Effects of <i>Rhodobacter sphaeroides</i> Crude Extracts on Volatile Flavor Substances and Flavor Amino Acids of Sausages During Storage

KANG Xinyue; CHEN Hongfan; MAO Jingjing; NIE Xin; LIU Dayu; ZHANG Yin; ZHAO Zhiping

doi:10.13386/j.issn1002-0306.2022090096

Volume 44 Issue 12

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(12): 353-362. > DOI: 10.13386/j.issn1002-0306.2022090096

KANG Xinyue, CHEN Hongfan, MAO Jingjing, et al. Effects of Rhodobacter sphaeroides Crude Extracts on Volatile Flavor Substances and Flavor Amino Acids of Sausages During Storage[J]. Science and Technology of Food Industry, 2023, 44(12): 353−362. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090096.

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Effects of Rhodobacter sphaeroides Crude Extracts on Volatile Flavor Substances and Flavor Amino Acids of Sausages During Storage

KANG Xinyue^{1, 2,},
CHEN Hongfan^{1, 2},
MAO Jingjing²,
NIE Xin^{1, 3, ,},
LIU Dayu²,
ZHANG Yin²,
ZHAO Zhiping^2, ,

1.
College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
2.
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
3.
School of Basic Medical Sciences, Chengdu Medical College, Chengdu 610500, China

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Received Date: September 12, 2022
Available Online: April 16, 2023

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Abstract

Abstract

In order to test the effects of the crude extracts from Rhodobacter sphaeroides (CCRS) on the volatile flavor substances and flavor amino acids of sausages during storage, the sausages were respectively processed with addition of CCRS at higher, medium and lower concentrations. Sausage processed without addition of CCRS was used as control. The volatile flavor substances and free amino acids were respectively analyzed using headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and amino acid analyzer. The experimental results showed that a total of 36 volatile flavor substances were detected by GC-MS, including 17 alcohols, 1 ester, 10 aldehydes, 2 acids, 3 alkanes and 3 other components, among which 8 substances were considered the main flavor substances. Multivariate statistical analysis showed that the content and types of alcohols in sausages added CCRS were lower than those in control after 3 months storage. After 6 months storage, the alcohol content in the sausages with CCRS was higher than that of the control. However, the aldehyde content of the sausages with CCRS was lower than that of the control. Moreover, the CCRS promoted the production of ethenyl hexanoate, which was the only one ester in the sausages. On the other hand, the addition of low concentration of CCRS reduced the content of heptaldehyde, octanoic acid and other odor substances. Amino acid analysis suggested that the CCRS increased the proportion of delicate and sweet amino acids. The taste activity value (TAV) analysis indicated that the histidine TAV value was the strongest and had the greatest impact on sausage taste. The present study would provide a theoretical basis and technical support for enhancing the flavor quality of Chinese traditional sausages based on the metabolites of Rhodobacter sphaeroides.
- Rhodobacter sphaeroides,
- fermented extracts,
- sausages,
- volatile flavor substances,
- amino acids

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2.	陈琴，王顺，周坚，贾喜午，沈汪洋，陈轩. 红曲色素的抗氧化活性及对HepG2氧化损伤的保护作用研究. 食品安全质量检测学报. 2024(08): 58-65 .
3.	王梦媛，刘咸筠，孟祥龙，李皓，李占东，殷玉和. 20-羟基蜕皮激素对高糖诱导HepG2细胞氧化损伤的作用及机制研究. 食品工业科技. 2024(20): 369-377 . 本站查看
4.	王硕，吴华，李金铭，沈童，武小庆. 天然提取物在影响动物氧化应激中的研究进展. 饲料研究. 2023(18): 145-149 .