Abstract
Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containing an aqueous hop extract (HOP), packaged under a 20% CO2 and 80% N2 atmosphere were evaluated. Storage resulted in progressive sausage acidification and increased the levels of acetic acid, 1-methylbutanol, ethyl acetate, ethyl hexanoate, and 2-ethylhexanol; all of which are associated with anaerobic microbial metabolism under sugar restricted conditions. Storage decreased the levels of hexanal, heptanal, pentanol, and garlic-derived organosulfur compounds. Hop extract showed oxygen scavenging abilities, and decreased the levels of the volatile compounds derived from lipid auto-oxidation while contributing to the presence of specific terpene compounds. The use of hop extract did not improve the shelf life of sausages packed under anaerobic atmosphere. The spoilage odour appeared in both types of sausages on the 14th day, and it was considered strong from day 21 onwards.
Highlights
Fresh sausages are commonly made from minced meat to which salt and different spices and condiments are added
In fresh sausages stored under these conditions, lactic acid bacteria (LAB), mainly Lactobacillus species, together with Brochothrix thermosphacta and different Enterobacteriaceae species become the predominant microbiota and the principal spoilage organisms (Benson et al, 2014)
This study reported that among LAB species, Lactobacillus sakei was the principal one
Summary
Fresh sausages are commonly made from minced meat to which salt and different spices and condiments are added. In fresh sausages stored under these conditions, lactic acid bacteria (LAB), mainly Lactobacillus species, together with Brochothrix thermosphacta and different Enterobacteriaceae species become the predominant microbiota and the principal spoilage organisms (Benson et al, 2014). The growth of these microorganisms has been monitored in different studies and associated with a negative effect on the sausage flavour, resulting in a shelf life of 10–20 days (Casaburi et al, 2015; Fougy et al, 2016; Martínez et al, 2005; Pothakos et al, 2015; Ruiz-Capillas and Jimenez-Colmenero, 2010; Salinas et al, 2014). These authors reported volatile compounds originated from spices, meat, and microbial activity, and suggested that further investigation was needed to elucidate the role of microorganisms in the generation of volatile compounds
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