Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brin
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ORIGINAL PAPER
Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection Ramona Bosse1 · Melanie Wirth2 · Jochen Weiss2 · Monika Gibis2 Received: 12 May 2020 / Revised: 25 September 2020 / Accepted: 27 September 2020 © The Author(s) 2020
Abstract 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. Keywords North European cured loin · Meat starter cultures · HS-trap GC · Meat processing · 3-Methylbutanal · Maturation
Introduction Dry-cured meat products, such as raw hams or fermented sausages, are a popular and valuable group of meat products due to their typical texture and flavor [1, 2]. The curing process of hams and loins prevents the meat from growth of spoilage and pathogenic microorganisms through the application of different hurdles, such as reduced water activity, increased salt content (partly with addition of nitrate and/ or nitrite) and low temperatures during curing [3]. Raw material quality, processing parameters, curing ingredients, microbiota as well as Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00217-020-03621-w) contains supplementary material, which is available to authorized users. * Monika Gibis monika.gibis@uni‑hohenheim.de 1
Division of Food Management and Technology, SRH Fernhochschule-The Mobile University, 88499 Riedlingen, Germany
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany
2
other intrinsic and extrinsic factors influence the quality of cured ham or loin. Time and temperature profiles during ripening and storage particularly affect the profile of volatile compounds of cured hams and loins due to proteolytic, lipolytic and peptidolytic degradation processes in the cured meat matrix [4–8]. Traditional slowly matured dry-cured hams are mainly ripened at 15–18 °C, and temperatures around 24 °C are used for quickly ripened hams [1]. However, the production temperatures (5–15 °C) a
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