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J Sci Food Agric

Title:		Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus
Author(s):		Bosse Nee Danz R; Wirth M; Gibis M; Schmidt H; Weiss J;
Address:		"Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany. Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany"
Journal Title:		J Sci Food Agric
Year:		2017
Volume:		20170207
Issue:		9
Page Number:		3050 - 3057
DOI:		10.1002/jsfa.8150
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The current study was designed to investigate the influence of ripening time (12 weeks, 15 degrees C) on the volatile compounds and sensory acceptance for North European cured loins inoculated with a proteolytic Staphylococcus carnosus starter culture. RESULTS: The results demonstrated that the trend of volatile compounds, sensory acceptance and proteolytic activity increased during a ripening of 7 to 9 weeks. A further ripening led to a plateau phase for sensory attributes and aroma-relevant volatile compounds such as benzaldehyde, nonanone and acetophenone. The inoculation of the proteolytic S. carnosus LTH 3838 significantly increased aroma-relevant volatile compounds (3-methylbutanal, benzaldehyde, acetophenone, 1-octen-3-ol) and sensory acceptance up to a score 3.5 and 3.6 for the overall odour and taste by week 9. In addition, compounds such as nonanal, hexanal, 2-pentanone and nonanone, which originate from lipid oxidation, were significantly limited by S. carnosus LTH 3838. CONCLUSION: A ripening time of 7 to 9 weeks seems to be an optimal period for the production of aroma intensive smoked North European cured loins. (c) 2016 Society of Chemical Industry"
Keywords:		Animals Fermentation Food Handling Humans Kinetics Meat Products/*analysis/*microbiology Staphylococcus/chemistry/*metabolism Swine Taste Volatile Organic Compounds/*chemistry/metabolism HS-trap GC North European raw ham cured loin meat starter cultures r;
Notes:		"MedlineBosse Nee Danz, Ramona Wirth, Melanie Gibis, Monika Schmidt, Herbert Weiss, Jochen eng England 2016/11/23 J Sci Food Agric. 2017 Jul; 97(9):3050-3057. doi: 10.1002/jsfa.8150. Epub 2017 Feb 7"