Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

2006 ◽  
Vol 225 (5-6) ◽  
pp. 677-684 ◽  
Author(s):  
Ana I. Andres ◽  
Ramon Cava ◽  
Sonia Ventanas ◽  
Elena Muriel ◽  
Jorge Ruiz
Keyword(s):  
Volatile Compounds ◽  
Salt Content ◽  
Processing Conditions

scholarly journals Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1247
Author(s):  
Emiel Van Reckem ◽  
Christina Charmpi ◽  
David Van der Veken ◽  
Wim Borremans ◽  
Luc De Vuyst ◽  
...  
Keyword(s):  
Microbial Communities ◽  
High Throughput ◽  
Bacterial Communities ◽  
Geographical Origin ◽  
Salt Content ◽  
Amplicon Sequencing ◽  
Taxonomic Resolution ◽  
Future Application ◽  
Processing Conditions ◽  
The Impact

Insight into the microbial species diversity of fermented meats is not only paramount to gain control over quality development, but also to better understand the link with processing technology and geographical origin. To study the composition of the microbial communities, the use of culture-independent methods is increasingly popular but often still suffers from drawbacks, such as a limited taxonomic resolution. This study aimed to apply a previously developed high-throughput amplicon sequencing (HTS) method targeting the 16S rRNA and tuf genes to characterize the bacterial communities in European fermented meats in greater detail. The data obtained broadened the view on the microbial communities that were associated with the various products examined, revealing the presence of previously underreported subdominant species. Moreover, the composition of these communities could be linked to the specificities of individual products, in particular pH, salt content, and geographical origin. In contrast, no clear links were found between the volatile organic compound profiles of the different products and the country of origin, distinct processing conditions, or microbial communities. Future application of the HTS method offers the potential to further unravel complex microbial communities in fermented meats, as well as to assess the impact of different processing conditions on microbial consortia.

Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe

2020 ◽  
Vol 16 (9) ◽  
Author(s):  
Ran Hou ◽  
Yangming Liu ◽  
Wenhui Li ◽  
Wei Zhao ◽  
Chunyan Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Secondary Structure ◽  
Volatile Compounds ◽  
Protein Oxidation ◽  
Volatile Compound ◽  
Myofibrillar Protein ◽  
High Pressure Processing ◽  
Processing Conditions

AbstractIn this study, sauce lamb tripe was used as the research object. High pressure processing (HPP) was carried out at 100, 250, and 400 MPa, with holding times of 5, 10, 15, 20, and 25 min at 25 °C, respectively. The effects of HPP on the microstructure and volatile compound content of sauce lamb tripe and the properties of myofibrillar protein were studied. The degree of protein oxidation was most significant at 400 MPa for 25 min. The secondary structure of myofibrillar protein became unstable and the microstructure of the sauce lamb tripe became loose at 400 MPa. The retention of hydrocarbons, aldehydes, alcohols, and ketones was maximum at 250 MPa for 15 min, and the flavor-contributing compound (3-Hydroxy-2-butanone) was also retained by 11.9% on ketones at 250 MPa for 15 min. The results showed that myofibrillar protein was appropriately oxidized; the sauce lamb tripe had better microstructure and several representative volatile compounds after HPP. Therefore, better processing conditions for sauce lamb tripe were 250 MPa for 15 min.

scholarly journals Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum

2019 ◽  
pp. 131-142 ◽  
Author(s):  
Islamiyat Folashade Bolarinwa ◽  
Mat Gani Hanis-Syazwani ◽  
Kharidah Muhammad
Keyword(s):  
Volatile Compounds ◽  
Rice Bran ◽  
Total Phenolic ◽  
Processing Conditions ◽  
Bread Making ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Sourdough Bread ◽  
Important Processing ◽  
Acetic Acids

The potentials of rice bran sourdough in bread making are recently gaining popularity. However, there is no information on the influence of processing conditions on the quality attributes of rice bran sourdough. To inves- tigate the influence of fermentation time and temperature on the levels of acidity (pH and TTA) in rice bran sour- dough fermented with L. plantarum, we applied response surface methodology (RSM). Furthermore, we studied the effect of different fermentation time and temperature on the total phenolic and volatile compounds in the sourdough. GC/MS measurements for the evolution of aroma volatile compounds (VOCs) in the rice bran sourdoughs were conducted. The higher and longer the fermentation temperature and time, the higher the acidity levels in the sour- doughs. Fermentation temperature and time do not have a significant effect on the total phenolic sourdough con- tents. Forty-seven VOCs were detected in the rice bran sourdoughs. The major VOCs were acetic acids, ethanol, 2-Methoxy-4-vinylphenol, Hexadecanoic acid, 1-(hydroxymethyl)-1,2-ethanediyl ester, acetoin, and 2-methoxy-Phe- nol. The sourdough fermented at 35°C for 13 ho contained the largest number (27) of aroma compounds and had the highest acidity. These fermentation conditions are close to the optimal parameters (temperature – 33°C, duration – 12.5 hours), obtained as a result of applying RSM for rice bran fermentation. Thus, high quality bran sourdough can be produced at the temperature of 33°C for 12.5 hours. The results of this study will be useful to produce a quality rice bran sourdough bread with appealing aroma and a long shelf-life.

scholarly journals Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 531
Author(s):  
Mengqi Li ◽  
Hanting Du ◽  
Songyi Lin
Keyword(s):  
Volatile Compounds ◽  
Ion Mobility ◽  
Principal Component ◽  
Rapid Identification ◽  
Tricholoma Matsutake ◽  
Headspace Gas Chromatography ◽  
Processing Conditions ◽  
Edible Fungi ◽  
Change Mechanism ◽  
Headspace Gas

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried Tricholoma matsutake Singer under different heating temperatures and times. A total of 40 signals that corresponded to 24 compounds were identified through this approach. Differences in volatile compounds of T. matsutake samples were shown in topographic plots and fingerprints. The heating temperatures were more important than the heating times in affecting the volatile compounds. Moreover, changes to the main volatile compounds in T. matsutake under different processing conditions were based on the thermal decomposition and a series of chemical reactions of C8 compounds. Principal component analysis (PCA) results showed that samples under different processing conditions could be effectively distinguished. Hence, the combination of HS-GC-IMS and PCA can identify and classify the volatile compounds of T. matsutake quickly and sensitively. This study provides a new supplementary analytical method for the rapid identification of T. matsutake. The above results can provide a theoretical basis for the quality control and change mechanism of flavor in the processing of traditional edible fungi products.

scholarly journals Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

2021 ◽  
Vol 8 ◽  
Author(s):  
Jingkai Jiao ◽  
Zhiqiang Zheng ◽  
Zhenmin Liu ◽  
Chunping You
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Salt Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Control Group ◽  
Volatile Profile ◽  
Internal Mold ◽  
Powder Analysis ◽  
Chemical Groups ◽  
Experimental Group

Red-Veined Cheese is an experimental internal mold-ripened cheese using red koji powder as the red starter. The objective of this study was to characterize the physicochemical parameters, microorganisms, proteolysis, lipolysis, and volatile profile of the cheese during 33 days of ripening. The gross composition was 56.7% (w/w) for total solids, 45.8% (w/w) for fat-in-dry matter, 2.58% (w/w) for salt content and 37.8% (w/w) for protein. The pH increased from 4.88 to 5.23 during ripening. The Monascus density first rose and then fell, while total mesophilic bacteria count declined steadily throughout the maturation. Proteolysis degree in experimental group was significantly higher than in control group without inoculation of red koji powder. Analysis of the fatty acid profile showed that the internal Monascus-fermentation also promoted lipolysis. A total of 63 volatile compounds, including 12 ketones, 14 alcohols, 15 acids, 13 esters, 5 aldehydes, 3 lactones and 1 phenol, were identified by gas chromatography-mass spectrometry (GC–MS) coupled with headspace solid-phase microextraction (HS-SPME). The main chemical groups of volatile compounds were ketones, alcohols, acids and esters whereas aldehydes, lactones, and phenols represented only minor components. At the end of ripening, the levels of ketones, alcohols, esters were significantly higher in the experimental cheese compared with the control. Our results therefore show that the internal Monascus-fermentation is not only a suitable technology to form red veins in the paste but also an effective method to impact the composition of volatile compounds in cheese, which can thus distinguish it from other internal mold-ripened cheeses and surface-ripened Monascus-fermented cheese.

scholarly journals Interaction of salt content and processing conditions drives the quality response in streaky rashers

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 632-639 ◽  
Author(s):  
Gonzalo Delgado-Pando ◽  
Paul Allen ◽  
Joe P. Kerry ◽  
Maurice G. O'Sullivan ◽  
Ruth M. Hamill
Keyword(s):  
Salt Content ◽  
Processing Conditions ◽  
Quality Response

scholarly journals Pengaruh Suhu, Kadar Garam dan Waktu Pengolahan Bakasang Ikan Cakalang (Katsuwonus pelamis) Terhadap Parameter Thiobarbituric Acid (TBA) (The Influence of Temperature, Salinity and Processing Time of Bakasang Cakalang Fish (Katsuwonus pelamis) on Thiobarbituric Acid (TBA) Parameters)

2019 ◽  
Vol 9 (2) ◽  
pp. 55
Author(s):  
Jessica Tungady ◽  
Feti Fatimah ◽  
Vanda Kamu
Keyword(s):  
Processing Time ◽  
Salt Content ◽  
Thiobarbituric Acid ◽  
Effect Of Temperature ◽  
Processing Conditions ◽  
Test Analysis ◽  
Katsuwonus Pelamis ◽  
Fermentation Time ◽  
Influence Of Temperature ◽  
Fermented Product

Pengaruh Suhu, Kadar Garam dan Waktu Pengolahan Bakasang Ikan Cakalang (Katsuwonus pelamis) Terhadap Parameter Thiobarbituric Acid (TBA) (The Influence of Temperature, Salinity and Processing Time of Bakasang Cakalang Fish (Katsuwonus pelamis) on Thiobarbituric Acid (TBA) Parameters) Jessica Marcelina Tungady1), Feti Fatimah1), Vanda Kamu1)1)Jurusan Kimia FMIPA Universitas Sam Ratulangi*Email korespondensi: [email protected]  Diterima 1 Juli 2019, diterima untuk dipublikasi 5 Agustus 2019 Abstrak Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Penelitian ini bertujuan menganalisis pengaruh suhu, kadar garam dan waktu terhadap pengolahan bakasang ikan Cakalang (Katsuwonus pelamis) dibuat dengan berbagai kondisi pengolahan. Analisis menggunakan parameter Thiobarbituric acid (TBA) pada setiap sampel. Hasil menunjukan bilangan TBA tertinggi yaitu dengan suhu 70 , kadar garam 30% dan waktu fermentasi selama 15 hari dengan bilangan TBA sebesar 4,7439 mg malonaldehid/kg sampel dan bilangan TBA terendah yaitu yaitu dengan suhu 50 , kadar garam 20% dan waktu fermentasi 1,6 hari dengan bilangan TBA sebesar 0,9709 mg malonaldehid/kg sampel. Tujuan dari penelitian ini adalah untuk menentukan pengaruh suhu, kadar garam dan waktu pengolahan (variabel independen) terhadap parameter Thiobarbituric acid (TBA) (variabel dependen), maka diperlukan beberapa metode statistika, pertama yaitu uji korelasi suhu, kadar garam dan waktu (variabel independen) terhadap bilangan Thiobarbituric acid (TBA) (variabel dependen) dengan hasil penelitian, berturut-turut 56,4%; 28,3%; dan 60,7%, selanjutnya adalah uji ANOVA, analisis varians (ANOVA) dilakukan pada 95% confidence interval dengan nilai signifikansi =0,05, hasil signifikansi untuk variabel suhu, kadar garam dan waktu adalah 0.00.Kata Kunci: Bakasang, ikan Cakalang, ANOVA, bilangan TBA Abstract Bakasang is a fermented product made from fish innards. In this research, aims to determine the effect of temperature, salinity and time on the processing a bakasang of Cakalang (Katsuwonus pelamis) made with various processing conditions a bakasang of Cakalang fish (Katsuwonus pelamis) was made with various processing conditions. The analysis was carried out using Thiobarbituric acid (TBA) parameters in each sample. Based on the research, the highest TBA number is at 70℃, 30% salinity and fermentation time for 15 days with TBA number of 4,7439 mg malonaldehyde /kg sample and the lowest TBA number that is with a temperature of 50℃, salt content 20% and time 1,6 day fermentation with TBA number of 0,9709 mg malonaldehyde /kg sample. The aim of this research is to determine the effect of temperature, salinity and processing time (independent variables) on the parameters Thiobarbituric acid (TBA) (dependent variable), then some statistical methods are needed, first, the correlation test of temperature, salt content and time (independent variable) on Thiobarbituric acid (TBA) number (dependent variable) with the results of research, respectively 56,4%; 28,3%; and 60,7%, next is the ANOVA test, analysis of variance (ANOVA) was carried out at 95% confidence intervals with a significance value of α = 0,05, variable significance for temperature, salinity and time was 0,00.Keywords: Bakasang, Cakalang fish, ANOVA, TBA number

Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

Meat Science ◽  
2004 ◽  
Vol 68 (1) ◽  
pp. 45-51 ◽  
Author(s):  
A.I. Andrés ◽  
R. Cava ◽  
J. Ventanas ◽  
V. Thovar ◽  
J. Ruiz
Keyword(s):  
Salt Content ◽  
Sensory Characteristics ◽  
Processing Conditions
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