Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat

Abstract

Yeast inoculation of dry fermented sausages manufactured with entire male fat was evaluated as a strategy to improve sausage quality. Four different formulations with entire male/gilt back fat and inoculated/non-inoculated with Debaryomyces hansenii were manufactured. The use of entire male back fat produced the highest weight losses, hardness and chewiness in dry sausages. Consumers clearly distinguished samples according to drying time and D. hansenii inoculation while the use of entire/gilt back fat was not highly perceived. The presence of androstenone and skatole was close to their sensory thresholds. Androstenone was not degraded during the process but skatole was affected by yeast inoculation. D. hansenii growth on the surface regulated water release during ripening, reduced hardness and chewiness in entire male sausages and resulted with similar texture to gilt sausages. Yeast inoculation inhibited lipid oxidation providing fruity odours and less oxidized fatty sausages in the sensory analysis. The effectiveness of yeast to mask boar taint was demonstrated by sensory analysis.

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

“…Regarding indole and skatole compounds, both were present in melted fat from boar (22–81 ng g −1 indole and 143–285 ng g −1 skatole) as well as from gilt sausages (47–95 ng g −1 indole and 250–344 ng g −1 skatole). In the mentioned study, androstenone levels in boar sausages were above its threshold (0.5–1 μg g −1 ) while skatole levels were close to its threshold of 200–250 ng g −1 . The presence of both compounds in boar sausages indicates an effect on odour perception in contrast to the sole presence of skatole in gilt sausages.…”

“…The total fatty acid profile was analysed in order to determine the effect of back fat type on the manufactured sausages (Table ). As reported previously, the use of boar back fat was associated with lower batter fat content that resulted in harder and less‐oxidised (TBARS values) sausages . However, differences in terms of lipid profile in the batters to establish their effect on oxidation and generation of aroma compounds were not explained.…”

“…Formulations (6 kg/formulation and a total of 24 kg/replicate) of dry fermented sausages were manufactured with back fat from gilt or boar with reduced sodium content (25%) using potassium chloride as a substitute . The sausage formula was: 50% ground pork meat, 50% ground pork back fat from gilt or boar, 20 g kg −1 lactose, 20 g kg −1 dextrin, 7 g kg −1 glucose, 20.3 g kg −1 sodium chloride, 6.7 g kg −1 potassium chloride, 0.5 g kg −1 sodium ascorbate, 0.15 g kg −1 sodium nitrite and 0.15 g kg −1 potassium nitrate.…”

“…Four different formulations (fat types and yeast) were manufactured and each one was replicated three times, obtaining a total of 12 batches (3 × 2 × 2). From each batch, two sausage samples were randomly chosen at different ripening times: 0 days, and after 43 and 63 days of processing . Casing was removed from the sausages and a sausage sample was vacuum packed in aluminium foil and frozen at −80 °C for lipid, volatile and aroma analysis.…”

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

“…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. Very recently, Corral et al [51] showed that the inoculation of a Debaromyces hansenii strain regulated water release during ripening owing to the surface yeast growth, and lowered hardness and chewiness in dry sausages containing entire male back fat, thus conferring textural properties similar to the control products containing gilt back fat.…”