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Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry‐fermented sausages
Author(s) -
Fernández Margarita,
Martín Alberto,
Benito María José,
Casquete Rocio,
Recio Isidra,
Córdoba María De Guía
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12978
Subject(s) - oxygen radical absorbance capacity , food science , ripening , chemistry , antioxidant , starter , fermentation , nitrogen , population , biochemistry , dpph , organic chemistry , demography , sociology
Summary The purpose of this work was to investigate the influence of a starter culture on the generation of nitrogen compounds with antioxidant activity during the ripening of Iberian dry‐fermented sausages. Starters P200S34 ( P. acidilactici M200 and S. vitulus RS 34) and P198S34 ( P. acidilactici MS 198 and S. vitulus RS 34) were used to make the Iberian dry‐fermented sausages ‘salchichón’ and chorizo; then, the physicochemical and microbial properties were determined during the ripening process. The oxygen radical absorbance capacity ( ORAC ) assay was employed to evaluate the antioxidant potential of the nitrogen extracts obtained during ripening of the sausages. This activity was correlated with the most relevant compounds detected by HPLC ‐ ESI ‐ MS in the final ripened extracts. Although a relevant part of the antioxidant activity was attributed to the predominant natural nitrogen fraction, the microbial population found in fermented sausages and the fermentation conditions significantly influenced the low molecular weight nitrogen profile and antioxidant activities. Inoculation with the starter culture P200S34 increased free amino acids and amines, such as methionine and tyramine, but other nitrogen compounds also increased the antioxidant activity of the low molecular weight nitrogen extracts. Thus, these starter cultures in Iberian sausages can contribute to delaying oxidative changes during storage.