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Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”
- Andrade, Ma Jesús, Córdoba, Juan José, Casado, Eva Ma, Córdoba, María G., Rodríguez, Mar
- Meat science 2010 v.85 no.2 pp. 256-264
- sausages, dried meat, fermented foods, traditional foods, starter cultures, Debaryomyces hansenii, meat quality, sensory evaluation, volatile compounds, biotypes, yeasts, water activity, pH, microbial growth, plate count, meat aging, selection criteria, Spain
- Different biotypes of Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicochemical parameters and microbial population was observed in both uninoculated and inoculated sausages. The tested biotypes modified the volatile compound profile of sausages specially in esters, branched alcohols and aldehydes. The biotype of D. hansenii with the E mtDNA restriction pattern is the most suitable to be used as starter culture since it produced volatile compounds involved in flavour development of dry-cured meat products such as 3-methylbutanol, 3-methylbutanal and 2-propanone. Moreover, the use of D. hansenii strains with the B, C2 and E mtDNA restriction patterns, as a mixed starter culture, should be also considered to generate low amount of sulphur compounds in dry-cured meat products.