The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage.

Paula Borrajo,Jose M Lorenzo,Małgorzata Karwowska

doi:10.3390/molecules27030652

Abstract

The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.

Highlights

Among the many types of meat products, dry-fermented sausages have a special significance for consumers as these meat products are considered healthy and safe foods [1]
The addition of black cumin seeds resulted in a significantly higher water content in the finished product, while the sausage samples with chia seeds had the same moisture content compared to the control sample
The results found in the present study confirmed that the Salvia hispanica and Nigella sativa seed have a significant effect on fermented sausages, since they contribute to the amount of volatile compounds as well as sensory features

Summary

Introduction

Among the many types of meat products, dry-fermented sausages have a special significance for consumers as these meat products are considered healthy and safe foods [1]. The biological activity of Nigella sativa seed has been associated with tocopherols, vitamin A and C, β-carotene, thymoquinone, saponins, and alcaloids [4] These bioactive compounds determine the therapeutic effects of black cumin, including anti-inflammatory, anti-allergic, anti-cancer, hypoglycemic, antioxidant, hypotensive, and hypolipidemic properties. Our previous study on the effects of chia and black cumin seed in traditionally produced dry fermented sausages with reduced nitrites on the changes in physicochemical parameters related to food safety [10] indicated that this plant material can be used as a natural additive in the production of fermented sausages. The lactic acid bacteria (LAB) are involved in the formation of alcohols and aldehydes [17] They are responsible for the organoleptic properties such as flavor, taste, color, and texture in the dry-fermented sausages. Ingredients added during production can alter the volatile compounds in fermented sausage [18]

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