Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation

Xing, Baofang; Zhou, Tianming; Gao, Haotian; Wu, Lisheng; Zhao, Di; Wu, Jing; Li, Chunbao

doi:10.1016/j.foodres.2023.112937

Cited by 8 publications

(3 citation statements)

References 50 publications

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“…In general, the esters, aldehydes, and hydrocarbons below mostly represent the changes in volatility between sauce meat inoculated with and without yeast. Some aldehydes may be converted to acids during the first phases of sauce meat's natural fermentation, and these acids then combine with alcohols to create esters [73]. Citral has a sweet, warm, pungent lemony flavor, whereas -(+)-citronella aldehyde has a powerful, fresh, and somewhat woodsy flavor with a touch of sweetness less than citral.…”

Section: Flavor Change Rulementioning

confidence: 99%

Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

Ji,

Wang,

Zhou

et al. 2024

Foods

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Saccharomyces cerevisiae (S. cerevisiae) and Kluyveromyces marxianus (K. marxianus) are often used as fermenters in yogurt and alcohol, and have been less studied within meat products. The yeasts were added to sauce meat, and the uninoculated group served as a control in this study to examine and compare the changing patterns of physicochemical and flavor characteristics of S. cerevisiae and K. marxianus on sauce meat during storage. The changes in moisture content, aw, pH, thiobarbituric acid reactive substances (TBARS), and other flavor characteristics were measured in sauce meat during the first, second, fourth, and sixth months after production. The following factors were examined: moisture content, aw, pH, TBARS, peroxide value (POV), acid value (AV), soluble protein (SP), free amino acid (FAA), and volatile flavoring compounds. With VIP > 1 and p < 0.05 as the screening conditions, the partial least squares model (PLS-DA) was used to assess the distinctive flavor components in the sausages. The findings demonstrated that the three groups’ changes in sauce meat were comparable during the first two months of storage but differed significantly between the 4th and 6th months. The moisture content, water activity, and pH of the sauce meat decreased gradually with the storage time; TBARS, AV, and FAA increased significantly; SP decreased significantly from 2.61 to 1.72, while POV increased to 0.03 and then decreased to 0.02. The POV and TBARS values of the yeast-infected meat were substantially lower than those of the control group, and the POV and TBARS values of the meat inoculated with S. cerevisiae were particularly decreased (p < 0.05). The POV and TBARS values of SC (S. cerevisiae group) decreased by 49.09% and 40.15%, respectively, compared to CK (the control group) at the time of storage until June. The experimental group (KM: K. marxianus group) significantly increased the SP and FAA values of the sauce meat (p < 0.05) by 32.4% and 29.84% compared to the CK group, respectively. Esters and olefins as well as alcohols and esters were much greater in meat that had been supplemented with S. cerevisiae and K. marxianus than in meat from the control group. In conclusion, inoculating sauce meat with S. cerevisiae can significantly enhance the quality and flavor of sauce meat while it is being stored.

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Section: Flavor Change Rulementioning

confidence: 99%

Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

Ji,

Wang,

Zhou

et al. 2024

Foods

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“…Sausage is a fermented meat product formed by grating raw meat (usually pork, beef, sheep, or some fish), adding seasonings, and then infusing the raw meat into casings (pig or sheep intestines) to form a column for curing and fermentation [45]. Making meat into sausages as a fermentation and preservation technique has a long history in China; it extends the shelf life, gives the food a special flavour and beautiful colour, and allows the nutrients to be more easily absorbed.…”

Section: Sausagementioning

confidence: 99%

Flavour Characteristics of Fermented Meat Products in China: A Review

Hao,

Wang,

Zhang

et al. 2023

Fermentation

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Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colours and textures that have a long history in China. These products have a unique fermented flavour, bright colour and longer shelf life than ordinary meat products, and some have proteins that are more easily absorbed by the body due to the fermentation of beneficial bacteria. Flavour development in meat products is a dynamic process. During the processing and storage of fermented meat products, the breakdown of proteins and fats is accelerated due to the addition of different fermenting agents. Moreover, the physicochemical reactions that occur within the meat products and the actions of microorganisms during the fermentation process result in the production of flavour compounds, which will determine the final flavour characteristics of the fermented meat product. This paper reviews the flavour characteristics of Chinese dry-cured hams, sausages, bacon, cured fish and sour meat and analyses the flavour substance composition of various products. Due to the differences in the raw materials, processes, auxiliary materials and fermentation processes of various types of fermented meat products in China (ham, sausage, bacon, etc.), the flavour substances contained in the various types of fermented meat products in China are different from each other. However, most fermented meat products in China are cured and fermented, and therefore, they share similarities in terms of their flavour substance composition. The flavour substances in fermented meat products mainly include alcohols, ketones, aldehydes, acids, phenols and aromatic hydrocarbons. The study of such flavour characteristics is of great significance in fermented meat product quality, and provides certain theoretical references for the study of domestic fermented meat products.

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“…Aldehydes were degradation products of lipid oxidation that are associated with yeast metabolites during fermentation. They contributed significantly to enhancing the flavor of shrimp paste and typically have a pleasant aroma resembling grass, malt, fruit, and cheese [36] . Aldehydes were not detected in the control samples, presumably due to the short fermentation time and the absence of inoculation with functional strains, which hindered the formation of aldehydes in the short term [37] .…”

Section: Volatile Compoundsmentioning

confidence: 99%

A new two-step rapid fermentation method for shrimp paste based on strain fortification and analysis of flavor quality

Li,

Leng,

Xue

et al. 2023

Food Science of Animal Products

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A two-step rapid fermentation shrimp paste process based on strain enhancement was developed by inoculating functional strains into shrimp paste in two steps. This improved the drawbacks of traditional fermented shrimp paste products, such as their lengthy fermentation times, high salt contents, and unstable fermentation quality. Single factorial and response surface analyses was employed to optimize the two-step fermentation process, and the physicochemical indices, sensory and volatile components of the rapid fermentation products were analyzed and compared with the uninoculated fermented shrimp paste. The results showed that the optimal process parameters for the one-step fermentation with Cladosporium Z3 were 12 d, 21 ℃ and 3% (V/V) inoculum, and the optimal parameters for the two-step fermentation with Enterococcus faecalis X1 were 4 d, 25 ℃ and 4% (V/V) inoculum. Compared with the uninoculated fermented shrimp paste, the two-step fermented shrimp paste samples with starters had higher amino acid nitrogen (AAN) content, more complete protein hydrolysis and lower total volatile base nitrogen (TVB-N) content, while the two-step fermentation method with intensified starters was able to promote the formation of good flavor and the good quality of shrimp paste.

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Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation

Cited by 8 publications

References 50 publications

Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

Flavour Characteristics of Fermented Meat Products in China: A Review

A new two-step rapid fermentation method for shrimp paste based on strain fortification and analysis of flavor quality

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