Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada.
J Agric Food Chem. 2020 Aug 12;68(32):8648-8657. doi: 10.1021/acs.jafc.0c02688. Epub 2020 Jul 28.
The quality of fermented sausage is strongly influenced by its fatty acid (FA). However, the role of a defined starter culture in modifying sausage FA composition, and especially in the production of hydroxy FAs (HFAs), has not been determined. In this study, the FA compositions of sausages fermented with , with plus , and with an aseptic control were characterized by liquid chromatography-mass spectrometry (MS)/MS and gas chromatography-MS. The sausages fermented with , and with plus , showed a reduced accumulation of poly and/or diunsaturated FAs and distinct composition of HFAs compared to the aseptic control. 2-HFAs were enriched via high-speed counter-current chromatography and identified uniquely in the plus fermented sausage. Through lipid analyses, this study illustrated how the choice of a defined starter culture affected the observed FA metabolism in fermented sausages, facilitating the development of starter cultures or additives that impart desirable characteristics to sausage.
发酵香肠的质量受其脂肪酸（FA）强烈影响。然而，特定发酵剂在改变香肠 FA 组成，尤其是在羟基脂肪酸（HFAs）生产中的作用尚未确定。在这项研究中，通过液相色谱-质谱（MS）/MS 和气相色谱-MS 对用 、用 加 以及无菌对照发酵的香肠的 FA 组成进行了表征。与无菌对照相比，用 和 加 发酵的香肠中多不饱和和/或二不饱和 FA 的积累减少，且 HFA 的组成明显不同。通过高速逆流色谱法富集 2-HFAs，并在 加 发酵香肠中唯一鉴定出。通过脂质分析，本研究说明了如何选择特定的发酵剂来影响发酵香肠中观察到的 FA 代谢，从而有助于开发赋予香肠理想特性的发酵剂或添加剂。
