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Ultrason Sonochem

Title:		Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages
Author(s):		de Lima Alves L; Donadel JZ; Athayde DR; da Silva MS; Klein B; Fagundes MB; de Menezes CR; Barin JS; Campagnol PCB; Wagner R; Cichoski AJ;
Address:		"Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitaria, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil. Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitaria, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil. Electronic address: alejoci@pq.cnpq.br"
Journal Title:		Ultrason Sonochem
Year:		2020
Volume:		20200504
Issue:
Page Number:		105161 -
DOI:		10.1016/j.ultsonch.2020.105161
ISSN/ISBN:		1873-2828 (Electronic) 1350-4177 (Linking)
Abstract:		"Ultrasound (US) is an emerging technology capable of affecting enzymes and microorganisms, leading to the release of amino acids and the formation of volatile compounds. The effect of different exposure times (0, 3, 6, and 9 min) of US (25 kHz, 128 W) on the proteolysis and volatile compounds of dry fermented sausages during processing (day 0 and 28) and storage (day 1 and 120) was investigated. Lower alanine, glycine, valine, leucine, proline, methionine, and tyrosine levels were observed at the beginning of manufacture for the sample subjected to 9 min of US (p < 0.05) when compared to the control. During the storage period, the samples subjected to US exposure for 3 and 6 min exhibited higher free amino acid levels. A greater formation of hexanal, pentanal, and hexanol was observed in the US-treated samples when compared to the control (p < 0.05), as well as other derivatives from the oxidation reactions during the storage. The use of US (25 kHz and 128 W) in the manufacture of dry fermented sausages can affect the proteolysis and the formation of compounds derived from lipid oxidation during the storage"
Keywords:		*Fermentation *Meat Products *Proteolysis *Sonication Volatile Organic Compounds/*metabolism Aroma Emerging technology Flavor Lipid oxidation Proteolysis Sonication;
Notes:		"Medlinede Lima Alves, Larissa Donadel, Jossie Zamperetti Athayde, Dirceu Rodrigues da Silva, Marianna Stefanello Klein, Bruna Fagundes, Mariane Bittencourt de Menezes, Cristiano Ragagnin Barin, Juliano Smanioto Campagnol, Paulo Cezar Bastianello Wagner, Roger Cichoski, Alexandre Jose eng Netherlands 2020/05/11 Ultrason Sonochem. 2020 Oct; 67:105161. doi: 10.1016/j.ultsonch.2020.105161. Epub 2020 May 4"