Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sausage Manufacturing
2.2. Weight Losses and pH
2.3. Biogenic Amine
2.4. Proteolysis of Myofibrillar Proteins
2.5. Lipid Characterization
2.6. Statistical Analysis
3. Results
3.1. Weight Losses
3.2. Biogenic Amine Content
3.3. Proteolysis of Myofibrillar Proteins
3.4. Lipid Fraction
3.5. Three-way ANOVA and Principal Component Analysis (PCA)
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Sampling Points 1 | Starter Culture 2 | Histamine | Tyramine | Putrescine | Cadaverine |
---|---|---|---|---|---|
Meat batter | A | - 3 | - a | - a | - a |
B | - | - a | - a | - a | |
Large size sausages | |||||
After 5 days of fermentation | A | - | - a | 1.74 a | - a |
B | - | 0.71 a | 2.00 a | 0.58 a | |
30% of ripening (38 days) | A | - | 120.97 b | 2.87 a | 3.76 a |
B | 2.20 | 145.22 c | 40.14 b | 2.05 a | |
60% of ripening (69 days) | A | - | 142.63 c | 3.98 a | 9.02 b |
B | - | 155.67 d | 56.78 c | 7.26 b | |
100% of ripening (105 days) | A | 0.22 | 177.32 e | 8.68 a | 1.14 a |
B | 1.94 | 204.15 f | 128.17 d | 1.95 a | |
Small size sausages | |||||
After 5 days of fermentation | A | - | - a | - a | - a |
B | - | - a | - a | - a | |
30% of ripening (11 days) | A | - | 1.67 a | 1.43 a | 1.15 a |
B | - | 11.73 g | 1.68 a | 0.89 a | |
60% of ripening (17 days) | A | - | 3.45 ag | 0.98 a | 1.59 a |
B | - | 9.89 g | 1.06 a | 0.83 a | |
100% of ripening (28 days) | A | - | 6.50 ag | 1.38 a | 2.48 a |
B | 1.75 | 9.09 g | 2.73 a | 0.95 a |
Sampling Points 1 | Starter Culture 2 | MHC (200 kDa) | Desmin (53 kDa) | Actin (42 kDa) | Troponin T (35.2 kDa) | Tropomyosin (34 kDa) | Troponin C (21.6 kDa) |
---|---|---|---|---|---|---|---|
Meat batter | A | 7.5 a | 6.0 a | 8.8 a | 6.3 a | 5.6 a | 4.8 a |
B | 7.7 a | 5.7 a | 7.6 a | 5.9 a | 5.9 a | 5.2 a | |
Large size sausages | |||||||
After 5 days of fermentation | A | 7.6 a | 3.6 b | 4.5 b | 4.4 a | - b | - c |
B | 5.9 ab | 3.6 b | 5.8 b | - b | 4.5 c | 4.1 ab | |
100% of ripening (105 days) | A | 3.7 b | 3.5 b | 3.6 b | 4.9 a | 5.0 ac | 3.1 b |
B | 3.6 b | 2.9 b | 4.2 b | 3.8 a | 3.2 c | 2.9 b | |
Small size sausages | |||||||
After 5 days of fermentation | A | 5.0 ab | 3.4 b | 3.9 b | 4.7 a | 4.7 c | 2.9 b |
B | 5.6 ab | 3.3 b | 5.5 b | - b | 3.9 c | 3.4 b | |
100% of ripening (28 days) | A | 3.1 b | 3.4 b | 3.4 b | 4.2 a | 4.4 c | - c |
B | 4.2 b | 3.6 b | 5.4 b | 4.4 a | 3.7 c | 3.5 b |
Sampling Points 1 | Starter Culture 2 | Lipid | MUFAs | PUFAs | SFAs | DAGs | PV | TBARS |
---|---|---|---|---|---|---|---|---|
Meat batter | A | 16.95 a | 42.22 a | 10.83 | 32.60 | 0.06 a | 13.23 | 18.58 a |
B | 16.37 a | 35.49 ab | 10.74 | 26.83 | 0.05 a | 11.59 | 15.99 a | |
Large size sausages | ||||||||
After 5 days of fermentation | A | 19.67 b | 29.42 b | 7.41 | 22.73 | 0.07 ab | 14.04 | 19.08 ab |
B | 15.36 a | 37.37 ab | 10.86 | 28.75 | 0.16 bc | 13.62 | 20.32 ab | |
100% of ripening (105 days) | A | 25.23 c | 6.63 c | 10.42 | 30.65 | 0.46 d | 13.56 | 12.52 c |
B | 26.14 cd | 35.31 ab | 10.35 | 27.87 | 0.28 e | 13.47 | 12.64 c | |
Small size sausages | ||||||||
After 5 days of fermentation | A | 19.20 b | 31.13 b | 8.08 | 24.06 | 0.15 bc | 16.48 | 22.35 ab |
B | 17.48 ab | 33.21 ab | 9.12 | 25.76 | 0.13 bc | 13.84 | 21.81 ab | |
100% of ripening (28 days) | A | 28.12 d | 5.24 c | 8.81 | 26.12 | 0.44 d | 14.45 | 12.14 c |
B | 24.86 cd | 31.56 b | 9.04 | 24.51 | 0.31 e | 13.72 | 13.76 c |
Variables | A | B | C | A × B | A × C | B × C | A × B × C |
---|---|---|---|---|---|---|---|
Tyramine | ** | ** | ** | ** | ** | ** | - |
Cadaverine | ** | ** | ** | - | ** | * | ** |
Putrescine | ** | ** | ** | ** | ** | ** | ** |
MHC | - | - | * | - | - | - | - |
Desmin | - | - | - | - | - | - | - |
Actin | - | - | * | - | - | - | - |
Troponin T | - | - | * | - | - | - | - |
Tropomyosin | - | - | ** | - | - | * | * |
Troponin C | - | ** | ** | - | - | - | ** |
Lipid | - | ** | ** | - | - | - | * |
MUFAs | - | ** | ** | - | - | ** | - |
PUFAs | - | - | - | - | - | - | - |
SFAs | - | - | - | - | - | - | - |
DAGs | - | * | ** | - | - | ** | - |
PV | - | - | - | - | - | - | - |
TBARS | - | - | * | - | - | - | - |
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Pasini, F.; Soglia, F.; Petracci, M.; Caboni, M.F.; Marziali, S.; Montanari, C.; Gardini, F.; Grazia, L.; Tabanelli, G. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages. Nutrients 2018, 10, 1497. https://doi.org/10.3390/nu10101497
Pasini F, Soglia F, Petracci M, Caboni MF, Marziali S, Montanari C, Gardini F, Grazia L, Tabanelli G. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages. Nutrients. 2018; 10(10):1497. https://doi.org/10.3390/nu10101497
Chicago/Turabian StylePasini, Federica, Francesca Soglia, Massimiliano Petracci, Maria Fiorenza Caboni, Sara Marziali, Chiara Montanari, Fausto Gardini, Luigi Grazia, and Giulia Tabanelli. 2018. "Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages" Nutrients 10, no. 10: 1497. https://doi.org/10.3390/nu10101497