Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles.

Xiang-Ao Li,Qian Chen,Mengtong Li,Huiping Wang,Baohua Kong,Rongxin Wen

doi:10.3390/foods11050650

Abstract

The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D. hansenii compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of P. kudriavzevii and T. delbrueckii resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpenes were higher in the inoculated sausages. Finally, the sensory evaluation indicated that the inoculation of P. kudriavzevii and D. hansenii contributed positively to the aroma and saltiness of reduced-salt dry sausages. In conclusion, P. kudriavzevii and D. hansenii can be employed as effective starter cultures to compensate for the flavour deficiencies of reduced-salt dry sausages.

Highlights

IntroductionSalt (sodium chloride, NaCl), an essential ingredient in meat products, plays a key role in providing saltiness, enhancing umami, creating desired textures, and prolonging shelf life [1,2,3]
Salt, an essential ingredient in meat products, plays a key role in providing saltiness, enhancing umami, creating desired textures, and prolonging shelf life [1,2,3]
This phenomenon was not observed in the P. kudriavzevii (PK) and T. delbrueckii (TD) treatments in our experiments, which may be due to the better ability of D. hansenii to accumulate Na+ and maintain cation homeostasis to avoid the osmotic shock induced by a large amount of salt [25]

Summary

Introduction

Salt (sodium chloride, NaCl), an essential ingredient in meat products, plays a key role in providing saltiness, enhancing umami, creating desired textures, and prolonging shelf life [1,2,3]. Dry-cured meat products, especially dry sausages and dry-cured hams are among the primary sources of sodium intake, accounting for approximately 20% of the total intake [8]. 2.5% of NaCl is added to dry sausages during their preparation. This level increases to 3.6–5% after dehydration during fermentation [9]. Low-sodium dry sausages have recently garnered increasing attention [10,11,12]

Methods

Results

Conclusion