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

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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.

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Acknowledgements

This work was supported by the Comisión Interministerial de Ciencia y Tecnología with the ALI 96-0928 project. J.M.B was a recipient of a grant from Formación de Personal Investigador of the Universidad Complutense de Madrid. We thank Dra. Selgas and Dra. García from the Departmento de Nutrición, Bromatología y Tecnología de los Alimentos (Universidad Complutense de Madrid, Spain) for kindly providing the P. aurantiogriseum and M. racemosus strains used in this work.

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Authors and Affiliations

  1. Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040, Madrid, Spain

    Eva Hierro, José M. Bruna, Manuela Fernández & Lorenzo de la Hoz

  2. Instituto de Ciencia y Tecnología de la Carne, Facultad de Veterinaria, Universidad Complutense, 28040, Madrid, Spain

    Juan A. Ordóñez

  3. BBSRC Institute of Food Research, Norwich Research Park, Colney, Norwich , NR4 7UA, UK

    Carmen Pin

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  1. Eva Hierro
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  2. Juan A. Ordóñez
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  3. José M. Bruna
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  4. Carmen Pin
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  5. Manuela Fernández
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  6. Lorenzo de la Hoz
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Correspondence to Eva Hierro.

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Hierro, E., Ordóñez, J.A., Bruna, J.M. et al. Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species. Eur Food Res Technol 220, 494–501 (2005). https://doi.org/10.1007/s00217-004-1083-2

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  • DOI: https://doi.org/10.1007/s00217-004-1083-2

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