[Changes in the composition of volatile compounds during processing and storage of Jerky sausages].
The change in the composition of volatile components during aging and storage of jerky sausages containing a mixture of Lactobacillus plantarum and Staphylococcus carnosus as fermenting cultures was studied by high-performance capillary gas chromatography and gas chromatography-mass spectrometry. A total of 52 compounds were identified. It was found that sausage storage is accompanied by a significant increase in the concentration of flavoring aldehydes. The terpene concentration monotonously increases with sausage aging and storage.
Misharina
T A
TA
Emanuel' Institute of Biochemical Physics, Russian Academy of Sciences, Moscow, 119991 Russia.
Andreenkov
V A
VA
Vashchuk
E A
EA
D000447:Aldehydes; D000818:Animals; D005516:Food Microbiology; D005525:Food-Processing Industry; D007778:Lactobacillus; D008461:Meat Products / Q000032:analysis*; D013210:Staphylococcus; D013552:Swine; D013729:Terpenes
D000447:Aldehydes; D013729:Terpenes
Izmenenie sostava letuchikh soedineniĭ v protsesse sozrevaniia i khraneniia syrovialenoĭ kolbasy.