Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings-Reference-Cited by-同舟云学术

Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings

Published:2019-10-14 Issue: Volume: Page:168-176
ISSN:2308-4057
Container-title:Foods and Raw Materials
language:en
Short-container-title:

Author:

Semenova Anastasia¹,Ivankin Andrey¹,Kuznetsova Tatyana¹,Dydykin Andrei¹,Nasonova Viktoria¹,Mileenkova Elena¹

Affiliation:

1. V.M. Gorbatov Federal Research Centre for Food Systems of Russian Academy of Sciences

Abstract

The paper presents a study of Moskovskaya cooked smoked sausages formed in various artificial casings: fibrous (cellulose), collagen, and polyamide. An oxygen permeability oxygen permeability of the casings was above 40 cm3 and below 30 cm3/m2∙24 h∙bar. The study involved a sensory evaluation and instrumental tests using a VOCmeter multi-sensor system (‘electronic nose’) and a 7890A gas chromatograph with a 5975C VLMSD mass-selective detector (Agilent Technologies). We obtained original data on the qualitative composition and the quantitative content of substances that form the aroma of cooked smoked sausages in various types of casings. We found that the samples contained two groups of compounds with the chemical formulas of C H O i k l and C H O N . i k l m They had a ratio of (12–33):1 and were, apparently, the most significant aromatic substances. The main class of identified compounds was carboxylic acid esters, accounting for 76.61–81.60% of the total substances. We established a correlation between the aroma intensity and the concentration of chlorine-containing and nitrogen-containing compounds (except amines, amides, nitriles, and hydrazides) in the gas phase. The results did not confirm our hypothesis about the influence of the casing type and its permeability on the development of oxidative processes in the production of cooked smoked sausages. The practical significance of the study lies in creating a database of over 200 aromatic compounds that allows for a deeper understanding of aroma formation processes in cooked smoked sausages. The database can be used to exert a purposeful technological influence on the quality indicators and create various flavour compositions to adjust the sensory properties of the product.

Publisher

Kemerovo State University

Subject

Food Science

Link

http://jfrm.ru/files/archive/13/20.pdf

Reference19 articles.

1. Motovilina A.A. Razrabotka “barʹernoy” tekhnologii vareno-kopchenykh kolbasnykh izdeliy, prigodnyy k dlitelʹnomu khraneniyu pri povyshennykh temperaturakh. Diss. kand. tekhn. nauk [The development of a “barrier” technology for cooked smoked sausages suitable for long-term storage at elevated temperatures. Cand. eng. sci. diss.]. Moscow, 2013, 105 p., Motovilina A.A. Razrabotka “barʹernoy” tekhnologii vareno-kopchenykh kolbasnykh izdeliy, prigodnyy k dlitelʹnomu khraneniyu pri povyshennykh temperaturakh. Diss. kand. tekhn. nauk [The development of a “barrier” technology for cooked smoked sausages suitable for long-term storage at elevated temperatures. Cand. eng. sci. diss.]. Moscow, 2013, 105 p.

2. Halagarda M., Kędzior W., and Pyrzyńska E. Nutritional value and potential chemical food safety hazards of select- ed Polish sausages as influenced by their traditionality. Meat Science, 2018, vol. 139, pp. 25–34. DOI: https://doi. org/10.1016/j.meatsci.2018.01.006., Halagarda M., Kędzior W., and Pyrzyńska E. Nutritional value and potential chemical food safety hazards of select- ed Polish sausages as influenced by their traditionality. Meat Science, 2018, vol. 139, pp. 25–34. DOI: https://doi. org/10.1016/j.meatsci.2018.01.006.

3. Toldrá F. Handbook of fermented meat and poultry. First edition. Blackwell Publ., 2007. pp. 227–239., Toldrá F. Handbook of fermented meat and poultry. First edition. Blackwell Publ., 2007. pp. 227–239.

4. Corral S., Salvador A., and Flores M. Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques. Journal of the Science of Food and Agriculture, 2015, vol. 95, no. 6, pp. 1350–1361. DOI: https://doi.org/10.1002/jsfa.6830., Corral S., Salvador A., and Flores M. Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques. Journal of the Science of Food and Agriculture, 2015, vol. 95, no. 6, pp. 1350–1361. DOI: https://doi.org/10.1002/jsfa.6830.

5. Flores M. and Olivares A. Effect of antioxidant and saliva addition on the release of aromatic compounds from dry-fermented sausages in in-vitro model mouth system. Expression of Multidisciplinary Flavour Science Proceed- ings of the 12th Weurman Symposium Interlaken. Switzerland, 2008, pp. 129–132., Flores M. and Olivares A. Effect of antioxidant and saliva addition on the release of aromatic compounds from dry-fermented sausages in in-vitro model mouth system. Expression of Multidisciplinary Flavour Science Proceed- ings of the 12th Weurman Symposium Interlaken. Switzerland, 2008, pp. 129–132.