Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue.

Published on Feb 1, 2021in Meat Science3.644
· DOI :10.1016/J.MEATSCI.2020.108338
Qian Chen21
Estimated H-index: 21
(NEAU: Northeast Agricultural University),
Yingying Hu6
Estimated H-index: 6
(NEAU: Northeast Agricultural University)
+ 3 AuthorsBaohua Kong42
Estimated H-index: 42
(NEAU: Northeast Agricultural University)
Source
Abstract
The effects of different sodium substitutes on the physical and bacterial properties, flavour profile and sensory evaluation of dry fermented sausage were investigated. There were three different salt formulations, including control (C: 100%NaCl), S1 (70%NaCl and 30%KCl) and S2 (70%NaCl, 20%KCl and 10% flavour enhancers). Higher moisture content and lactic acid bacteria count, and lower pH and Staphylococcus count were observed in NaCl substitution treatments compared to the control (P < 0.05). Sixty-two volatiles were detected in sausages, and 26 compounds were regarded as key volatile compounds based on the odour activity values. The electronic tongue result and sensory evaluation showed that the taste profile of S2 treatment was similar to control treatment; and the electronic nose, volatile compound results and hierarchical cluster analysis showed that the sodium substitutes had a more significant effect on the odour profile. Overall, S2 may be an ideal low-sodium substitute to achieve a 30% reduction in NaCl and provide a better flavour profile of fermented sausages.
📖 Papers frequently viewed together
17 Citations
23 Citations
References54
Newest
#1Yaqing Xiao (Hefei University of Technology)H-Index: 3
#2Yingnan Liu (NWAFU: Northwest A&F University)H-Index: 1
Last. Peijun Li (Hefei University of Technology)H-Index: 12
view all 5 authors...
Abstract The use of starter cultures helps to improve the quality and safety of traditional meat products. In this study, the effects of Lactobacillus plantarum R2 and Staphylococcus xylosus A2 inoculation on microbial community, lipolysis, proteolysis, and volatile compounds in Chinese dry fermented sausages were investigated. Culture-dependent and culture-independent high-throughput sequencing) methods were employed to evaluate the bacterial communities. Results showed that the total contents ...
14 CitationsSource
#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Lang Zhang (NEAU: Northeast Agricultural University)H-Index: 5
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 6 authors...
Abstract The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5% and 1.0%) on the bacterial growth, physicochemical characteristics, flavour profile and sensory traits of fermented dry sausage. The moisture content, water activity and lactic acid bacteria count increased as the NaCl level decreased (P
17 CitationsSource
#1Danshi Zhu (Bohai University)H-Index: 9
#2Xiaojun Ren (Bohai University)H-Index: 1
Last. Jianrong Li (Bohai University)H-Index: 48
view all 7 authors...
Abstract The flavour difference and other quality indicators among five popular apple varieties (‘Ralls’, ‘Jonagold’, ‘Orin’, ‘Indo’, and ‘Hanfu’) were evaluated mainly using electronic nose and electronic tongue coupled with gas chromatography-mass spectrometry (SPME/GC–MS). By linear discriminant analysis (LDA) of E-nose output data, the aroma of ‘Orin’ was found to be quite different from other varieties. There were obvious differences on sourness, saltiness, and umami among the five apple va...
37 CitationsSource
#1Huan Zhan (Jiangnan University)H-Index: 3
#2Khizar Hayat (KSU: King Saud University)H-Index: 8
Last. Xiaoming Zhang (Jiangnan University)H-Index: 42
view all 6 authors...
Abstract The correlation between flavor-active non-volatile compounds in chicken broth, the chemical components in muscle, and sensory evaluation was analyzed through partial least square regression analysis. In chicken broth, free amino acid serine significantly and positively influenced the fatty attribute (p 10 K, Mw 5 K–10 K, Mw 0.2 K–1 K) exerted a positive influence on umami and kokumi attribute. Among nucleotides, inosine-5′-monophosphate influenced the meaty attribute, whereas guanosine-...
8 CitationsSource
#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 6 authors...
Abstract Pediococcus pentosaceus (Pp) , Lactobacillus curvatus (Lc) , Lactobacillus sakei (Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality characteristics and flavor formation in Harbin dry sausage. The inoculation of dry sausages with bacterial strains, especially mixed strains (Pp + Sx + Lc and Pp + Sx + Ls), significantly decreased the moisture content and water activity. Compared with the sausages inoculated with a single strain and non-inoculated, ...
20 CitationsSource
#1Tomasz Wasilewski (Gdańsk Medical University)H-Index: 9
#2Dorian MigońH-Index: 5
Last. Wojciech Kamysz (Gdańsk Medical University)H-Index: 35
view all 4 authors...
Abstract Electronic nose (enose, EN) and electronic tongue (etongue, ET) have been designed to simulate human senses of smell and taste in the best possible way. The signals acquired from a sensor array, combined with suitable data analysis system, are the basis for holistic analysis of samples. The efficiency of these instruments, regarding classification, discrimination, detection, monitoring and analytics of samples in different types of matrices, is utilized in many fields of science and ind...
33 CitationsSource
#1Rongxin Wen (NEAU: Northeast Agricultural University)H-Index: 5
#2Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 6 authors...
Abstract The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein oxidation and flavor development of Harbin dry sausage was investigated. There were three salt formulations, including a control (100% NaCl), NaCl partially substituted with KCl (SS1) (70% NaCl and 30% KCl), and NaCl partially substituted with KCl combined with other components (SS2) (70% NaCl, 20% KCl, 4% lysine, 1% alanine, 0.5% citric acid, 1% Ca-lactate and 3.5% maltodextrin). The levels of...
33 CitationsSource
#1Chen Jiaxin (NEAU: Northeast Agricultural University)H-Index: 3
#2Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 6 authors...
Abstract The effect of partial replacement of NaCl by using sodium substitutes (SS) on the physical, microbial and sensory characteristics of Harbin dry sausage was investigated. There were three salt formulations, including control (100% NaCl), NaCl partly substituted by KCl (SS1) (70% NaCl and 30% KCl), and NaCl partly substituted by KCl combined with other components (SS2) (70% NaCl, 20% KCl, 3.5% maltodextrin, 4% L-Lys, 1% L-Ala, 0.5% citric acid and 1% Ca-lactate). After a 12-day fermentati...
25 CitationsSource
#1Wenjiang Dong (Chinese Academy of Tropical Agricultural Sciences)H-Index: 9
#2Rongsuo Hu (Chinese Academy of Tropical Agricultural Sciences)H-Index: 6
Last. Zhong Chu (Chinese Academy of Tropical Agricultural Sciences)H-Index: 6
view all 7 authors...
Abstract In this study, room-temperature drying, solar drying, heat pump drying (HPD), hot-air drying, and freeze drying were applied to investigate the volatile profiles and taste properties of roasted coffee beans by using electronic nose, electronic tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that the drying process markedly affected pH, total titratable acidity, total solids, and total soluble solids. Significant d...
67 CitationsSource
#1Marcio Aurélio de Almeida (ESALQ: Escola Superior de Agricultura Luiz de Queiroz)H-Index: 8
#2Erick Saldaña (ESALQ: Escola Superior de Agricultura Luiz de Queiroz)H-Index: 14
Last. Silvina FaddaH-Index: 20
view all 7 authors...
Abstract Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use of NaCl substituents. In the present work, the peptidogenic potential of four lactic acid bacteria species was evaluated in a low-sodium beaker sausage (BS) model. Using a peptidomic approach, a total of 86 low molecular weight (LMW) peptides were accurately identif...
13 CitationsSource
Cited By7
Newest
#1Hongzhen Du (NEAU: Northeast Agricultural University)H-Index: 1
#2Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 5 authors...
Abstract null null This study investigated the effects of different woodchip types (beech, oak, pear, and apple) on the volatile compounds and sensory characteristics of smoked bacon. The volatile compounds were influenced by woodchip types and the total content of ketones and phenols in pear-smoked bacon were higher than in bacon smoked with other woodchips (P 0.05). Correlation analysis showed that the E-nose and E-tongue data were highly correlated with contents of alcohols, aldehydes, and ke...
Source
#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Yongjie Li (NEAU: Northeast Agricultural University)
Last. Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
view all 6 authors...
Abstract The purpose of this study was to investigate the effects of lactic acid bacteria (LAB) including Lactobacillus curvatus, Lactobacillus sakei, Weissella hellenica, and Lactobacillus plantarum on the taste profiles of reduced-salt dry sausage. The results showed that the inoculation of LAB increased the moisture content and water activity and decreased the pH values of the sausages. Higher contents of total free amino acids (FAAs) were observed in the inoculated sausages (P
Source
#1Ao Zhang (NEAU: Northeast Agricultural University)
#2Zongcai Zhang (NEAU: Northeast Agricultural University)
Last. Zhen Feng (NEAU: Northeast Agricultural University)
view all 8 authors...
Abstract null null The purpose of the present study was to control the fermentation time and nitrite content of suancai prepared with Lactobacillus plantarum. According to analyses of the consumption amount and rate of nutrients, growth-stimulating nutrients, essential nutrients and nutrients accelerating the fermentation process of suancai, Asp, Thr, Glu, Cys, Tyr, Mg2+, Mn2+ and inosine were selected as additions to suancai prepared with L. plantarum. The fermentation time and nitrite content ...
Source
#1Chen Jiaxin (NEAU: Northeast Agricultural University)H-Index: 3
#2Jinhai Zhao (CAS: Chinese Academy of Sciences)H-Index: 1
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 5 authors...
The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0....
Source
#1Fang Yang (HAU: Hunan Agricultural University)
#2Hu Gao (HAU: Hunan Agricultural University)
Last. Jun He (HAU: Hunan Agricultural University)H-Index: 3
view all 8 authors...
Source
#1Kejing Xu (Jiangnan University)
#2Min Zhang (Jiangnan University)H-Index: 90
Last. Yaping LiuH-Index: 1
view all 5 authors...
Basil was used as a source of flavor components and antioxidants to prepare new chicken powder products to improve flavor and shelf life. Microwave vacuum drying (MVD), radio frequency drying (RFD)...
Source
#1Siyang Deng (Gembloux Agro-Bio Tech)H-Index: 1
#2Liu YunheH-Index: 1
Last. Christophe Blecker (Gembloux Agro-Bio Tech)H-Index: 58
view all 7 authors...
Abstract The oxidation and volatile constituents of bacon (which made of white pig (Duroc×Landrace×Yorkshire) and black pig (Beijing Black×Yorkshire)) during refrigerated storage were analyzed by thiobarbituric acid reactive substances (TBARS), total thiol groups, gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupling with ion mobility spectrometry (GC-IMS). The TBARS value of tested samples increased while the total thiol groups decreased during 60 days storage (P
2 CitationsSource