Larrouture-Thiveyrat Céline, Pepin Myriam, Leroy-Sétrin Sabine, Montel Marie-Christine
Station de Recherches sur la Viande, Microbiologie, INRA Theix, 63122 St-Genès Champanelle, France.
Meat Sci. 2003 Mar;63(3):423-6. 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 (3)H 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.
亮氨酸降解产生的代谢产物在香肠香气中起关键作用。亮氨酸分解代谢在嗜鱼肉杆菌中尤为重要。本研究的目的是确定接种嗜鱼肉杆菌对香肠模型香气和亮氨酸分解代谢的影响。进行了感官分析和嗜鱼肉杆菌植入。通过高效液相色谱法测定添加到香肠模型中的（3）H亮氨酸产生的芳香化合物。成熟18天后，接种嗜鱼肉杆菌的香肠中嗜鱼肉杆菌属的水平比对照香肠高10倍。添加嗜鱼肉杆菌增强了香肠香气的形成。在接种嗜鱼肉杆菌的模型中，亮氨酸的降解率高出10%。检测到的主要代谢产物是3-甲基丁酸，并且在接种嗜鱼肉杆菌的香肠模型中检测到α-酮异己酸和羟基α-酮异己酸的产量最高。
