A1 Refereed original research article in a scientific journal
H-1 HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization
Authors: Garcia-Garcia AB, Lamichhane S, Castejon D, Cambero MI, Bertram HC
Publisher: ELSEVIER SCI LTD
Publication year: 2018
Journal: Food Chemistry
Journal name in source: FOOD CHEMISTRY
Journal acronym: FOOD CHEM
Volume: 240
First page : 514
Last page: 523
Number of pages: 10
ISSN: 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2017.07.150
Abstract
Proton high-resolution magic angle spinning (H-1 HR-MAS) nuclear magnetic resonance (NMR) spectroscopy in combination with principal component analysis (PCA) was employed to characterize dry-fermented sausages salchichcn type throughout the manufacturing process. H-1 HR-MAS NMR metabolite profiling was achieved from a small sample of intact sausage after 0, 2, 4, 7, 11 and 14 days of drying. Intriguingly, the obtained results enabled the identification of the three main stages in the traditional production of salchichcn. Formulation, fermentation and drying-ripening periods showed distinct and characteristic metabolomic profiles. Compositional changes related to microbial activity, as well as proteolytic and lipolytic phenomena, decisive steps in such a ripening process, could be monitored through the NMR spectra. This study shows the potential of H-1 HR-MAS as a rapid method for probing metabolomic profiles and compositional changes during sausages processing.
Proton high-resolution magic angle spinning (H-1 HR-MAS) nuclear magnetic resonance (NMR) spectroscopy in combination with principal component analysis (PCA) was employed to characterize dry-fermented sausages salchichcn type throughout the manufacturing process. H-1 HR-MAS NMR metabolite profiling was achieved from a small sample of intact sausage after 0, 2, 4, 7, 11 and 14 days of drying. Intriguingly, the obtained results enabled the identification of the three main stages in the traditional production of salchichcn. Formulation, fermentation and drying-ripening periods showed distinct and characteristic metabolomic profiles. Compositional changes related to microbial activity, as well as proteolytic and lipolytic phenomena, decisive steps in such a ripening process, could be monitored through the NMR spectra. This study shows the potential of H-1 HR-MAS as a rapid method for probing metabolomic profiles and compositional changes during sausages processing.
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