Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages
This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gl...
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| Veröffentlicht in: | Meat science 2024-11, Vol.217, p.109614, Article 109614 |
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| creator | Zhang, Huan Wang, Huizhu Chen, Qian Cao, Yungang Huang, Junrong Li, Yuexin Yao, Xianqi Kong, Baohua |
| description | This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P |
| doi_str_mv | 10.1016/j.meatsci.2024.109614 |
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•Glycine (Gly) and P. pentosaceus combined increased the redness of dry sausage.•Gly and P. pentosaceus R1 combined inhibited lipid/protein oxidation in sausages.•Gly and P. pentosaceus R1 combined enhanced the taste profile of dry sausages.•Total free amino acids and organic acids contributed to the taste of dry sausages.</description><identifier>ISSN: 0309-1740</identifier><identifier>ISSN: 1873-4138</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2024.109614</identifier><identifier>PMID: 39089084</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Harbin dry sausage ; L-glycine ; Oxidative stability ; Pediococcus pentosaceus ; Taste profile</subject><ispartof>Meat science, 2024-11, Vol.217, p.109614, Article 109614</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c243t-bb67c228711adec4835e099870b99b9e391bc9a6793fe34403e99ef9d2204d3f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2024.109614$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39089084$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Huan</creatorcontrib><creatorcontrib>Wang, Huizhu</creatorcontrib><creatorcontrib>Chen, Qian</creatorcontrib><creatorcontrib>Cao, Yungang</creatorcontrib><creatorcontrib>Huang, Junrong</creatorcontrib><creatorcontrib>Li, Yuexin</creatorcontrib><creatorcontrib>Yao, Xianqi</creatorcontrib><creatorcontrib>Kong, Baohua</creatorcontrib><title>Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.
•Glycine (Gly) and P. pentosaceus combined increased the redness of dry sausage.•Gly and P. pentosaceus R1 combined inhibited lipid/protein oxidation in sausages.•Gly and P. pentosaceus R1 combined enhanced the taste profile of dry sausages.•Total free amino acids and organic acids contributed to the taste of dry sausages.</description><subject>Harbin dry sausage</subject><subject>L-glycine</subject><subject>Oxidative stability</subject><subject>Pediococcus pentosaceus</subject><subject>Taste profile</subject><issn>0309-1740</issn><issn>1873-4138</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkdFuFCEUhomxsWv1ETRcetHZwsDuDFfGNNWaNNEYvSYMHLpsZoaRwzSdF-pzlnVXb01OAoHvP_-Bn5B3nK0549ur_XoAk9GGdc1qWc7UlssXZMXbRlSSi_YlWTHBVMUbyc7Ja8Q9Y4yLun1FzoVibSm5Ik833oPNNHp63y82jEDN6Oh3cCHaaO2MdIIxRzQWyv4HpzYOXcEcNdPUB2tyiCMtlXdAp92Coch2MJSbnk4pTpByALyk8TG4Aj8AxWy60Ie8XP7xygYzHFAfejgMcmtScaAuLRTNjOYe8A0586ZHeHtaL8ivzzc_r2-ru29fvl5_uqtsLUWuum7b2LpuG86NAytbsQGmVNuwTqlOgVC8s8psGyU8CCmZAKXAK1fXTDrhxQX5cOxbxvk9A2Y9BLTQ92aEOKMWrHzvRrANK-jmiNoUERN4PaUwmLRozvQhIr3Xp4j0ISJ9jKjo3p8s5m4A90_1N5MCfDwCUB76ECDp0gJGWyJJJSrtYviPxTMI5KhI</recordid><startdate>20241101</startdate><enddate>20241101</enddate><creator>Zhang, Huan</creator><creator>Wang, Huizhu</creator><creator>Chen, Qian</creator><creator>Cao, Yungang</creator><creator>Huang, Junrong</creator><creator>Li, Yuexin</creator><creator>Yao, Xianqi</creator><creator>Kong, Baohua</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20241101</creationdate><title>Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages</title><author>Zhang, Huan ; Wang, Huizhu ; Chen, Qian ; Cao, Yungang ; Huang, Junrong ; Li, Yuexin ; Yao, Xianqi ; Kong, Baohua</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c243t-bb67c228711adec4835e099870b99b9e391bc9a6793fe34403e99ef9d2204d3f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Harbin dry sausage</topic><topic>L-glycine</topic><topic>Oxidative stability</topic><topic>Pediococcus pentosaceus</topic><topic>Taste profile</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Huan</creatorcontrib><creatorcontrib>Wang, Huizhu</creatorcontrib><creatorcontrib>Chen, Qian</creatorcontrib><creatorcontrib>Cao, Yungang</creatorcontrib><creatorcontrib>Huang, Junrong</creatorcontrib><creatorcontrib>Li, Yuexin</creatorcontrib><creatorcontrib>Yao, Xianqi</creatorcontrib><creatorcontrib>Kong, Baohua</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Huan</au><au>Wang, Huizhu</au><au>Chen, Qian</au><au>Cao, Yungang</au><au>Huang, Junrong</au><au>Li, Yuexin</au><au>Yao, Xianqi</au><au>Kong, Baohua</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2024-11-01</date><risdate>2024</risdate><volume>217</volume><spage>109614</spage><pages>109614-</pages><artnum>109614</artnum><issn>0309-1740</issn><issn>1873-4138</issn><eissn>1873-4138</eissn><abstract>This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.
•Glycine (Gly) and P. pentosaceus combined increased the redness of dry sausage.•Gly and P. pentosaceus R1 combined inhibited lipid/protein oxidation in sausages.•Gly and P. pentosaceus R1 combined enhanced the taste profile of dry sausages.•Total free amino acids and organic acids contributed to the taste of dry sausages.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>39089084</pmid><doi>10.1016/j.meatsci.2024.109614</doi></addata></record> |
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| subjects | Harbin dry sausage L-glycine Oxidative stability Pediococcus pentosaceus Taste profile |
| title | Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages |
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