Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages

• Published in: Ultrasonics sonochemistry 2020-10, Vol.67, p.105161-105161, Article 105161
• Main Authors: de Lima Alves, Larissa, Donadel, Jossiê Zamperetti, Athayde, Dirceu Rodrigues, da Silva, Marianna Stefanello, Klein, Bruna, Fagundes, Mariane Bittencourt, de Menezes, Cristiano Ragagnin, Barin, Juliano Smanioto, Campagnol, Paulo Cezar Bastianello, Wagner, Roger, Cichoski, Alexandre José
• Format: Article
• Language: English
• Subjects: Aroma; Emerging technology; Fermentation; Flavor; Lipid oxidation; Meat Products; Proteolysis; Sonication; Volatile Organic Compounds - metabolism
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2020.105161

•Dry fermented sausages were sonicated by 0, 3, 6, and 9 min after stuffing.•Samples sonicated for 3 and 6 min presented higher total content of free amino acids.•Sonication increased the volatile compounds derived from the lipid oxidation. Ultrasound (US) is an emerging technology capable of affecting enzymes and microorganisms, leading to the release of amino acids and the formation of volatile compounds. The effect of different exposure times (0, 3, 6, and 9 min) of US (25 kHz, 128 W) on the proteolysis and volatile compounds of dry fermented sausages during processing (day 0 and 28) and storage (day 1 and 120) was investigated. Lower alanine, glycine, valine, leucine, proline, methionine, and tyrosine levels were observed at the beginning of manufacture for the sample subjected to 9 min of US (p