Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

Abstract

The reduction of ingoing amounts of nitrate and nitrite in dry fermented sausages was studied together with the impact of Debaryomyces hansenii inoculation on aroma generation. Three different formulations of sausages were manufactured: control (C), reduced in nitrate and nitrite ingoing amounts (R) and reduced R inoculated with D. hansenii (RY). Changes in physicochemical and microbiological parameters, volatile compounds and aroma were investigated at different drying times. Nitrite/nitrate reduction did not seem to affect microbial growth but affected their metabolic activity. Moreover, nitrite/nitrate reduction decreased lipid oxidation and generation of derived volatile compounds. Yeast inoculation limited lipid oxidation and prevented nitrite oxidation. Sausage aroma profile was positively affected by D. hansenii inoculation which contributed to the generation of potent aroma compounds like ethyl ester compounds and 3-methylbutanal. Long drying time impacted sausage aroma profile as well as yeast metabolism. Yeast inoculation counteracted the negative influence of nitrite/nitrate reduction due to its antioxidant capacity, aroma generation and hindered nitrite oxidation.

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

“…Compared with CT samples, the propyl disulfide content significantly (p < 0.05) increased in the PT30 and NT samples, while the contents of E-2-octen-1-ol, and 1-octen-3-ol significantly (p < 0.05) decreased. 1-Octen-3-ol, with a mushroom flavour, is usually generated from linoleic acid β-oxidation [14,37]. In this study, the inhibition of lipid oxidation caused by plasma treatment gave rise to a reduction of 1-octen-3-ol compared with the CT samples.…”

“…The contents of hexanal, nonanal, heptanal, octanal, E-2-octenal, decanal, and(E)-2-nonenal in the PT samples were higher than those of the NT samples. Perea-Sanz et al [37] also found that total aldehydes in fermented sausages with 80 mg/kg nitrite and 95 mg/kg nitrate obviously decreased compared with those with 150 mg/kg nitrite and 178 mg/kg nitrate.…”

“…The content of 3-hydroxy-2-butanone in the CT sample was significantly (p < 0.05) higher than that of the NT, PT30, and PT45 treatments, but there was no significant (p > 0.05) difference in samples between CT and PT15 treatments. 3-Hydroxy-2-butanone is mainly derived from carbohydrate fermentation [37]. Yong et al [17] showed that plasma treatment can inhibit the microbial growth in pork jerky during processing, so long-term plasma treatment in PT30 and PT45 might inhibit microbial growth related to the generation of 3-hydroxy-2-butanone.…”

Mycobiota dynamics and mycotoxin detection in PGI Salame Piemonte

“…In the present study, we were also able to unravel yeast diversity and dynamics on the casing surface and highlight the dominance of D. hansenii in all studied batches. This species is also suggested to positively contribute to the organoleptic properties of fermented meat (Andrade et al 2010;Perea-Sanz et al 2020).…”

Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking

“…The analyses were carried out at random for two weeks. Compounds were identified by comparison of the mass spectrum with a database (National Institute of Standards and Technology (NIST) and Wiley libraries) and with linear retention (LRI) indexes available in the literature [19,21,[37][38][39][40][41][42][43]. For calculating the LRI of the samples of the present work, n-alkanes (Sigma R-8769, Barcelona, Spain) were run under the same conditions.…”