Original Paper

European Food Research and Technology

, Volume 220, Issue 5, pp 494-501

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

  • Eva HierroAffiliated withDepartamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense Email author 
  • , Juan A. OrdóñezAffiliated withInstituto de Ciencia y Tecnología de la Carne, Facultad de Veterinaria, Universidad Complutense
  • , José M. BrunaAffiliated withDepartamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense
  • , Carmen PinAffiliated withBBSRC Institute of Food Research
  • , Manuela FernándezAffiliated withDepartamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense
  • , Lorenzo de la HozAffiliated withDepartamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense

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Abstract

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.

Keywords

Dry fermented sausages Moulds Gas chromatography/mass spectrometry Volatile compounds Aroma