Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

Hu, Yingying; Chen, Qian; Wen, Rongxin; Wang, Yan; Qin, Ligang; Kong, Baohua

doi:10.1016/j.lwt.2019.108392

Cited by 66 publications

(47 citation statements)

References 34 publications

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“…However, no differences were observed in the moisture among batches ( Table 1 ). That is in accordance with other studies performed on dry-cured fermented sausages with the addition of D. hansenii [ 34 ], because it favors dehydration through proteolysis; and LAB are linked to the decrease in the water-holding capacity of denaturalized proteins, in the last case induced by the acidification [ 35 ]. The reduction of a w in batch P could be related to the capacity for holding water by molds growing on the surface of dry-cured fermented sausages [ 36 ].…”

Section: Resultssupporting

confidence: 91%

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Álvarez

Andrade

Garcı́a

et al. 2020

Foods

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Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial population, and the sensory characteristics of these foods, have not yet been evaluated. The aim of this study was to assess the viability of the inoculation of these protective cultures, and their impact on the quality of dry-cured fermented sausages. These microorganisms were co-inoculated with a native desirable population (Penicillium nalgiovense, P. chrysogenum, D. hansenii, and Staphylococcus vitulinus) in a dry-cured fermented sausage (salchichón)-based medium in the presence and absence of PgAFP. Macroscopically, the biocontrol candidates did not produce relevant changes in the growth of the native population, enabling their coexistence. However, PgAFP causes the alteration of the hyphae structure in desirable molds. Thus, PgAFP was discarded for use on the surface of raw dry-cured fermented sausages (salchichón) in the pilot plant. The used biocontrol agents did not negatively affect the physico-chemical parameters of the dry-cured fermented sausages (salchichón) after ripening, which showed the typical volatile profile and odor. Thus, the application of E. faecium SE920, D. hansenii FHSCC 253H, and P. chrysogenum CECT 20922 as protective cultures against toxigenic molds during the ripening of dry-cured fermented sausages does not modify their typical sensorial quality.

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Section: Resultssupporting

confidence: 91%

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Álvarez

Andrade

Garcı́a

et al. 2020

Foods

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“…The moisture content of each smoked horsemeat sausage was determined as described by Hu et al (2019); The determination of salt content was determined as described by Jin et al (2010); The pH was determined by homogenizing the sample (10 g) with distilled water (90 ml) and using a pH meter (PHS‐25; SDLS, Beijing, China) to measure the pH value.…”

Section: Methodsmentioning

confidence: 99%

“…Coagulase‐negative staphylococci (CNS) and lactic acid bacteria (LAB) are the primary microorganisms found in fermented sausage and these are closely related to the quality and safety of the final product (Hu et al, 2019). The CNS strains possess the protein and lipid metabolic functions, which contribute to aroma formation in the final fermentation products (Hu et al, 2019). Staphylococcus carnosus and Staphylococcus xylose have been extensively studied and used as CNS starter cultures (Flores & Toldrá, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage

Wang

Lü

Wang

et al. 2020

J Food Process Preserv

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This study evaluated the effects of starter cultures (Lactobacillus sakei and Staphylococcus xylosus) on lipid oxidation and accumulation of biogenic amines (BAs)in Chinese smoked horsemeat sausage. Physicochemical parameters, microorganisms, and sensory properties were assessed in smoked horsemeat sausage. Traditional microbiological detection and polymerase chain reaction-denaturing gradient gel electrophoresis analysis showed that the starter cultures inhibited the growth of pathogenic bacteria in smoked horsemeat sausage during ripening. In addition, the starter cultures not only significantly reduced lipid oxidation, but also inhibited the accumulation of BAs (cadaverine, tyramine, putrescine, 2-phenylethylamine, histamine, and tryptamine) in smoked horsemeat sausage. Sensory evaluation results showed that the starter cultures significantly improved the color, taste, odor, and overall acceptability scores of the smoked horsemeat sausage. Overall, the starter cultures were suitable for production of smoked horsemeat sausage with good organoleptic qualities.

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“…Harbin dry sausages are produced by placing them in a fermentation chamber at 25 • C and 75 to 80% humidity and fermenting them for about 15 days using endogenous enzymes and beneficial microorganisms present in the raw material (Chen et al, 2017). Among these beneficial microorganisms, CNS and LAB were found to be common dominant strains in Harbin dry sausages (Hu et al, 2019). In our preliminary research, we purified the extracellular protease from LAB of Harbin dry sausages and evaluated its biochemical characteristics.…”

Section: Introductionmentioning

confidence: 99%

Biochemical properties of extracellular protease from Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins

Wang

Xia

et al. 2021

Journal of Food Science

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The characteristics of the extracellular protease, produced by Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins were investigated. The protease was purified by ammonium sulfate, ion exchange, and gel filtration chromatography to obtain a 20.0 kDa extracellular protease. The protease reached maximal activity at pH 9.0 and 50 °C and was stable at pH 7.0 to 11.0 and 20 to 40 °C. Its protease activity was easily inhibited in the presence of Zn2+, Fe2+, and Fe3+. The enzymatic characterization of the protease revealed a Vmax 49.50 U/ml·min, Km 8.19 mg/ml, and the half‐life = 28.06 min, ΔH*d = 114.11 kJ/mol, ΔG*d = 89.24 kJ/mol, and ΔS*d = 77.00 J/mol·K at 50 °C. In addition, the protease hydrolyzed meat protein into small particles and produced soluble peptides. This study provides a basis for understanding the biochemical characteristics of the S. carnosus RT6 protease and its future application for fermented meat products.

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Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

Cited by 66 publications

References 34 publications

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage

Biochemical properties of extracellular protease from Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins

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