Abstract

In this work, the synergistic/antagonistic impact of glucose and mixed starter cultures, namely Latilactobacillus sakei, Pediococcus pentosaceus, and Staphylococcus xylosus, was evaluated in Italian salami in terms of metab-olomics and sensory profiles. As expected, Salami manufactured with 0.5 % glucose exhibited a substantial pH drop, showing values close to 5 at 12 days of ripening. Metabolomics revealed 1841 metabolites, mainly belonging to amino acids, peptides, glycerolipids, and nucleic acids, showing a greater hierarchical role of glucose addition when compared with inoculated microbial starters. Distinct metabolomic fingerprints could be observed across treatments, mainly concerning glutamyl peptides like gamma-glutamyl-glutamate (related to the kokumi taste), biogenic amines (spermine), and lipid oxidation products (i.e., the oxylipin 13S-hydroperoxylino-lenic acid). Such differences may drive the differences in sensory profiles recorded among treatments. These findings indicate the need to select ad-hoc starter cultures to improve the safety, quality, and sensory traits of salami.
Original languageEnglish
Pages (from-to)134182-134193
Number of pages12
JournalFood Chemistry
Volume402
DOIs
Publication statusPublished - 2023

Keywords

  • Amino Acids
  • Biogenic Amines
  • Biogenic amines
  • Fermentation
  • Food Microbiology
  • Foodomics
  • Glucose
  • Glutamates
  • Glutamyl peptides
  • Meat Products
  • Meat oxidation
  • Mixed starter cultures
  • Nucleic Acids
  • Oxylipins
  • Peptides
  • Sensory analysis
  • Spermine

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