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

Sallan S., KABAN G., KAYA M.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.153, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 153
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.lwt.2021.112540
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: 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
  • Atatürk Üniversitesi Adresli: Evet

Özet

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.