Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage

Abstract

ObjectiveTo assess the effect of three commercial starter cultures on microbial counts, physicochemical changes, volatile profile and sensory characteristics of dry-cured foal sausage. MethodsMicrobial counts (lactic acid bacteria, Enterobacteriaceae, total viable counts and yeast), proximate parameters (moisture, fat and protein), colour analysis, texture analysis (texture profile analysis test), volatile compounds (solid-phase microextraction-gas chromatography-mass spectrometer technique) and sensory analysis were evaluated in the dry-cured foal sausages using the standard food analysis techniques. ResultsThe results revealed that the use of starter cultures increased the number of lactic acid bacteria and total viable counts, while completely reduced Enterobacteriaceae count. Started sausages presented the lowest value of pH, while CX and FL batches had the highest protein amount. In contrast, the use of starter cultures did not affect the other physicochemical parameters. According to volatile profile, there were no differences between batches in total volatile compounds, however, control batch presented the highest amount of aldehydes, derived from lipid oxidation. The sensory analysis showed low differences. Control batch presented higher flavour intensity and lower acid taste score and black pepper odour than inoculated batches. ConclusionsAs a general conclusion, the use of starter cultures contributed to improve the hygienic quality with low impact in physicochemical and sensory properties.