•  
  •  
 

Abstract

Objective: To study the effects of microbial nitrification inhibitors on the formation and changes of flavors in air-dried sausages. Methods: Four groups of air-dried sausages were designed: MNI group: 0.05% of microbial nitrosation inhibitors (MNI) were added; MNIP group: 0.05% MNI and an inoculation of PRO-MIX5 commercial starter (Staphylococcus xylose, Lactobacillus sake,and L. plantarum) were added; FBFAP group: fermented beef flavorings and compound antioxidants were added, and the sausages were inoculated with the PRO-MIX5 commercial starter; and CK group: blank control (CK). The flavor of air-dried sausages was determined by an amino acid analyzer, Heracles iii ultra-fast gas phase electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC-MS). Results: Glutamate, alanine, taurine and carnosine are the primary free amino acids in the four groups of air-dried sausages. The addition of MNIP promoted the production of fresh amino acids and increased the total amount of free amino acids. Glutamate and alanine, two umami and sweet amino acids, contributed the most to the taste of air-dried sausages, and the four groups of air-dried sausages were primarily umami and sweet. There were differences in flavor and taste among the four groups. The electronic nose and electronic tongue principal component analysis (PCA) could distinguish between them. The flavors and taste of the MNI and MNIP groups were similar, and the taste of FBFAP group and CK were similar. The addition of MNI and MNIP improved the umami of air-dried sausage and reduced its saltiness and bitterness. Ethyl hexanoate and ethyl isovalerate were the characteristic flavors of the MNIP group. Linalool was the characteristic flavor of the MNI group, while decanal and ethyl isovalerate were the characteristic flavors of the FBFAP group. Conclusion: The addition of MNI alone or the synergistic effect of MNI and PRO-MIX5 promotes the formation of flavor in the air-dried sausages, indicating that MNI shows great promise at promoting the formation of flavor in air-dried sausages.

Publication Date

10-16-2022

First Page

25

Last Page

36

DOI

10.13652/j.spjx.1003.5788.2022.90146

References

[1] HU Y,CHEN Q,WEN R,et al.Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus[J].LWT,2019,114:108392.
[2] CHEN J,HU Y,WEN R,et al.Effect of NaCl substitutes on the physical,microbial and sensory characteristics of Harbin dry sausage[J].Meat Science,2019,156:205-213.
[3] FADDA S,LÓPEZ C,VIGNOLO G.Role of lactic acid bacteria during meat conditioning and fermentation:Peptides generated as sensorial and hygienic biomarkers[J].Meat Science,2010,86(1):66-79.
[4] WEN R,SUN F,WANG Y,et al.Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation[J].LWT,2021,142:110982.
[5] HU Y,LI Y,LI X,et al.Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage:Texture,color,and flavor profiles[J].LWT,2022,154:112723.
[6] LU J,YANG Z,XU W,et al.Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation[J].International Journal of Food Microbiology,2019,307:108286.
[7] HONGTHONG N,CHUMNGOEN W,TAN F J.Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical,textural,microbiological,and sensory characteristics of Isan sausage(Thai fermented pork sausage)[J].Animal Science Journal,2020,91(1):e13312.
[8] BAO R,LIU S,JI C,et al.Shortening fermentation period and quality improvement of fermented fish,Chouguiyu,by co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3[J].Frontiers in Microbiology,2018,9:3 003.
[9] ZHONG A,CHEN W,DUAN Y,et al.The potential correlation between microbial communities and flavors in traditional fermented sour meat[J].LWT,2021,149:111873.
[10] GAN X,LI H,WANG Z,et al.Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?[J].Meat Science,2019,150:14-22.
[11] CHEN Q,KONG B,SUN Q,et al.Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage:In vitro and in a sausage model[J].Meat Science,2015,110:180-188.
[12] CHEN Q,KONG B,HAN Q,et al.The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development[J].LWT,2017,77:389-396.
[13] LI R Y,ZHENG X W,ZHENG X,et al.Characterization of bacteria and yeasts isolated from traditional fermentation starter(Fen-Daqu)through a 1H-NMR-based metabolomics approach[J].Food Microbiology,2018,76:11-20.
[14] 李秀明,刘静静,闫利娟,等.乳酸菌抑制N-亚硝胺形成的机理探究及应用效果[J].食品科学,2020,41(2):141-147.LI Xiu-ming,LIU Jing-jing,YAN Li-juan,et al.Inhibition mechanism and application of lactic acid bacteria on N-nitrosamine formation[J].Food Science,2020,41(2):141-147.
[15] 樊晓盼,施煜,刘一鸣,等.天然牛肉调味基料的增稠工艺优化[J].食品研究与开发,2019,40(14):81-85.FAN Xiao-pan,SHI Yu,LIU Yi-ming,et al.Optimization of thickening process for natural beef flavor[J].Food Research and Development,2019,40(14):81-85.
[16] 熊凤娇,马俪珍,王洋.二次回归正交设计优选阻断NDMA形成的亚硝化抑制剂[J].肉类研究,2018,32(6):29-34.XIONG Feng-jiao,MA Li-zhen,WANG Yang.Optimization of nitrosation inhibitors for blocking N-nitrosodimethylamine formation based on quadratic regression orthogonal design[J].Meat Research,2018,32(6):29-34.
[17] 李秀明,常娅妮,吴晨燕,等.微生物亚硝化抑制剂对红肠品质的影响[J].肉类研究,2019,33(2):13-18.LI Xiu-ming,CHANG Ya-ni,WU Chen-yan,et al.Effects of microbial nitrification inhibitors on the quality of red sausage[J].Meat Research,2019,33(2):13-18.
[18] 牛树彬,田婧,周慧敏,等.风干肠加工和贮藏过程中蛋白质的降解规律[J].肉类研究,2020,34(4):1-7.NIU Shu-bin,TIAN Jing,ZHOU Hui-min,et al.Pattern of proteolysis in air-dried sausages during processing and storage[J].Meat Research,2020,34(4):1-7.
[19] 陈援援,于德阳,秦建鹏,等.外源抑制物对风干肠风味变化的影响[J].食品工业科技,2021,42(4):215-225,231.CHEN Yuan-yuan,YU De-yang,QIN Jian-peng,et al.Effects of exogenous inhibitors on the microbial community composition and flavor changes of air-dried sausage[J].Science and Technology of Food Industry,2021,42(4):215-225,231.
[20] 雷虹.传统风干肉在风干和贮藏过程中品质及风味物质的变化研究[D].呼和浩特:内蒙古农业大学,2018:14-15.LEI Hong.Study on the quality and flavor compounds of traditional dried meat during drying and storage[D].Huhhot:Inner Mongolia Agricultural University,2018:14-15.
[21] 张凯华,臧明伍,张哲奇,等.不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响[J].食品科学,2018,39(14):242-248.ZHANG Kai-hua,ZANG Ming-wu,ZHANG Zhe-qi,et al.Effect of reheating methods on volatile flavor constituents and lipid oxidation in cooked pig ear[J].Food Science,2018,39(14):242-248.
[22] BOU R,COFRADES S,JIMÉNEZ-COLMENERO F.Fermented meat sausages[M].Fermented Foods in Health and Disease Prevention.England:Academic Press,2017:203-235.
[23] PÉREZ-SANTAESCOLÁSTICA C,CARBALLO J,FULLADOSA E,et al.Effect of proteolysis index level on instrumental adhesiveness,free amino acids content and volatile compounds profile of dry-cured ham[J].Food Research International,2018,107:559-566.
[24] HU Y,LI Y,ZHU J,et al.Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria[J].Food Research International,2021,145:110391.
[25] FLORES M.Understanding the implications of current health trends on the aroma of wet and dry cured meat products[J].Meat Science,2018,144:53-61.
[26] WEN R,HU Y,ZHANG L,et al.Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage[J].Meat Science,2019,156:33-43.
[27] SIDIRA M,KANDYLIS P,KANELLAKI M,et al.Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages[J].Food Chemistry,2015,178:201-207.
[28] LIN M,PAN D,GUO T,et al.Effect of Lactobacillus plantarum with antioxidant properties on the flavour and oxidation of Chinese sausages[J].LWT,2022,162:113427.
[29] BOMFIM V B,NETO J H P L,LEITE K S,et al.Partial characterization and antioxidant activity of exopolysaccharides produced by Lactobacillus plantarum CNPC003[J].LWT,2020,127:109349.
[30] LI S,HUANG R,SHAH N P,et al.Antioxidant and antibacterial activities of exopolysaccharides from Bifidobacterium bifidum WBIN03 and Lactobacillus plantarum R315[J].Journal of Dairy Science,2014,97(12):7 334-7 343.
[31] ZHANG L,LIU C,LI D,et al.Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88[J].International Journal of Biological Macromolecules,2013,54:270-275.
[32] NEHAL F,SAHNOUN M,SMAOUI S,et al.Characterization,high production and antimicrobial activity of exopolysaccharides from Lactococcus lactis F-mou[J].Microbial Pathogenesis,2019,132:10-19.
[33] OLIVARES A,NAVARRO J L,FLORES M.Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry[J].Food Science and Technology International,2015,21(2):110-123.
[34] SIDIRA M,KANDYLIS P,KANELLAKI M,et al.Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening[J].Meat Science,2015,100:41-51.
[35] GAENZLE M G.Lactic metabolism revisited:metabolism of lactic acid bacteria in food fermentations and food spoilage[J].Current Opinion in Food Science,2015(2):106-117.
[36] CAMPANIELLO D,SPERANZA B,BEVILACQUA A,et al.Industrial validation of a promising functional strain of Lactobacillus plantarum to improve the quality of Italian sausages[J].Microorganisms,2020,8(1):116.
[37] LAPSONGPHON N,YONGSAWATDIGUI J,CADWALLADER K R.Identification and characterization of the aroma-impact components of Thai fish sauce[J].Journal of Agricultural and Food Chemistry,2015,63(10):2 628-2 638.
[38] DZIALO M C,PARK R,STEENSELS J,et al.Physiology,ecology and industrial applications of aroma formation in yeast[J].FEMS Microbiology Reviews,2017,41(S1):S95-S128.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.