Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage

Wang, Hui; Xu, Jianhang; Liu, Qian; Xia, Xiufang; Sun, Fangda; Kong, Baohua

doi:10.1016/j.meatsci.2022.108827

Cited by 22 publications

(13 citation statements)

References 38 publications

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“…Petroleum ether was added to two‐thirds of the extractor volume, and the water bath was heated to make the petroleum ether reflux extraction (8 times h −1 ) for 4 h. Moisture content was measured using the procedures described in Wang et al . (2022). Water activity (Aw) was measured using a water activity analyser (Decagon Devices, Pullman, WA, USA).…”

Section: Methodsmentioning

confidence: 99%

Lactic acid bacteria and Staphylococcus carnosus fermentation as a means for eliminating 4‐alkyl branched odour fatty acids of mutton jerky and its effect on other quality characteristics

Zhou

Ying

Peng

et al. 2022

Int J of Food Sci Tech

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Lactiplantibacilllus plantarum (Lp), Pediococcus pentosaceus (Pp) and Staphylococcus carnosus (Sc) were applied to remove the odour fatty acid, and the effect on quality characteristics of mutton jerky was investigated. The results showed that the mixed strains, especially the Lp + Pp + Sc treatment, had a strong ability to remove odour. Under the action of microbial enzymes, the three main fatty acids (4methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid) that form the odour of mutton were hydrolysed. After fermentation, the water activity and moisture content of the mutton jerky decreased, making it easier to preserve. The colour also became redder and brighter, and the shear force decreased, making it easier to chew. Also, the variety of volatile flavour substances increased which may derive from amino acid metabolism (such as 2-heptanaldehyde), β-lipid oxidation (1,7,7-trimethylheptanone) and esterification (such as ethyl benzoate). The fermentation group showed an increase in the overall sensory score, for appearance, colour, taste and texture scores, and an increase in consumer friendliness. In conclusion, lactic acid bacteria and S. carnosus were helpful in the removal of odour and improvement of physicochemical properties of mutton jerky.Keywords 4-alkyl branched odour fatty acids, mutton jerky, mutton odour, quality characteristics, starter cultures.

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Section: Methodsmentioning

confidence: 99%

Lactic acid bacteria and Staphylococcus carnosus fermentation as a means for eliminating 4‐alkyl branched odour fatty acids of mutton jerky and its effect on other quality characteristics

Zhou

Ying

Peng

et al. 2022

Int J of Food Sci Tech

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“…The STPC of GD, GS, GDS, ND, GND showed no significant difference from the control on day 3 of fermentation. Staphylococcus strains, such as Staphylococcus xylosus and Staphylococcus carnosus , are the known microbial strains that contribute to the flavor formation in fermented meat products through the degradation of proteins and lipids ( Schlegel et al, 2021 ; Wang et al, 2022 ). It is, thus, predicted that the GD, GDS, ND, and GND treatment groups exhibiting a high level of STPC would produce strong flavors in the final product.…”

Section: Resultsmentioning

confidence: 99%

Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods

Jeong¹,

Lee²,

Kim³

2022

Food Sci Anim Resour

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“…Each treatment was identified with a three‐digit random code. A 1–7‐point hedonic scale test (7— like extremely , 1— dislike extremely ) was used to evaluate the sensory characteristics (Wang et al, 2022). The average scores determined by each panel member were used to calculate the score for each sample (including each of the five attributes).…”

Section: Methodsmentioning

confidence: 99%

Synergistic effect of protease and cranberry powder to enhance the quality characteristics of fried beef meatballs

Liang

Zhou

Irfan

et al. 2023

Food Bioengineering

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Tenderness and color affect meat quality. Our previous results indicated that cranberry powder can partially replace NaNO 2 in fried beef meatballs processing without compromising on its quality, especially the color. In this research, the effect of different protease enzymes combined with 10 g/kg cranberry powder for improving the quality, characteristics of fried beef meatballs were investigated. Addition of protease together with cranberry powder, the tenderness, a* value, and sensory score of fried beef meatballs were improved as a whole compared with sole 10 g/kg cranberry powder addition, indicating that protease had a beneficial effect on improving the quality of fried beef meatballs. Among the different proteases screened, the fried beef meatballs prepared with 80 U/g bromelain had a relatively higher a* value (13.06) and tenderness (12.61), and the overall acceptability ( 6) was the highest. Meanwhile, this combination exhibited lower shear stress and cooking loss, with higher water-holding capacity and protein content. The effects of marination time on the physicochemical properties of fried beef meatballs were also investigated. Marinating for 8 h displayed the best effect with the highest a* value, the lowest shear force. The current study provides a potential solution for the quality improvement of fried beef meatballs.

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Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage

Cited by 22 publications

References 38 publications

Lactic acid bacteria and Staphylococcus carnosus fermentation as a means for eliminating 4‐alkyl branched odour fatty acids of mutton jerky and its effect on other quality characteristics

Lactic acid bacteria and Staphylococcus carnosus fermentation as a means for eliminating 4‐alkyl branched odour fatty acids of mutton jerky and its effect on other quality characteristics

Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods

Synergistic effect of protease and cranberry powder to enhance the quality characteristics of fried beef meatballs

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