A new version of this entry is available:
Article
2020
Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection
Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection
Abstract (English)
In this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this context, proteolytic activity, bacterial growth, key volatile compounds and sensory attributes were studied. In conclusion, storage temperature significantly affected the volatile marker compounds. A multiple regression indicated significant effects of seven volatile compounds (acetophenone, benzaldehyde, butanone, 3-methylbutanal, 1-octen-3-ol, nonanal and pentanone) on the overall odor (R2 = 95.9%) and overall flavor (R2 = 81.1%). The sum of the marker volatiles aldehydes, ketones and alcohol increased with rising temperatures and the highest amounts of the odor active 3-methylbutanal up to 155 and 166 ng/g meat were detected in high temperature-stored loins. Moreover, the addition of S. carnosus strain LTH 3838 showed maximum effect at 5 °C-storage temperature in comparison to the control.
File is subject to an embargo until
This is a correction to:
A correction to this entry is available:
This is a new version of:
Notes
Publication license
Publication series
Published in
European food research and technology, 247 (2020), 1, 233-244.
https://doi.org/10.1007/s00217-020-03621-w.
ISSN: 1438-2385
Faculty
Institute
Examination date
Supervisor
Edition / version
Citation
DOI
ISSN
ISBN
Language
English
Publisher
Publisher place
Classification (DDC)
660 Chemical engineerin
Original object
Standardized keywords (GND)
BibTeX
@article{Bosse2020,
doi = {10.1007/s00217-020-03621-w},
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16389},
author = {Bosse, Ramona and Wirth, Melanie and Weiss, Jochen et al.},
title = {Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection},
journal = {European food research and technology},
year = {2020},
volume = {247},
number = {1},
}