Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

Abstract

28The effect of D. hansenii inoculation in dry fermented sausages with fat and/or salt 29 reductions was studied in terms of lipolysis, lipid oxidation, volatile compounds 30 production and sensory analysis. The aroma of the identified volatile compounds was 31 evaluated by olfactometry analysis while overall aroma perception was evaluated by 32 sensory descriptive profiling. Salt reduction in dry sausages increased lipolysis and 33 contributed to a high oxidation rate and rancid aroma generation while fat reduction 34

Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast

“…Lipid profile was determined by means of total fatty acids which were methylated as described by Berry et al . Fatty acids methyl esters (FAMEs) were analysed in an Agilent HP 7890B gas chromatograph (GC) equipped with a flame ionisation detector (FID) (Agilent, Palo Alto, CA, USA) . For quantification, response factors of the standards respect to an internal standard (C21:0) were calculated using the standard fatty acid methyl ester solution (FAME mix; Sigma–Aldrich, St. Louis, MI, USA).…”

“…The analysis of volatile compounds in the headspace (HS) of dry fermented sausage was performed by solid‐phase microextraction and gas chromatography and mass spectrometry analysis (SPME‐GC–MS) . Five grams of the minced sausage was weighed into a 20 mL HS vial sealed with a PTFE faced silicone septum and 0.75 mg of butylhydroxytoluene (BHT) was added.…”

Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams

“…As reported by other authors (Corral et al, 2015;Martín et al, 2004), several D. hansenii strains have proteolytic and lipolytic activities, leading to the release of free amino acids and free fatty acids, acting as substrates for enhanced production of branched and linear aldehydes, in favourable environmental conditions. Both chemical (lipid autoxidation) and microbial (lipoxygenase) pathways can be taken into account to explain the higher levels of hexanal found in D. hansenii 78-treated dry-cured hams (Table 4).…”

“…through deamination and decarboxylation by bacteria (Hinrichsen and Pedersen, 1995). The highest levels of above mentioned aldehydes were found in Dh78 inoculated hams: the tendency of D. hansenii strains to produce carbonyl compounds via amino acid catabolism was previously observed in dry-cured ham (Martín et al, 2006;Pinna et al, 2009;Purriños et al, 2013aPurriños et al, , 2013b; other authors reported an increase in branched aldehydes due to D. hansenii addition in dry-cured meat products (Cano-García et al, 2014;Corral et al, 2015). Branched aldehydes were often related to main descriptors of dry-cured ham aroma (dry, aged, etc.…”

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

“…However, the beneficial effect due to the yeast inoculation is far from clear when both sodium and fat reductions are combined during the dry sausage manufacture [49]. Yeast strains can also be inoculated and used as masking agents to improve the physical, chemical and sensory properties of dry-fermented sausages manufactured with entire male fat.…”