A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
H-1 HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization
Tekijät: Garcia-Garcia AB, Lamichhane S, Castejon D, Cambero MI, Bertram HC
Kustantaja: ELSEVIER SCI LTD
Julkaisuvuosi: 2018
Journal: Food Chemistry
Tietokannassa oleva lehden nimi: FOOD CHEMISTRY
Lehden akronyymi: FOOD CHEM
Vuosikerta: 240
Aloitussivu: 514
Lopetussivu: 523
Sivujen määrä: 10
ISSN: 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2017.07.150
Tiivistelmä
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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