituents were determined, among which 25 non-volatiles and 42 volatiles were the key chemical contributors to sensory traits based on orthogonal partial least squares discrimination analysis (OPLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. The decrease in catechins, flavonol glycosides and caffeine and the increase in certain amino acids contributed to the elevated sweet taste and mellow taste. The sweet, woody and herbal odorants and the fermented and fatty odorants were the key contributors to the characteristic sensory feature of yellow tea with sweet aroma and over-oxidation aroma, including 7 ketones, 5 alcohols, 1 aldehyde, 5 acids, 4 esters, 5 hydrocarbons, 1 phenolic compound and 1 sulfocompound. This study reveals the sensory trait-related chemical changes in the yellowing process of tea, which provides a theoretical basis for the optimization of the yellowing process and quality control of yellow tea.

show abstract

“…Moreover, 2- and 3-methylbutanal produced by Leu and Ile can be oxidized to 2- and 3-methylbutanal by aldehyde dehydrogenase or reduced to 2- and 3-methylbutanol by alcohol dehydrogenase. These compounds produce malt, fruity, and sweaty flavors, which were identified as the key volatile compounds in cured ham and cured loin ( Bosse et al, 2021 ). In addition, the most abundant aldehydes in fermented sausage were non-anal formed by the oxidation of N-9 polyunsaturated fatty acids, which delivered the smell of carnation, citrus, and laurel ( Olivares et al, 2011 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Chen

et al. 2023

Front. Microbiol.

View full text Add to dashboard Cite

Methyl-branched aldehydes, especially 3-methylbutanal, have been reported to be perceived either as a malty or as a nutty/chocolate-like aroma and were considered an important flavor contributor in fermented meat products. Decomposition of leucine (Leu) by branched-chain amino acid transaminase (BACT) is a crucial step in the metabolism of Leu to 3-methylbutanal. This study was conducted to explore the effects of mixed-starter culture (Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475) and addition of Leu (0, 1, and 3 mM) on the flavor and quality of fermented sausages. The pH, water activity, texture profile analysis, color, counts of lactic acid bacteria (LAB) and staphylococci, peptide, and flavor compounds were detected during fermentation. The results showed that the starter culture group increased hardness, elasticity, the counts of LAB and staphylococci, peptide content, volatile flavor compounds, as well as the sensorial scores of sausage, while decreasing pH, aw, and L* and b* values compared with the non-inoculation group. The mixed starter of adding with 3 mM Leu enhanced the content of 3-methylbutanal and overall flavor of fermented sausages. It is applicable to directionally produce methyl-branched aldehydes and improve the overall quality of fermented sausage by the addition of Leu and using starter of L. fermentum YZU-06 and S. saprophyticus CGMCC 3475.

show abstract

Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

Cited by 17 publications

References 45 publications

Lipid oxidation and antioxidant delivery systems in muscle food

Lipid oxidation and antioxidant delivery systems in muscle food

Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits

Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Contact Info

Product

Resources

About