Abstract
Animal placentae can be used as health-promoting food ingredients with various therapeutic efficacies, but their use is limited by their unpleasant odor and taste. This study aimed to investigate the possibility of deodorization of sheep placenta via yeast fermentation. A yeast strain was successfully isolated and identified as a novel Brettanomyces strain (Brettanomyces deamine kh3). The deodorizing efficacy of fermentation of the sheep placenta with B. deamine kh3 was evaluated by 42 panels, based on evaluation of preference, ranking, and aroma profiles, and compared with normal placenta and placenta fermented with B. bruxellensis. The results of the sensory evaluation indicated that fermentation of the sheep placenta with B. deamine kh3 may improve its palatability by increasing flavors such as that of grass (tree), rubber, and burnt, and by decreasing the odor and soy sauce flavor. Solid-phase microextraction-gas chromatography (SPME-GC) showed that major off-flavors in sheep placenta, such as ammonia, dimethyl disulfide, and 1,3-dioxolane, were completely diminished in the sheep placenta fermented with B. deamine kh3. This study presents those major volatile compounds, including 2-isobutyl\\-4,4-dimethyl-1,3-dioxane, and 3-methyl-1-butanol, could be crucial in improving the palatability of the sheep placentae fermented with B. deamine kh3. This study provides a good starting point for the industrial application of a new deodorization method.
Highlights
The placenta is a temporary organ, originating from the embryos during pregnancy, and is physiologically expelled during childbirth [1]
A novel Brettanomyces species, B. deamine kh3 was successfully isolated from apple vinegar and registered as a novel Brettanomyces genus and granted accession numbers from the Korean Collection for Type Cultures (KCTC; 14262BP) and the National Center for Biotechnology Information (NCBI; MT755882)
To perform the off-flavor removal process of sheep placenta, a novel yeast strain was successfully isolated from traditionally fermented apple vinegar
Summary
The placenta is a temporary organ, originating from the embryos during pregnancy, and is physiologically expelled during childbirth [1]. Current studies indicate that the human placenta has various therapeutic effects, such as antioxidant [5], antimicrobial [6], anti-inflammatory [7,8], anti-allergy [9], anti-fatigue [10], liver protection [11], and immunomodulation [12] effects. It has a wide range of therapeutic activities, the human placenta is limited in its wide industrial applications owing to ethical considerations. Only the encapsulation method has been widely used for placentophagy to mask the off-flavors of placenta [14], but few studies have investigated the deodorization of the off-flavor of animal placenta
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