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Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

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Abstract

The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhmanosus on the generation of volatile organic compounds in fermented sausages was investigated. The results obtained showed that these factors significantly affected the total content of organic volatile compounds (7484, 8114, 8372 and 10,737 AU × 104/g for FOS.GG, CON, FOS.BGP1 and FOS samples, respectively). A total of 59 volatile components, mainly hydrocarbons, ketones and esters were isolated. The reduction of fat content by including FOS in the formulation results in positive effects and a greater stability of the volatile profile of the fermented sausages, increasing ester compounds and reducing the undesirable notes of hexanal (probiotic samples showed values < 2 AU × 104/g). Moreover, there was a symbiotic effect when the aforementioned prebiotic fiber was combined with probiotic Lactobacillus strains.

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Acknowledgements

José M. Lorenzo is member of the Healthy Meat network, funded by CYTED (Ref. 119RT0568). The authors would like to thank the National Council for the Improvement of Higher Education CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for their financial support.

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Authors and Affiliations

  1. Department of Food Technology and Engineering, UNESP – São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP, 15054-000, Brazil

    Camila Vespúcio Bis-Souza, Ana Lucia Barretto Penna & Andrea Carla da Silva Barretto

  2. Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, 32900, San Cibrán das Viñas, Ourense, Spain

    Mirian Pateiro, Rubén Domínguez & José M. Lorenzo

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  1. Camila Vespúcio Bis-Souza
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  2. Mirian Pateiro
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  3. Rubén Domínguez
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  4. José M. Lorenzo
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  5. Ana Lucia Barretto Penna
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  6. Andrea Carla da Silva Barretto
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Correspondence to Andrea Carla da Silva Barretto.

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Bis-Souza, C.V., Pateiro, M., Domínguez, R. et al. Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides. J Food Sci Technol 56, 5465–5473 (2019). https://doi.org/10.1007/s13197-019-04018-8

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  • DOI: https://doi.org/10.1007/s13197-019-04018-8

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