The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents |
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Authors: | Aurora Marco José Luis Navarro Mónica Flores |
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Affiliation: | (1) Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado 73, 46100 Burjassot (Valencia), Spain |
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Abstract: | The effects on the quality of dry fermented sausages of applying either a slow or rapid fermentation stage, and the addition
of either nitrate or nitrite was studied. In the slow fermentation process, TBARS were higher in the batch made with nitrite
than in the batch containing nitrate. For rapid fermentation, both batches, with added nitrate and nitrite, presented intermediate
TBARS levels. Volatile compounds coming from lipid oxidation and microbial lipid β-oxidation were more abundant (p < 0.05) in the samples submitted to a rapid fermentation stage, whilst compounds coming from amino acid catabolism and carbohydrate
fermentation were higher (p < 0.05) in samples subjected to a slow fermentation stage. A significant preference (p < 0.05) was shown during sensory analysis for the batch made with nitrate and submitted to the slow fermentation process
in aroma, taste and overall quality, whilst no differences in sensory analysis were detected among batches in the rapid fermentation
process. Therefore, the use of nitrate is only justified in slow fermented processes due to its positive effect on the sensory
quality of fermented sausages. |
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Keywords: | Fermentation Oxidation Nitrate Nitrite Sausage Volatile compounds |
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