Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented "Salchichón"

• Published in: Biology (Basel, Switzerland) Switzerland), 2023-01, Vol.12 (1), p.88
• Main Authors: Martín, Irene, García, Carmen, Rodríguez, Alicia, Córdoba, Juan J
• Format: Article
• Language: English
• Subjects: Amino acids; dry-cured fermented sausages; Esterification; Evolution; Hexanal; Inoculation; Lactic acid bacteria; Lipid peroxidation; Meat industry; Microorganisms; Ripening; Sausages; sensorial characteristics; Sensory evaluation; Sensory properties; Starter cultures; Temperature
• ISSN: 2079-7737; 2079-7737
• DOI: 10.3390/biology12010088

In this work, the effect of a selected starter culture of 205 on the evolution of volatile compounds throughout the ripening process and on the final sensorial characteristics of traditional dry-cured fermented "salchichón" was evaluated. "Salchichón" sausages were prepared, inoculated with 205, and ripened for 90 days. Volatile compounds were analyzed throughout the ripening by GC-MS. In the final product, instrumental texture and color were determined. In addition, sensorial analysis was performed by a semi-trained panel. The inoculation of 205 does not influence the texture and color parameters of ripened "salchichón". However, an increase in volatile compounds derived from amino acid catabolism and microbial esterification and a decrease in compounds derived from lipid oxidation, mainly hexanal, were observed throughout the ripening time as a consequence of inoculation, which could have a positive effect on the flavor development of the dry-cured fermented "salchichón". The use of selected strains of lactic acid bacteria (LAB) such as 205 as a protective culture could be recommended to improve the quality of traditional "salchichón".