Tyrosine deposits in brines of salted natural sausage casings of bovine origin

Kröckel, Lothar; Schmidt, Heinar; Andrée, Sabine

doi:10.1016/j.lwt.2015.12.043

Cited by 3 publications

(6 citation statements)

References 18 publications

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“…In free form amino acids, the proportions of tyrosine and phenylalanine were 87.61% and 1.74%, while the percentages of tyrosine and phenylalanine in the hydrolyzed amino acids reached 95.29% and 2.34%. The results were similar to previous studies (Kröckel et al., 2016). After calculation, the proportions of tyrosine and phenylalanine in the combination form were 94.89% and 2.75%, respectively.…”

Section: Resultssupporting

confidence: 93%

“…The white spots were initially suspected to be a crystal of calcium oxalate and later speculated to be insoluble protein hydrolysis products (Dox, 1911). In recent years, the main composition of white spots in western fermented food, such as cheese (Bottazzi, 1994; Tansman, Kindstedt, & Hughes, 2015), sausage (Kröckel, Schmidt, & Andrée, 2016), and ham (Arnau et al., 1996), was found to be tyrosine. Researchers in Asian countries also found that the white spots in Asian fermented food, such as Thai Chieo (Ferng & Chiou, 1993), tempeh (Guoji, Weiqiang, & Haihong, 1997), sufu (Hong‐kang, Jun‐yong, & Jian, 2015), and doubanjiang (broad bean paste) (Niu et al., 2019), were also mainly composed of tyrosine.…”

Section: Introductionmentioning

confidence: 99%

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Composition, source, and influencing factors of white spots formation in soybean paste

Min

Niu

Shan

et al. 2020

Journal of Food Science

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White spots are commonly found in bean-based fermented food, which will significantly lower the product quality. This study aimed to analyze the composition of white spots and further reveal the source and influencing factors of white spots in bean-based fermented food using soybean paste as study model. The results showed that white spots were mainly composed of 40.96% free tyrosine and 37.94% tyrosine in combination form. During soybean paste fermentation, tyrosine was found to be produced by the actions of proteolytic enzymes secreted by Aspergillus oryzae 3.042 instead of the microbial metabolism and the excessive accumulation of tyrosine in soybean paste led to the formation of white spots. Among all influencing factors, high temperature treatment favored the formation of white spots. The existence of soy peptone and phenylalanine would postpone the precipitation of tyrosine while promoting the aggregation of the tyrosine precipitation. Field emission scanning electron microscope analysis showed that tyrosine would accumulate around the soybean protein particles and treatment at 120°C would disrupt the structure of tyrosine-protein complex. Based on the above results, we proposed that treatment of soybean paste at temperature lower than 80°C was the current practically applicable method to control the formation of white spots in soybean paste.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Composition, source, and influencing factors of white spots formation in soybean paste

Min

Niu

Shan

et al. 2020

Journal of Food Science

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“…This will reduce the consumers’ confidence toward the product and damage the corporate brand, thus causing economic losses. This phenomena is not only observed in broad bean paste, but also exists in Thai style Tao chieo (Flegel, Bhumiratana, & Srisutipruti, ), salted bovine sausages (Kröckel, Schmidt, & Andrée, ) and other fermented foods (Ferng & Chiou, ). The main component of the water insoluble components is tyrosine which is formed as a result of proteolytic enzyme activity (Kröckel et al, ).…”

Section: Introductionmentioning

confidence: 87%

“…This phenomena is not only observed in broad bean paste, but also exists in Thai style Tao chieo (Flegel, Bhumiratana, & Srisutipruti, 1981), salted bovine sausages (Kröckel, Schmidt, & Andrée, 2016) and other fermented foods (Ferng & Chiou, 1993). The main component of the water insoluble components is tyrosine which is formed as a result of proteolytic enzyme activity (Kröckel et al, 2016). It is believed that the proteins were firstly cut into short peptides by endopeptidase and tyrosine was formed by further digestion through carboxypeptidase reaction.…”

Section: Introductionmentioning

confidence: 95%

Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste

et al. 2018

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Tyrosine crystals occasionally appeared on the broad bean paste surface, which will cause economic losses. This study aimed to eliminate the tyrosine crystals in broad bean paste through decreasing the activities of proteolytic enzymes produced by Aspergillus oryzae and process optimization. Broad bean pastes containing no more than 6.16 mg/g dry material tyrosine showed low possibility to form tyrosine crystals. Using tyrosine as substrate, the A. oryzae 3.042 was adaptively evolved and the tyrosine content in the broad bean paste fermented by the evolved A. oryzae was reduced from 6.49 mg/g dry material to 6.14 mg/g dry material (p < 0.05). When the production process was optimized, the tyrosine content in broad bean paste was further reduced to 5.67 mg/g dry material (p < 0.05). In this condition, no tyrosine crystals were formed in broad bean paste after the 12‐month storage while the product quality was not influenced. Practical applications Tyrosine crystals were one of the most important factors which negatively influence the quality of traditionally fermented food, including broad bean paste, soybean paste, and sausages. The appearance of tyrosine crystals in these foods will cause economic losses to manufacturers. This study tried to eliminate the appearance of tyrosine crystals through decreasing the activities of proteolytic enzymes produced by Aspergillus oryzae 3.042 and fermentation process optimization. The adoption of modified A. oryzae and optimized fermentation process successfully guaranteed the elimination of tyrosine crystals formation in the production and storage period of broad bean paste. This will not only benefit the broad bean paste manufacturers but also provide guidance for other fermented food producers to deal with tyrosine crystals problem.

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“…Natural casings, which are tender and with a special bite, are widely applied for various sausage specialties (Kr€ ockel et al, 2016). However, casings are susceptible to bursting during sausage stuffing and so the properties of natural casings need to be improved (Harper et al, 2012;Feng et al, 2014c).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long‐term storage

Feng

García‐Martín

et al. 2016

Int J of Food Sci Tech

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Summary The effects of different cooling methods [commercial cooling and immersion vacuum cooling (IVC)] and different casings (natural casing and modified casing) on colour, texture profile, pH, moisture content and bacterial growth of sausages stored for 21 days were evaluated by principal component analysis and discriminant analysis. Total viable count of sausages with natural casing‐IVC (4.03 log cfu g−1) was significantly lower than those of sausages with modified casing‐IVC (4.76 log cfu g−1) and modified casing‐commercial cooling (5.13 log cfu g−1) (P < 0.05) at day 21. According to discriminant analysis, sausages stored for 21 days were clearly differentiated from those stored for 5 and 16 days by gumminess. Sausages with natural casing‐IVC can be discriminated by gumminess from other treatments. The modified casing was conducive to the IVC system; however, the modified casing was unlikely to protect samples against microorganisms.

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Tyrosine deposits in brines of salted natural sausage casings of bovine origin

Cited by 3 publications

References 18 publications

Composition, source, and influencing factors of white spots formation in soybean paste

Composition, source, and influencing factors of white spots formation in soybean paste

Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long‐term storage

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