期刊
MEAT SCIENCE
卷 100, 期 -, 页码 41-51出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.09.011
关键词
SPME GC/MS; Volatiles; Probiotic sausages; Immobilized L. casei ATCC 393; Wheat
资金
- European Union (European Social Fund - ESF)
- Greek national funds through the Operational Program Education and Lifelong Learning of the National Strategic Reference Framework (NSRF) - Research Funding Program: Heracleitus II
The effect of immobilized Lactobacillus casei ATCC 393 on wheat grains on the generation of volatile compounds in probiotic dry-fermented sausages during ripening was investigated. For comparison reasons, sausages containing free L. casei cells or no starter culture were also included in the study. Samples were collected after 1, 28 and 45 days of ripening and subjected to SPME GC/MS analysis. Both the probiotic culture and the ripening process affected significantly the concentration of all volatile compounds. The significantly highest content of total volatiles, esters, alcohols and miscellaneous compounds was observed in sausages containing the highest amount of immobilized culture (300 g/kg of stuffing mixture) ripened for 45 days. Principal component analysis of the semi-quantitative data revealed that primarily the concentration of the immobilized probiotic culture affected the volatile composition. (C) 2014 Elsevier Ltd. All rights reserved.
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