Relationship of Microbial Activity to Changes in Lipids of Foods

Alford, John A.; Smith, James L.; Lilly, Helen D.

doi:10.1111/j.1365-2672.1971.tb02273.x

Cited by 73 publications

(20 citation statements)

References 39 publications

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“…Moreover, a slightly decrease was observed for stearic, linoleic, and eicosadienoic in all batches of sausages during fermentation. According to Demeyer et al (1974), in fermented sausages there is a tendency to hydrolysis linoleic (C18:2), oleic (C18:1), and stearic (C18:0), probably because of the specific lipolysis of the microbial lipases, which is dependent on the position and structural conformation of the fatty acids in the glycerides (Alford et al 1971). Polyunsaturated fatty acids (PUFA) were higher in the sausages with cultures as compare to the control.…”

Section: Resultsmentioning

confidence: 98%

Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages

Xia

2006

World J Microbiol Biotechnol

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To improve the quality and functionality and increase the utilization of silver carp (Hypophthalmichthys molitrix) muscle, three groups of silver carp sausages inoculated with the combinations of Staphylococcus xylosus-12 with Lactobacillus plantarum-15, Pediococcus pentosaceus-ATCC33316, and Lactobacillus casei subsp. casei-1.001, and a batch without any starter (control) were prepared. During the 48 h fermentation at 30°C, silver carp sausages inoculated with mixed starter cultures resulted in a rapid pH decrease, suppression in the growth of Enterobacteriaceae, Pseudomonas, yeasts and molds, and exhibited higher texture profiles (hardness, gumminess, springiness, and chewiness) and whiteness than the control (P < 0.05). The changes in non-protein nitrogen (NPN), free amino acid and SDS-PAGE indicated severe hydrolysis of muscle protein occurred during fermentation. Polyunsaturated fatty acids were higher in quantity in sausages with cultures compare to the control. No significant differences for taste, texture, and appearance were found among batches with mixed starters. The sausage inoculated with the combination of Lactobacillus plantarum-15, S. xylosus-12, and Lactobacillus casei subsp. casei-1.001 (S-PXC) gained highest scores for flavor and overall acceptability. There was an apparent positive correlation (r = 0.87) between the NPN and the overall acceptability in sausages, whereas pH value showed a significantly negative correlations (r = -0.89 to -0.99, P < 0.05) with taste, flavor, texture, appearance, and overall acceptability.

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Section: Resultsmentioning

confidence: 98%

Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages

Xia

2006

World J Microbiol Biotechnol

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“…7,27±30 The oxidative changes undergone by unsaturated fatty acids can be considered to be due in large measure to bacterial activity, giving rise to peroxides and carbonyl compounds. 31 It has been suggested that the peroxides and carbonyl compounds present in cured meat products derive from fatty acids released during lipolysis. 32,33 In the present study we found that peroxide index varied signi®cantly over the curing period (Table 2 and Fig 3).…”

Section: Resultsmentioning

confidence: 99%

Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage

Fernández‐Fernández¹,

Vázquez‐Odériz²,

Romero-Redríguez³

2002

J Sci Food Agric

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Physicochemical and sensory changes were evaluated during the curing of Galician chorizo, comparing samples from three different manufacturers (each of whom uses different procedures for smoking and curing). The observed variations were in all cases largely explained by pairwise differences between one of the manufacturers (manufacturer C) and the other two and are probably attributable to the more traditional and less strictly controlled process conditions used by manufacturer C.

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“…Las mayores diferencias entre los valores medios de los cuatro lotes se observan para los compuestos carbonilos, tal vez explicable por el comportamiento de este tipo de compuestos, capaces de presentar oscilaciones a lo largo de la curación de los embutidos (LIzarraga et al, 1989), debido a su doble origen: la fermentación de los azúcares al inicio (de Ketelaere et al, 1974) y el metabolismo de los peróxidos lipidióos, por parte de los microorganismos, al final (Alford et al, 1971).…”

Section: Tabla 11unclassified

La oxidación de componentes grasos y formación de hexanal en la curación del salchichón

Chasco¹,

Beriain²,

Bello³

1992

Grasas y Aceites

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RESUMENLa oxidación de componentes grasos y formación de hexanai en la curación del salchichón Se ha estudiado la formación de aicanales de cadena corta (C3-C6) durante el proceso de curación de un salchichón estándar elaborado en planta piloto. Se ha comparado sus contenidos finales con los obtenidos para otros tres lotes de salchichón de fabricación industrial (I, II. III). Con excepción del hexanai, que se encuentra en cantidades importantes, los otros tres aldehidos aparecen en cantidades muy reducidas o incluso no se detectan. No se ha obtenido una correlación estadística entre el contenido en hexanai y los niveles de oxidación de los componentes grasos valorados a través del índice de peróxidos, el número T.B.A. o los compuestos carbonilos totales.Sin embargo, sí existe una cierta correlación entre el contenido en hexanai y las relaciones oleico/linoleico de cada lote de salchichón. La ausencia de hexanai en todos los salchichones del lote II viene correspondida por una mayor proporción de ácido linoleico entre sus AGL. Se propone la determinación de hexanai como un modo útil de comprobar si el mecanismo oxidative de las grasas durante el proceso de curación ha sido correcto. PALABRAS-CLAVE: HexanaiLipidie components oxidation and hexanai formation during the curing of saucisson It has studied formation of alcanals of low weight (03-06) during the curing of standard Saucisson manufactured in pilot plant. Aldehydes content have been compared to others obtained in three batches of industrial process (I, li y III). Except to hexanai, present in important amounts, the rest of aldehydes appear in reduced levels even are not detected. Statistical correlation has not been obtained between hexanai content and oxidation levels of lipidie components titrated by peroxides value, T.B.A. number or total carbonyl compounds. However, certain correlation has been found between hexanai content and ratio of oleic/linoleic of each batch of saucisson. Absence of hexanai in all of saucissons of batch II is corresponded by a greater proportion of linoleic acid between their A.G.L. It is proposed determination of hexanai like an useful method to check whether oxidative mechanism of lipids during the curing has been corrected. KEY-WORDS: Curing process Saucisson.Hexanai -Lipidie oxidationdación en su proceso de maduración-desecación, dando lugar a un núnnero importante de sustancias volátiles entre ellas aldehidos (Bailey et al., 1980). Este conjunto de reacciones en el que toman parte los lípidos desempeña un papel importante en el desarrollo del aroma típico de cada embutido (Shahidi, 1989), a través de mecanismos todavía no bien comprendidos (Gray et al., 1984). Una de las reacciones que se considera más relevante en este proceso es la oxidación del ácido linoleico, que lleva a la formación de hexanai (Ellis et al., 1968) (Henderson et al., 1980) (Frankel et al., 1981. La valoración del contenido en este aldehido se ha propuesto como una fórmula válida para predecir la calidad de algunos aceites vegetales (Dupuy et al., 1976) ...

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Relationship of Microbial Activity to Changes in Lipids of Foods

Cited by 73 publications

References 39 publications

Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages

Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages

Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage

La oxidación de componentes grasos y formación de hexanal en la curación del salchichón

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