Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages

• Published in: European food research & technology 2005-10, Vol.221 (5), p.624-630
• Main Authors: Flores, M, Nieto, P, Ferrer, J.M, Flores, J
• Format: Article
• Language: English
• Subjects: Acetic acid; antioxidants; Bacteria; Biological and medical sciences; Calcium chloride; Chloride; Esters; fermented foods; food additives; food analysis; Food industries; Fundamental and applied biological sciences. Psychology; Gas chromatography; lactic acid bacteria; lactic fermentation; lipid peroxidation; Mass spectrometry; meat aging; Meat and meat product industries; meat quality; multiple strain starters; odor compounds; odors; Oxidation; palatability; rancidity; sausages; Staphylococcus; volatile compounds
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-005-0062-6

The effect of calcium chloride addition used in combination with starter cultures (lactic acid bacteria and staphylococci) was studied in the development of dry-fermented sausage aroma and final sensory acceptance. Volatile compounds were extracted by solid-phase micro extraction and analysed by gas chromatography-mass spectrometry. A paired comparison test was done to determine which sausage was preferred. The addition of calcium chloride 0.05% showed an important effect on volatile generation during ripening by inhibiting the generation of lipid oxidation products and promoting the generation of methyl branched alcohols and ethyl esters that contribute to proper sausage aroma. However, other compounds such as 3-methyl-butanoic acid and acetic acid, detected in high quantities in the 0.05% calcium added batch, may impart rancid and cheese-like notes that can negatively affect the final aroma. Moreover, the amount of calcium chloride used is important because larger amounts (0.5%) favoured the lipid oxidation producing a rejection from consumers.