期刊
FOOD CHEMISTRY
卷 201, 期 -, 页码 334-338出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.01.084
关键词
HS-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. Investing in knowledge society through the European Social Fund
The effect of the concentration of curing salts, the nature of the probiotic culture (free or immobilized Lactobacillus casei ATCC 393 on wheat grains) and the ripening time on the generation of volatile compounds in probiotic dry-fermented sausages was investigated. Samples were collected after 1, 28 and 71 days of ripening and subjected to SPME GC/MS analysis. All factors affected significantly the concentration of all volatile compounds. Noticeably, the content of esters, organic acids and total volatiles was significantly increased after 28 and 71 days of ripening in almost all products. In most cases, reduction of curing salts content resulted in significant increase of esters and organic acids during ripening, whereas the opposite effect was observed in carbonyl compounds at days 28 and 71. Principal Component Analysis of the semi-quantitative data revealed that primarily the ripening process affected the volatile composition. (C) 2016 Elsevier Ltd. All rights reserved.
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