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Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry‐cured foal sausage
Author(s) -
Lorenzo José M,
Gómez María,
Purriños Laura,
Fonseca Sonia
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7203
Subject(s) - staphylococcus xylosus , lactobacillus sakei , starter , food science , chemistry , fermentation , foal , sensory analysis , ripening , fermentation starter , diacetyl , lactic acid , biology , lactobacillus , bacteria , staphylococcus , staphylococcus aureus , genetics
BACKGROUND The present work deals with the evaluation of the effect of three different commercial starter cultures (Chr. Hansen, Hørsholm, Denmark) on the volatile compound profile and sensory properties, as well as some important physicochemical parameters, of dry‐fermented foal sausages at the end of ripening in order to select the most suitable starter culture for this elaboration. The sausage batches were named as follows: CO (non‐inoculated control), FS ( Lactobacillus sakei + Staphylococcus carnosus ), SM ( L. sakei + S. carnosus + Staphylococcus xylosus + Pediococcus pentosaceus + Debaryomyces hansenii ) and TR ( L. sakei + S. carnosus + S. xylosus ). RESULTS The pH values differed significantly among batches, with the highest values corresponding to CO followed by TR , SM and FS . The highest amounts of volatile compounds were found in FS batch. Hexanal was the most abundant compound, especially in FS and SM batches. These batches also showed higher levels of compounds derived from carbohydrate fermentation and amino acid catabolism. Sensory results showed that acid taste was significantly lower in CO batch than in inoculated batches. CONCLUSION According to most parameters, batches inoculated with FS and SM starters showed marked acidity compared with TR and CO batches, as expected from the manufacturer's indications. Therefore the most suitable starter culture for use in the manufacture of foal sausages in Mediterranean countries such as Spain with a preference for low‐acidity products was found to be TR culture. © 2015 Society of Chemical Industry