Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20–961 and L. plantarum DSM2601 in semi-dry fermented sausage

The aim of this study was to utilize optimized processing conditions to obtain the highest conjugated linoleic acid (CLA) contents in semi-dry fermented sausages produced with L. plantarum AB20–961 and L. plantarum DSM 2601. Optimized conditions were 5.7 meat pH, 5% hydrolyzed safflower oil addition...

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Veröffentlicht in:	Meat science 2020-11, Vol.169, p.108218-108218, Article 108218
Hauptverfasser:	Özer, Cem Okan, Kılıç, Birol
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cattle Conjugated linoleic acid Cooking Fermentation Food Handling - methods Hydrogen-Ion Concentration Lactobacillus plantarum - metabolism Linoleic Acids, Conjugated - biosynthesis Meat Products - analysis Meat Products - microbiology Microbial production Safflower Oil Sausage fermentation
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Zusammenfassung:	The aim of this study was to utilize optimized processing conditions to obtain the highest conjugated linoleic acid (CLA) contents in semi-dry fermented sausages produced with L. plantarum AB20–961 and L. plantarum DSM 2601. Optimized conditions were 5.7 meat pH, 5% hydrolyzed safflower oil addition, 108 CFU/g added starter culture, fermentation time of 73 h for L. plantarum DSM2601 and 79 h for L. plantarum AB20–961, 24 °C fermentation temperature, 65 °C internal cooking temperature and 90% relative humidity. Results indicated that CLA contents in sausages were increased 21% by L. plantarum AB20–961 and 121% by L. plantarum DSM2601 after fermentation compared to initial CLA level determined on manufacturing day (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2020.108218