Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.

Abstract

The present work deals with the evaluation of the effect of three different commercial starter cultures (Chr. Hansen, Hørsholm, Denmark) on the volatile compound profile and sensory properties, as well as some important physicochemical parameters, of dry-fermented foal sausages at the end of ripening in order to select the most suitable starter culture for this elaboration. The sausage batches were named as follows: CO (non-inoculated control), FS (Lactobacillus sakei + Staphylococcus carnosus), SM (L. sakei + S. carnosus + Staphylococcus xylosus + Pediococcus pentosaceus + Debaryomyces hansenii) and TR (L. sakei + S. carnosus +S. xylosus). The pH values differed significantly among batches, with the highest values corresponding to CO followed by TR, SM and FS. The highest amounts of volatile compounds were found in FS batch. Hexanal was the most abundant compound, especially in FS and SM batches. These batches also showed higher levels of compounds derived from carbohydrate fermentation and amino acid catabolism. Sensory results showed that acid taste was significantly lower in CO batch than in inoculated batches. According to most parameters, batches inoculated with FS and SM starters showed marked acidity compared with TR and CO batches, as expected from the manufacturer's indications. Therefore the most suitable starter culture for use in the manufacture of foal sausages in Mediterranean countries such as Spain with a preference for low-acidity products was found to be TR culture.