Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage
As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products, we aim to evaluate the function of sugar and how the quality changed with the addition of sugar on dry cured sausage after three months of preservation, and the correspo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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KeAi Communications Co. Ltd.
2022-06-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566922000143 |
| _version_ | 1811199441875501056 |
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| author | Zhi Qu Chunqian Feng Virginia K. Walker Wenyi Kang Nan Liu Shanqing Zheng |
| author_facet | Zhi Qu Chunqian Feng Virginia K. Walker Wenyi Kang Nan Liu Shanqing Zheng |
| author_sort | Zhi Qu |
| collection | DOAJ |
| description | As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products, we aim to evaluate the function of sugar and how the quality changed with the addition of sugar on dry cured sausage after three months of preservation, and the corresponding effect on acidity value and the total acid value. The roles of sugars’ effects on FA hydrolysis and flavor formation are required to be assessed. We selected the addition of sugar with the gradient contents from 3% to 15%, we found that the total acid, acidity value, peroxide value, FA and organic acid were significantly affected. Mono unsaturated fatty acids (MUFA) was the main content of FAs, following by saturated FA and polyunsaturated FA. C18:1n9c was the major FA, following by C16:0 and C18:0. Six kinds of organic acids in dry-cured sausages containing different concentrations of sugar were analyzed by HPLC and the total organic acid reached a maximum of 12.15% by after adding 6% sugar. Acetic acid was 8.06% and lactic acid was 2.56%. This study concludes that sugar is the main factor in flavor formation of dry cured sausage and affects the sausage quality for three months in storage. |
| first_indexed | 2024-04-12T01:48:08Z |
| format | Article |
| id | doaj.art-45ba96fa21634ec7bf3c204daaa60930 |
| institution | Directory Open Access Journal |
| issn | 2772-5669 |
| language | English |
| last_indexed | 2024-04-12T01:48:08Z |
| publishDate | 2022-06-01 |
| publisher | KeAi Communications Co. Ltd. |
| record_format | Article |
| series | Journal of Future Foods |
| spelling | doaj.art-45ba96fa21634ec7bf3c204daaa609302022-12-22T03:53:00ZengKeAi Communications Co. Ltd.Journal of Future Foods2772-56692022-06-0122184191Effects of sugar addition on adipolysis and volatile profiles of dry cured sausageZhi Qu0Chunqian Feng1Virginia K. Walker2Wenyi Kang3Nan Liu4Shanqing Zheng5Institute of Chronic Disease Risks Assessment, School of Nursing and Health, Henan University, Kaifeng 475004, ChinaInstitute of Chronic Disease Risks Assessment, School of Nursing and Health, Henan University, Kaifeng 475004, ChinaDepartment of Biology, Queen's University, Kingston K7L 3N6, ON, Canada; School of Environmental Studies, Queen's University, Kingston K7L 3N6, ON, CanadaNational R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Corresponding authors.Institute of Chronic Disease Risks Assessment, School of Nursing and Health, Henan University, Kaifeng 475004, China; Institute of Environment and Health, South China Hospital, Health Science Center, Shenzhen University, Shenzhen 518116, China; Corresponding authors.School of Basic Medical Sciences, Henan University, Kaifeng 475004, China; Corresponding authors.As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products, we aim to evaluate the function of sugar and how the quality changed with the addition of sugar on dry cured sausage after three months of preservation, and the corresponding effect on acidity value and the total acid value. The roles of sugars’ effects on FA hydrolysis and flavor formation are required to be assessed. We selected the addition of sugar with the gradient contents from 3% to 15%, we found that the total acid, acidity value, peroxide value, FA and organic acid were significantly affected. Mono unsaturated fatty acids (MUFA) was the main content of FAs, following by saturated FA and polyunsaturated FA. C18:1n9c was the major FA, following by C16:0 and C18:0. Six kinds of organic acids in dry-cured sausages containing different concentrations of sugar were analyzed by HPLC and the total organic acid reached a maximum of 12.15% by after adding 6% sugar. Acetic acid was 8.06% and lactic acid was 2.56%. This study concludes that sugar is the main factor in flavor formation of dry cured sausage and affects the sausage quality for three months in storage.http://www.sciencedirect.com/science/article/pii/S2772566922000143Dry-cured sausageAdipolysisVolatile compoundsOrganic acidFatty acid |
| spellingShingle | Zhi Qu Chunqian Feng Virginia K. Walker Wenyi Kang Nan Liu Shanqing Zheng Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage Journal of Future Foods Dry-cured sausage Adipolysis Volatile compounds Organic acid Fatty acid |
| title | Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage |
| title_full | Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage |
| title_fullStr | Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage |
| title_full_unstemmed | Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage |
| title_short | Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage |
| title_sort | effects of sugar addition on adipolysis and volatile profiles of dry cured sausage |
| topic | Dry-cured sausage Adipolysis Volatile compounds Organic acid Fatty acid |
| url | http://www.sciencedirect.com/science/article/pii/S2772566922000143 |
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