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Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.
Zhang, Huan; Wang, Huizhu; Chen, Qian; Cao, Yungang; Huang, Junrong; Li, Yuexin; Yao, Xianqi; Kong, Baohua.
Afiliación
  • Zhang H; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China; Linyi Xincheng Jinluo Meat Products Group Co., Ltd, Linyi, Shandong 276036, China.
  • Wang H; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China.
  • Chen Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Cao Y; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China.
  • Huang J; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China.
  • Li Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Yao X; Linyi Xincheng Jinluo Meat Products Group Co., Ltd, Linyi, Shandong 276036, China.
  • Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com.
Meat Sci ; 217: 109614, 2024 Nov.
Article en En | MEDLINE | ID: mdl-39089084
ABSTRACT
This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Fermentación / Pediococcus pentosaceus / Glicina / Productos de la Carne Límite: Adult / Animals / Female / Humans / Male Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Fermentación / Pediococcus pentosaceus / Glicina / Productos de la Carne Límite: Adult / Animals / Female / Humans / Male Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido