Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile compounds were studied. Residual nitrate was not affected by vacuum storage and its reduction resulted in a reduction of sausage redness. General microbial counts decreased during vacuum storage, though nitrate reduction increased the growth of total mesophilic bacteria and Gram positive cocci. Long storage time and 25% nitrate reduction affected microbial activity and sausage aroma profile. Short vacuum storage times and moderate nitrate reduction (15%) were related to compounds producing pleasant odours (3-hydroxy-2-butanone, ethyl octanoate, ethyl-3-methylbutanoate and 2,3-pentanedione) and cheesy/buttery odour (2,3-butanedione and ethyl-2-hydroxypropanoate). In contrast, 25% nitrate reduction increased compounds like heptanal (green, unpleasant odour) and those related to unpleasant odours, methanethiol (rotten odour) and methional (cooked potato).

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Bibliographic Details
Main Authors: Perea Sanz, Laura, Montero, Rebeca, Belloch, Carmela, Flores Llovera, Mónica
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Language:English
Published: Elsevier 2018-09-01
Subjects:Nitrate, Fermented sausage, Storage, Vacuum, Flavour, Health safety,
Online Access:http://hdl.handle.net/10261/172595
http://dx.doi.org/10.13039/501100003359
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100003329
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spelling dig-iata-es-10261-1725952020-05-21T13:03:07Z Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage Perea Sanz, Laura Montero, Rebeca Belloch, Carmela Flores Llovera, Mónica Ministerio de Economía y Competitividad (España) European Commission Generalitat Valenciana Nitrate Fermented sausage Storage Vacuum Flavour Health safety Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile compounds were studied. Residual nitrate was not affected by vacuum storage and its reduction resulted in a reduction of sausage redness. General microbial counts decreased during vacuum storage, though nitrate reduction increased the growth of total mesophilic bacteria and Gram positive cocci. Long storage time and 25% nitrate reduction affected microbial activity and sausage aroma profile. Short vacuum storage times and moderate nitrate reduction (15%) were related to compounds producing pleasant odours (3-hydroxy-2-butanone, ethyl octanoate, ethyl-3-methylbutanoate and 2,3-pentanedione) and cheesy/buttery odour (2,3-butanedione and ethyl-2-hydroxypropanoate). In contrast, 25% nitrate reduction increased compounds like heptanal (green, unpleasant odour) and those related to unpleasant odours, methanethiol (rotten odour) and methional (cooked potato). Financial support from AGL2015-64673-R (MINECO, Spain) and FEDER funds, and the predoctoral scholarship (ACIF/2016/107, GVA, Spain) to Laura Perea-Sanz are fully acknowledged. Peer reviewed 2018-11-23T11:30:46Z 2018-11-23T11:30:46Z 2018-09-01 artículo http://purl.org/coar/resource_type/c_6501 Meat Science 147: 100-107 (2019) 0309-1740 http://hdl.handle.net/10261/172595 10.1016/j.meatsci.2018.08.026 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64673-R Postprint Financial support from AGL2015-64673-R (MINECO, Spain) and FEDER funds, and the predoctoral scholarship (ACIF/2016/107, GVA, Spain) to Laura Perea-Sanz are fully acknowledged. Sí open Elsevier
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Nitrate
Fermented sausage
Storage
Vacuum
Flavour
Health safety
Nitrate
Fermented sausage
Storage
Vacuum
Flavour
Health safety
spellingShingle Nitrate
Fermented sausage
Storage
Vacuum
Flavour
Health safety
Nitrate
Fermented sausage
Storage
Vacuum
Flavour
Health safety
Perea Sanz, Laura
Montero, Rebeca
Belloch, Carmela
Flores Llovera, Mónica
Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
description Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile compounds were studied. Residual nitrate was not affected by vacuum storage and its reduction resulted in a reduction of sausage redness. General microbial counts decreased during vacuum storage, though nitrate reduction increased the growth of total mesophilic bacteria and Gram positive cocci. Long storage time and 25% nitrate reduction affected microbial activity and sausage aroma profile. Short vacuum storage times and moderate nitrate reduction (15%) were related to compounds producing pleasant odours (3-hydroxy-2-butanone, ethyl octanoate, ethyl-3-methylbutanoate and 2,3-pentanedione) and cheesy/buttery odour (2,3-butanedione and ethyl-2-hydroxypropanoate). In contrast, 25% nitrate reduction increased compounds like heptanal (green, unpleasant odour) and those related to unpleasant odours, methanethiol (rotten odour) and methional (cooked potato).
author2 Ministerio de Economía y Competitividad (España)
author_facet Ministerio de Economía y Competitividad (España)
Perea Sanz, Laura
Montero, Rebeca
Belloch, Carmela
Flores Llovera, Mónica
format artículo
topic_facet Nitrate
Fermented sausage
Storage
Vacuum
Flavour
Health safety
author Perea Sanz, Laura
Montero, Rebeca
Belloch, Carmela
Flores Llovera, Mónica
author_sort Perea Sanz, Laura
title Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
title_short Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
title_full Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
title_fullStr Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
title_full_unstemmed Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
title_sort microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
publisher Elsevier
publishDate 2018-09-01
url http://hdl.handle.net/10261/172595
http://dx.doi.org/10.13039/501100003359
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100003329
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