The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents

Marco, Aurora; Navarro, José Luís; Flores, Mónica

doi:10.1007/s00217-006-0556-x

Cited by 62 publications

(61 citation statements)

References 24 publications

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“…Origin has been reported in has been reported in (1) Hierro et al (2004), (2) Théron et al (2010), (3) Flores and Olivares (2008), (4) Marco et al (2008), (5) de Campos et al (2007), (6) Guillen and Manzanos (1999), (7) Aaslyng and Schäfer (2008), (8) …”

Section: Resultsmentioning

confidence: 99%

“…Figure 2 shows a characteristic chromatogram of longaniza sausage. Most of volatile compounds have been previously detected (Marco et al 2008;Gianelli et al 2009), except for those compounds provided by the spices and the smoking process. All the sulphur compounds that were identified in the samples came from garlic (Calvo-Gómez et al 2004 (Kim et al 2010).…”

Section: Longaniza Sausagesmentioning

confidence: 92%

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Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

Gianelli

Salazar

Mojica

et al. 2012

Braz. arch. biol. technol.

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The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). The identification and quantification were made through the gas chromatography with a mass-selective detector (GS-MS). Fifty-four volatile compounds were identified in charqui samples and thirty-two volatile compounds in longaniza sausages. The chemical groups of the volatile compounds found in both the products were: aldehydes, alcohols, ketones, organic acids, furans, aromatic and aliphatic hydrocarbons. Significant differences were found (p<0.05) in the volatile compounds among the brands of longaniza and charqui.A characteristic volatile compounds profile was not found in the analyzed products. However, an important percentage of the volatile compounds in charqui came from the lipid oxidation. In the case of longanizas sausages, volatile compounds come mainly from the carbohydrates fermentation and spices.

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Section: Resultsmentioning

confidence: 99%

Section: Longaniza Sausagesmentioning

confidence: 92%

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

Gianelli

Salazar

Mojica

et al. 2012

Braz. arch. biol. technol.

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“…All of them have been previously detected in dry fermented sausages using the same extraction technique [17][18]. The volatile compounds were grouped according to their possible origin [23], to determine the effect of the different conditions on the release of volatile compounds.…”

Section: Resultsmentioning

confidence: 99%

“…Dry fermented sausages were made with lean pork (80 %) and pork back fat (20 %) as described by Marco et al, [18]. The following additives were added in g per kg quantities to the meat mixture: sodium chloride (27), lactose (20), dextrin (20) (food grade quality), sodium caseinate (20), glucose (7), sodium ascorbate (0.5) and potassium nitrate (0.3).…”

Section: Dry Fermented Sausagesmentioning

confidence: 99%

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Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

Flores

Olivares

2008

Eur Food Res Technol

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The effect of the addition of an antioxidant and saliva on the release of aroma compounds from dry fermented sausages was studied by extracting the headspace at different times using solid phase micro-extraction technique. The compounds were analysed by gas chromatography using a FID detector and identified by mass spectrometry. The addition of butylated hydroxytoluene to dry fermented sausages produced a significant reduction of the release of most of the volatile compounds indicating an oxidation process during sampling. The addition of water and saliva to the dry fermented sausages produced a higher release of pentanal, hexanal and octanal, while pentane, 1-octanol, pentanoic acid, and propanal showed a lower rate of release.Moreover, phenylethyl alcohol, 2-butanone, 2,3-pentanedione and 2-nonanone, derived from bacterial metabolism, presented a lower release rate when water and saliva were added. The rate of release of the compounds from dry fermented sausages was not related with the compound hydrophobicity value. Further research is needed to elucidate the effect of fermented sausage matrix on the partitioning of the compounds and its effect on aroma perception.

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Bacterial diversity and functionalities in food fermentations

Ravyts¹,

Vuyst²,

Leroy

2012

Engineering in Life Sciences

149

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Lactic acid bacteria (LAB) play a central role in several food fermentations, producing lactic acid besides other metabolic actions. Popular fermented foods that rely on the use of LAB include fermented meats, sourdoughs, and fermented dairy products. During fermentation, LAB are frequently accompanied by other microorganisms, such as coagulase‐negative staphylococci (CNS), yeasts, and filamentous fungi. Whereas fermentation was originally a spontaneous and empiric process, most industrial processes make now use of starter cultures to speed up the fermentation process and standardise the end products and to reduce the risks on misfermentation. A drawback of using commercial starter cultures is their suboptimal selection, which is often solely based on mere technological features. Currently, functional starter cultures are being developed to further optimise the process and to yield additional nutritional, safety, and quality benefits. Specific metabolic properties are being sought for, with a focus on novel, interesting molecules that may, for instance, inhibit undesirable microorganisms, display nutraceutical properties, or contribute to flavour and texture attributes.

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The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents

Cited by 62 publications

References 24 publications

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

Bacterial diversity and functionalities in food fermentations

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