| Dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels. Part IV. Amino acid profile. | |
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MedLine Citation:
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PMID: 22061849 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Sausages with added Staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six-factor fractional design. The amounts of individual amino acids were measured and the effects of temperature and different ingredients on the amino acid profile were tested using multiple linear regression and analysis of variance. Also, the amino acid profile was correlated to the level of volatile compounds by partial least squares analysis. The study showed that the level of free amino acids was significantly affected by the different factors. High fermentation temperature and nitrite content increased the amount, while high contents of salt, nitrate, glucose and P. pentosaceus lowered the amount of free amino acids. In general, temperature and nitrate had the greatest influence. It was shown that the amounts of the volatile compounds, 2-methyl propanal, 2- and 3-methyl butanal, were inversely correlated with the amounts of valine, isoleucine and leucine, respectively, indicating that those volatiles were degradation products of the latter. |
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Authors:
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C Waade; L H Stahnke |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 46 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 1997 May |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 101-14 Citation Subset: - |
Affiliation:
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Department of Biotechnology, Technical University of Denmark, build. 221, Lyngby 2800, Denmark. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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