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J Food Sci Technol

Title:		Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides
Author(s):		Bis-Souza CV; Pateiro M; Dominguez R; Lorenzo JM; Penna ALB; da Silva Barretto AC;
Address:		"1Department of Food Technology and Engineering, UNESP - Sao Paulo State University, Street Cristovao Colombo, 2265, Sao Jose do Rio Preto, SP 15054-000 Brazil. GRID: grid.410543.7. ISNI: 0000 0001 2188 478X Centro Tecnologico de la Carne de Galicia, Rua Galicia No 4, Parque Tecnologico de Galicia, 32900 San Cibran das Vinas, Ourense Spain"
Journal Title:		J Food Sci Technol
Year:		2019
Volume:		20190813
Issue:		12
Page Number:		5465 - 5473
DOI:		10.1007/s13197-019-04018-8
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhmanosus on the generation of volatile organic compounds in fermented sausages was investigated. The results obtained showed that these factors significantly affected the total content of organic volatile compounds (7484, 8114, 8372 and 10,737 AU x 10(4)/g for FOS.GG, CON, FOS.BGP1 and FOS samples, respectively). A total of 59 volatile components, mainly hydrocarbons, ketones and esters were isolated. The reduction of fat content by including FOS in the formulation results in positive effects and a greater stability of the volatile profile of the fermented sausages, increasing ester compounds and reducing the undesirable notes of hexanal (probiotic samples showed values < 2 AU x 10(4)/g). Moreover, there was a symbiotic effect when the aforementioned prebiotic fiber was combined with probiotic Lactobacillus strains"
Keywords:		Aroma Fos Lactic acid bacteria Meat product Prebiotic Volatile compounds;
Notes:		"PubMed-not-MEDLINEBis-Souza, Camila Vespucio Pateiro, Mirian Dominguez, Ruben Lorenzo, Jose M Penna, Ana Lucia Barretto da Silva Barretto, Andrea Carla eng India 2019/11/22 J Food Sci Technol. 2019 Dec; 56(12):5465-5473. doi: 10.1007/s13197-019-04018-8. Epub 2019 Aug 13"