Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

• Published in: European food research & technology 2005-05, Vol.220 (5-6), p.494-501
• Main Authors: Hierro, E, Ordonez, J.A, Bruna, J.M, Pin, C, Fernandez, M, Hoz, L. de la
• Format: Article
• Language: English
• Subjects: alcohols; Aldehydes; amino acid metabolism; Amino acids; Biological and medical sciences; dry-fermented sausages; esterification; Food industries; food microbiology; Fundamental and applied biological sciences. Psychology; Gas chromatography; headspace analysis; Immunization; lipid oxidation products; lipid peroxidation; Lipids; Mass spectrometry; Meat and meat product industries; microbial growth; Mucor racemosus; mycelium; Oxidation; Penicillium; Penicillium aurantiogriseum; Penicillium camemberti; Penicillium camembertii; sausages; starter cultures; volatile compounds
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-004-1083-2

The effect of the inoculation of dry fermented sausage surface with an atoxigenic, proteolytic and lipolytic strain of Mucor racemosus, Penicillium aurantiogriseum and Penicillium camemberti on the volatile composition was studied. The analysis of the headspace volatile compounds using gas chromatography/mass spectrometry enabled the identification of 55 volatiles. The study showed that every mould species produced a different volatile profile which was also different from that of the control sausages. Compounds derived from amino acid catabolism, i.e. branched aldehydes and the corresponding alcohols, were produced in higher amounts in sausages inoculated with Penicillium spp. On the other hand, volatiles coming from the microbial esterification were related to sausages inoculated with M. racemosus. The development of the fungal mycelia on the sausage surface protected lipids from oxidation, thus giving rise to fewer lipid oxidation products in the inoculated sausages.