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Meat Sci

Title:		Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry
Author(s):		Wen R; Kong B; Yin X; Zhang H; Chen Q;
Address:		"College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: chenqianego7@126.com"
Journal Title:		Meat Sci
Year:		2022
Volume:		20210819
Issue:
Page Number:		108658 -
DOI:		10.1016/j.meatsci.2021.108658
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The flavour profiles of beef jerky separately inoculated with different autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) and a non-inoculated control were analysed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). GC-IMS results revealed a total of 42 volatile compounds in beef jerky. Inoculation of the three LAB strains decreased the levels of lipid autoxidation-derived aldehydes (e.g., hexanal, heptanal, octanal, and nonanal). In addition, inoculation of P. acidilactici BP2 increased the levels of esters. Principal component analysis of the E-nose and GC-IMS results could effectively differentiate non-inoculated beef jerky and beef jerky separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC-IMS results, providing a theoretical basis for the identification of different beef jerky formulations and selection of autochthonous starter cultures for beef jerky fermentation"
Keywords:		"Animals Cattle Chromatography, Gas Electronic Nose Ion Mobility Spectrometry Lactobacillales/*physiology Meat Products/*analysis/microbiology Principal Component Analysis Volatile Organic Compounds/*analysis Beef jerky Gas chromatography-ion mobility spec;"
Notes:		"MedlineWen, Rongxin Kong, Baohua Yin, Xiaoyu Zhang, Huan Chen, Qian eng England 2021/09/06 Meat Sci. 2022 Jan; 183:108658. doi: 10.1016/j.meatsci.2021.108658. Epub 2021 Aug 19"