Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile compounds were studied. Residual nitrate was not affected by vacuum storage and its reduction...

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Autores: Perea Sanz, Laura, Montero, Rebeca, Belloch, Carmela, Flores Llovera, Mónica
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/172595
Acceso en línea:http://hdl.handle.net/10261/172595
Access Level:acceso abierto
Palabra clave:Nitrate
Fermented sausage
Storage
Vacuum
Flavour
Health safety
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spelling Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storagePerea Sanz, LauraMontero, RebecaBelloch, CarmelaFlores Llovera, MónicaNitrateFermented sausageStorageVacuumFlavourHealth safetySlow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile compounds were studied. Residual nitrate was not affected by vacuum storage and its reduction resulted in a reduction of sausage redness. General microbial counts decreased during vacuum storage, though nitrate reduction increased the growth of total mesophilic bacteria and Gram positive cocci. Long storage time and 25% nitrate reduction affected microbial activity and sausage aroma profile. Short vacuum storage times and moderate nitrate reduction (15%) were related to compounds producing pleasant odours (3-hydroxy-2-butanone, ethyl octanoate, ethyl-3-methylbutanoate and 2,3-pentanedione) and cheesy/buttery odour (2,3-butanedione and ethyl-2-hydroxypropanoate). In contrast, 25% nitrate reduction increased compounds like heptanal (green, unpleasant odour) and those related to unpleasant odours, methanethiol (rotten odour) and methional (cooked potato).Financial support from AGL2015-64673-R (MINECO, Spain) and FEDER funds, and the predoctoral scholarship (ACIF/2016/107, GVA, Spain) to Laura Perea-Sanz are fully acknowledged.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)European CommissionGeneralitat ValencianaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/172595reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64673-RFinancial support from AGL2015-64673-R (MINECO, Spain) and FEDER funds, and the predoctoral scholarship (ACIF/2016/107, GVA, Spain) to Laura Perea-Sanz are fully acknowledged.Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1725952026-05-22T06:33:51Z
dc.title.none.fl_str_mv Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
title Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
spellingShingle Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
Perea Sanz, Laura
Nitrate
Fermented sausage
Storage
Vacuum
Flavour
Health safety
title_short Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
title_full Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
title_fullStr Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
title_full_unstemmed Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
title_sort Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage
dc.creator.none.fl_str_mv Perea Sanz, Laura
Montero, Rebeca
Belloch, Carmela
Flores Llovera, Mónica
author Perea Sanz, Laura
author_facet Perea Sanz, Laura
Montero, Rebeca
Belloch, Carmela
Flores Llovera, Mónica
author_role author
author2 Montero, Rebeca
Belloch, Carmela
Flores Llovera, Mónica
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
European Commission
Generalitat Valenciana
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Nitrate
Fermented sausage
Storage
Vacuum
Flavour
Health safety
topic Nitrate
Fermented sausage
Storage
Vacuum
Flavour
Health safety
description Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile compounds were studied. Residual nitrate was not affected by vacuum storage and its reduction resulted in a reduction of sausage redness. General microbial counts decreased during vacuum storage, though nitrate reduction increased the growth of total mesophilic bacteria and Gram positive cocci. Long storage time and 25% nitrate reduction affected microbial activity and sausage aroma profile. Short vacuum storage times and moderate nitrate reduction (15%) were related to compounds producing pleasant odours (3-hydroxy-2-butanone, ethyl octanoate, ethyl-3-methylbutanoate and 2,3-pentanedione) and cheesy/buttery odour (2,3-butanedione and ethyl-2-hydroxypropanoate). In contrast, 25% nitrate reduction increased compounds like heptanal (green, unpleasant odour) and those related to unpleasant odours, methanethiol (rotten odour) and methional (cooked potato).
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/172595
url http://hdl.handle.net/10261/172595
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64673-R
Financial support from AGL2015-64673-R (MINECO, Spain) and FEDER funds, and the predoctoral scholarship (ACIF/2016/107, GVA, Spain) to Laura Perea-Sanz are fully acknowledged.
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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