Article 2022 · 30 citations

The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage

Sallan, Selen, Kaban, Guzin, Kaya, Mukerrem

Abstract

This study investigated the effects of nitrite level (0, 50, 100 or 150 mg/kg), sodium ascorbate (with or without) and starter culture (Lactobacillus plantarum GM77 + Staphlyococcus xylosus GM92 or without starter culture) on the volatile compounds of heat-treated sucuk, a type of semi-dry fermented sausage. The volatile compounds of each final product were analyzed by gas chromatography/mass spectrometry (GC/MS) with solid-phase microextraction (SPME). Aliphatic and aromatic hydrocarbons, alcohols, aldehydes, esters and terpenes were not affected by sodium ascorbate. 3-hydroxy 2-butanone was significantly affected by the nitrite level. Starter culture addition reduced the hexanal level. The starter culture also resulted in a decrease in diallyl disulfide in heat-treated sucuk. The use of sodium ascorbate lowered the 2- pentyl-furan, butanoic acid and propanoic acid level. According to PCA results, the nitrite level of 100 mg/kg was the most associated with volatile compounds than with other treatments.

Keywords

Semi-dry fermented sausage Ascorbate Starter culture Nitrite Volatile compounds DIFFERENT INGREDIENT LEVELS REDUCED DRY SAUSAGES STAPHYLOCOCCUS-XYLOSUS DIFFERENT TEMPERATURES FLAVOR COMPOUNDS NITRATE PARAMETERS COMPONENTS CHORIZO PROFILE

WoS Categories

Food Science & Technology

Citation

Journal: LWT-FOOD SCIENCE AND TECHNOLOGY
Year: 2022
Volume: 153
ISSN: 0023-6438
eISSN: 1096-1127
DOI: 10.1016/j.lwt.2021.112540
WoS UID: WOS:000702865800006

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