Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

Bis-Souza, Camila Vespúcio; Pateiro, Mirian; Domínguez, Rubén; Lorenzo, José M.; Penna, Ana Lúcia Barretto; Barretto, Andrea Carla da Silva

doi:10.1007/s13197-019-04018-8

Cited by 32 publications

(25 citation statements)

References 43 publications

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“…No starter culture was added. All manufacture conditions were previously published by Bis-Souza et al [ 31 ].…”

Section: Methodsmentioning

confidence: 99%

“…Additionally, fat is the precursor of the lipolysis and lipid oxidation reactions that modulate the release and formation of several volatile compounds, which are crucial in typical dry-cured aroma [ 27 , 28 , 29 , 30 ]. Thus, the numerous and complex reactions during ripening conferred the characteristic aroma of these products, and depend on the concentration and the olfactory threshold of each compound [ 31 ]. Moreover, as commented above, fat also exert a technological function during the dry-ripening process, because the granulated fat can facilitate the regular moisture release occurring during ripening phase [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

“…With the aim to mitigate fat reduction drawbacks, multiple authors used fat replacers such as konjac gel [ 32 ], fructooligosaccharides [ 31 , 33 , 34 ], oat, and chia emulsion gel [ 35 ], cellulose gel [ 30 ], or boiled quinoa [ 20 ]. However, in most of these studies, the use of fat replacers only affected the total fat content, but did not affect or had low effect in the fatty acid profile.…”

Section: Introductionmentioning

confidence: 99%

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Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Vargas-Ramella

Munekata

Gagaoua

et al. 2020

Foods

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The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.

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“…No starter culture was added. All manufacture conditions were previously published by Bis-Souza et al [ 31 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Vargas-Ramella

Munekata

Gagaoua

et al. 2020

Foods

Self Cite

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“…They are widely distributed in a variety of plants as a storage carbohydrate [ 8 ]. Several products have been enriched with these prebiotic compounds to increase their functionality like semi-hard cheese [ 9 ], fermented sausages [ 10 ], Greek yogurt [ 11 ], fruit juices [ 12 ], infant formulas [ 13 ], and many others. Recently Brazilian ginseng ( Pfaffia glomerata ) roots were recognized as a new source of short-chain FOS, including 1-kestose, nystose, and fructofuranosylnystose with up to 8.8 g/100 g of prebiotic carbohydrates [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

et al. 2020

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The effects of supercritical CO2 processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with Pfaffia glomerata roots aqueous extract due to its high content of short-chain FOS and then subjected to different levels of temperature (40 and 60 °C), pressure (8 and 21 MPa), and CO2 volume ratio (20 and 50%). The percentage of CO2 volume was evaluated concerning the total volume of the high-pressure reactor. Also, the functional beverage was thermally treated at 105 °C for 10 min. Physicochemical properties (pH and soluble solid content), beta-ecdysone, sugars (glucose, fructose, and sucrose), and FOS (1-kestose, nystose, and fructofuranosylnystose) content were determined. The pH and soluble solid content did not modify after all treatments. The pressure and CO2 volume ratio did not influence the FOS content and their chemical profile, however, the temperature increase from 40 to 60 °C increased the nystose and fructofuranosylnystose content. High-temperature thermal processing favored the hydrolysis of 1-kestose and reduced the sucrose content. Regarding beta-ecdysone, its content remained constant after all stabilization treatments demonstrating thus its high chemical stability. Our results demonstrated that supercritical CO2 technology is a promising technique for the stabilization of FOS-rich beverages since the molecular structures of these fructans were preserved, thus maintaining their prebiotic functionality.

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“…Lactobacillus gasseri JCM1131T, Lactobacillus fermentum CTC1693 [121] Lactobacillus paracasei and Lactobacillus rhamnosus GG [122] Bifidobacterium longum KACC 91563 [123] Fuet (fermented sausage) Lactobacillus rhamnosus CTC1679 [124] Italian salami sausage Lactobacillus acidophilus, Bifidobacterium lactis [125] Pork fermented sausage Lactobacillus rhamnosus FERMP-15120, Lactobacillus paracasei subsp. paracasei FERMP-15121 [126] Spanish Salchichón Lactobacillus paracasei, Lactobacillus rhmanosus GG [127] The authors of [128] studied the ability of Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3/IV to be used in the production of fermented pork loins.…”

Section: Meat Probiotic Product Probiotic Strains Referencementioning

confidence: 99%

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

2020

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Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

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Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

Cited by 32 publications

References 43 publications

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

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