Effect of Carnobacterium piscicola on aroma formation in sausage mince

• Published in: Meat science 2003-03, Vol.63 (3), p.423-426
• Main Authors: Larrouture-Thiveyrat, Céline, Pepin, Myriam, Leroy-Sétrin, Sabine, Montel, Marie-Christine
• Format: Article
• Language: English
• Subjects: Aroma; Biological and medical sciences; Carnobacterium piscicola; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; Leucine catabolism; Life Sciences; Meat and meat product industries; Sausage
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(02)00083-9

The metabolites from leucine degradation play a key role in sausage aroma. Leucine catabolism is particularly important in Carnobacterium piscicola. The purpose of the study was to determine the effect of C. piscicola inoculation on the aroma of a sausage model and on leucine catabolism. Sensory analysis and implantation of Carnobacterium were performed. Aromatic compound production from 3H leucine added to the sausage model was measured by high-performance liquid chromatography. After 18 days of ripening, the level of Carnobacterium species was 10-fold higher in sausages inoculated with C. piscicola than in the control sausages. Addition of C. piscicola enhanced the development of sausage aroma. The leucine was 10% more degraded in the models inoculated with C. piscicola. 3-Methyl butanoic acid was the main metabolite detected and the highest production of α-ketoisocaproic acid and hydroxy α-ketoisocaproic acid were detected in the sausage model inoculated with C. piscicola.