Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific...

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Autores principales:	Barbara Sionek, Krzysztof Tambor, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Neffe-Skocińska, Danuta Kołożyn-Krajewska
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	volatile compound analysis GC–MS method sensory profile flavour and odour probiotic <i>Lacticaseibacillus</i> Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/8430751c8b0f4292a6c7deb2be2734ce
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spelling	oai:doaj.org-article:8430751c8b0f4292a6c7deb2be2734ce2021-11-11T18:27:50ZEffects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages10.3390/molecules262164541420-3049https://doaj.org/article/8430751c8b0f4292a6c7deb2be2734ce2021-10-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6454https://doaj.org/toc/1420-3049Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiological and sensory characteristic (QDA method) and volatile compound (gas chromatography coupled with mass spectrometry: GC–MS) were evaluated. The number of LOCK900 cells during 12 weeks of storage remained above 6 log CFU g<sup>−1</sup>, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a positive effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by positive sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages.Barbara SionekKrzysztof TamborAnna OkońPiotr SzymańskiDorota ZielińskaKatarzyna Neffe-SkocińskaDanuta Kołożyn-KrajewskaMDPI AGarticlevolatile compound analysisGC–MS methodsensory profileflavour and odourprobiotic<i>Lacticaseibacillus</i>Organic chemistryQD241-441ENMolecules, Vol 26, Iss 6454, p 6454 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	volatile compound analysis GC–MS method sensory profile flavour and odour probiotic <i>Lacticaseibacillus</i> Organic chemistry QD241-441
spellingShingle	volatile compound analysis GC–MS method sensory profile flavour and odour probiotic <i>Lacticaseibacillus</i> Organic chemistry QD241-441 Barbara Sionek Krzysztof Tambor Anna Okoń Piotr Szymański Dorota Zielińska Katarzyna Neffe-Skocińska Danuta Kołożyn-Krajewska Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages
description	Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiological and sensory characteristic (QDA method) and volatile compound (gas chromatography coupled with mass spectrometry: GC–MS) were evaluated. The number of LOCK900 cells during 12 weeks of storage remained above 6 log CFU g<sup>−1</sup>, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a positive effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by positive sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages.
format	article
author	Barbara Sionek Krzysztof Tambor Anna Okoń Piotr Szymański Dorota Zielińska Katarzyna Neffe-Skocińska Danuta Kołożyn-Krajewska
author_facet	Barbara Sionek Krzysztof Tambor Anna Okoń Piotr Szymański Dorota Zielińska Katarzyna Neffe-Skocińska Danuta Kołożyn-Krajewska
author_sort	Barbara Sionek
title	Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages
title_short	Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages
title_full	Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages
title_fullStr	Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages
title_full_unstemmed	Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages
title_sort	effects of <i>lacticaseibacillus rhamnosus</i> lock900 on development of volatile compounds and sensory quality of dry fermented sausages
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/8430751c8b0f4292a6c7deb2be2734ce
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Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

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