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- Title
Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture.
- Authors
Olaoye, Olusegun A.
- Abstract
Introduction. Grilled meat products are normally eaten as snacks in many developed and developing countries usually during leisure. The use of biological agents such as lactic acid bacteria may help improve the associated volatiles and sensory appeal of such products. Materials and methods. A grilled meat product (Tsire) was inoculated with 6 log CFU/g of Pediococcus acidilactici FLE07 as starter culture (IS), with the objective of improving the associated spoilage volatiles during a 4 day storage at 30 °C; while uninoculated sample of Tsire served as control (UC). Solid phase mass extraction gas chromatography-mass spectrometry (SPME-GCMS) and taste panel using hedonic scaling were used to evaluate the volatiles and sensory quality respectively during storage. Results and discussion. In preliminary experiments, ten Pediococcus strains were evaluated for production of organic acids; among these, 34 gacid /107CFU was recorded as highest lactic acid production by P. acidilactici FLE07 and was chosen as starter culture for inoculation of Tsire. The strain was shown to produce acetic acid of concentration lower than 12 gacid /107 CFU. SPME-GCMS analysis of the grilled meat product showed that a total of fourty eight (48) volatiles, belonging to ketones (35.42%), acids (8.33%), alcohols (25%), aromatic/cyclic (14.58%) and nitrogenous compounds (16.67%), were detected during storage. Volatiles including acetone, 2-butanone, 2,3-butanedione, 3-hydroxy-2-butanone, 2-hexanone, 2-heptanone and 1-hydroxy- 2-propanone were among the prominent ketone compounds observed in the Tsire samples, and their total are units (TAUs) showed significant difference (p<0.05) between the IS and UC samples. There was reduction in spoilage volatile indicators; concentrations (μg/g) of 0.57, 1.98, 0.93 and 1.39 were recorded for heptanal, 1-octen-3-ol, 3-methyl-butanoic acid and nonanal respectively in inoculated samples (IS) compared to 2.43, 3.21, 2.94 and 2.94 obtained for uninoculated control (UC) on day 3. Sensory study with the use of 50 panelists to provide data showed that higher scores (p<0.05) were recorded in the aroma, appearance, tenderness, taste and general acceptability properties of IS than UC. Conclusion. It was concluded that Pediococcus acidilactici FLE07 and other suitable starter culture(s) may be used in promoting sensory quality development and availability of the product beyond the day of production. This is the first report of this type on the grilled meat product.
- Publication
Ukrainian Food Journal, 2016, Vol 5, Issue 3, p462
- ISSN
2304-974X
- Publication type
Academic Journal
- DOI
10.24263/2304-974x-2016-5-3-5