Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages

نویسندگان

چکیده

The contribution of free amino acids and thiamine to the production potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was objective this study. For this, three different sausage formulations were manufactured; control two reduced by half nitrate nitrite one them hansenii. Free acids, content savoury volatile analysed. Eleven quantitated. Among them, most above their odour thresholds 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, methional, dimethyl trisulfide methyl-2-methyl-3-furyl disulfide. Their generation affected inoculation as shown decrease methional methyl 2-methyl-3-furyl disulfide content, increase methionol. Nitrate reduction did not significantly affect acid contents.

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ژورنال

عنوان ژورنال: Food Chemistry

سال: 2021

ISSN: ['1873-7072', '0308-8146']

DOI: https://doi.org/10.1016/j.foodchem.2021.129997