Sausage Aroma Research Articles

EDIBLE COATING FROM CHITOSAN-MODIFIED YOUNG COCONUT SHELL LIQUID SMOKE AS A PHYTOPRESERVATIVE FOR SAUSAGE

This study examines the use of edible coatings from liquid smoke and chitosan as natural preservatives to extend the shelf life of sausages. Liquid smoke was obtained from the pyrolysis of young coconut shells at 300°C (A1), 340°C (A2), 380°C (A3), and 420°C (A4), which were then purified by distillation to remove tar and other harmful compounds. The resulting liquid smoke was then used to dissolve the chitosan (1–2% w/w) to form an edible coating to be applied to the sausages. The ability of the edible coating to preserve sausage was analyzed using the total plate count (TPC), total volatile base nitrogen (TVB-N), and organoleptic tests. The results of the organoleptic and antibacterial tests were statistically analyzed using the least significant difference (LSD) on SPSS v22. The results showed that different pyrolysis temperatures in liquid smoke preparation affected the properties of edible coatings, which, in turn, affected the endurance of sausage samples. The resulting edible coating maintained the freshness of sausages for up to 100 hours in the TVB-N test and 96 hours in the TPC test. The results of the organoleptic test revealed that the edible coating prolonged the sausage aroma and texture for up to 88 hours, which was achieved by the sample with A4 liquid smoke and a 2% chitosan concentration.

A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages

Dry cured meat products, loins and sausages, have a different cured aroma due to differences in their formulation and manufacture. In these products, savory and toasted notes produced by sulfur and nitrogenated volatile compounds are essential for cured aroma. The interest of the meat industry to modulate the aroma profile and the creation of specific flavourings recognizes the necessity of gaining knowledge about the pathways involved into aroma generation. For this, a comparative study was done in dry cured loins and sausages. The two products were supplemented with either proline, ornithine or thiamine and compared to a control without supplement. The concentration of these volatile compounds was analysed by GC-MS in SIM mode. Eleven volatile compounds were identified, nine in loins and eight in sausages. Loin aroma was impacted by methional and 2-acetyl-1-pyrroline, contributing to cooked potato and toasted notes; meanwhile, sausage aroma was modulated by 2-methyl-3-furanthiol, methyl 2-methyl-3-furyl disulfide, producing fatty and meaty odors, and methional. The contribution of the microbial starters to the development of sausage aroma seems to have a higher effect than the addition of precursors. In loins, thiamine addition produced the highest concentration of 2-methyl-3-(methylthio)furan, while 2-acetyl-1-pyrroline and 2-acetylpyrrole increased in the proline supplemented loins.

Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage

Four biphasic gels (BPG) were developed and tested as pork fat replacers in coarse-ground fully-cooked sausages. An oleogel (OG) phase (92.5% high-oleic soybean oil, 7.5% rice bran wax) and one of two hydrogel (HG) phases (water and 7% or 8% gelatin) were combined in 7:3 or 6:4 OG:HG ratios, for a total of four test formulations. Control sausages were formulated to 27.5% fat and stored at 0–2 °C for 98 d. BPGs allowed for fat reductions of up to 26%. Visually, all BPGs resembled pork fat. There were no differences in external L* and a* but, internally, controls were darker and redder. Except for one control, there were no differences in Texture Profile Analysis (TPA) hardness, cohesiveness, springiness, and chewiness. Warner-Bratzler Shear (WBS) force was highest in 6:4 samples, which were also highest in Sensory First Bite Firmness and lowest in Smoked Sausage Aroma and Smoked Sausage Flavor. TBARS values remained steady, with no rancid flavors detected by the sensory panel.

Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages

The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in sausage aroma. To this end, the precursors were added to the formulation of sausages, which were submitted to a fermentation and drying process. The sausage aroma was analyzed by olfactometry technique and Free Choice Profile sensory analysis. The results showed that the addition of precursors impacted the aroma, and reduced the level of oxidation in the final sausages while microbial differences were mainly observed in Orn-sausages. Among the aroma compounds detected only 2-methyl-3-(methylthio)furan verified the effect of thiamine supplementation and the impact on the cured and savoury odours detected in Thia-sausages by Free Choice profile sensory analysis, while no clear effect could be attributed to specific volatile compounds in the nitrogen supplemented sausages.

The Effect of Tempe Substitution and Addition of Carrot Puree on The Acceptability and Nutritional Value of Sausages for Snacks for School Children

Snacks for school children were generally only high in carbohydrates and fats, but low in protein, therefore it was necessary to study the juveniles of high-protein school children but the price was relatively cheap. This study aims to determine the effect of tempeh substitution and the addition of carrot puree to the acceptability and nutritional value of sausages for snacks for school children. Organoleptic test results were statistically analyzed using the Friedman non-parametric test and if there were significant differences then to find out the different pairs the Wilcoxon test was used with α = 0.05. Determination of the best formula was taken from the highest average value of the overall acceptance of carrot tempe sausage. Laboratory test data for nutrient content were analyzed with a single ANOVA and followed by Duncan test if the treatment affected certain parameters. Tempe substitution and the addition of carrot puree significantly influence on the taste and aroma of sausages, but did not significantly influence on the color and thickness of sausages. The best sausage product based on panelist acceptance was F1 formula. Tempeh substitution and addition of carrot puree significantly influence to the content of all nutritional parameters analyzed. The best sausage product based on nutrient content was F1 formula with protein content per 100 grams of sausage of 16.62 ± 0.45 grams and could meet the standard levels of protein in commercial sausages (minimum 13.00%) and was able to meet 33.24% of the protein requirements in the RDA children aged 10-12 years.

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

The reduction of ingoing amounts of nitrate and nitrite in dry fermented sausages was studied together with the impact of Debaryomyces hansenii inoculation on aroma generation. Three different formulations of sausages were manufactured: control (C), reduced in nitrate and nitrite ingoing amounts (R) and reduced R inoculated with D. hansenii (RY). Changes in physicochemical and microbiological parameters, volatile compounds and aroma were investigated at different drying times. Nitrite/nitrate reduction did not seem to affect microbial growth but affected their metabolic activity. Moreover, nitrite/nitrate reduction decreased lipid oxidation and generation of derived volatile compounds. Yeast inoculation limited lipid oxidation and prevented nitrite oxidation. Sausage aroma profile was positively affected by D. hansenii inoculation which contributed to the generation of potent aroma compounds like ethyl ester compounds and 3-methylbutanal. Long drying time impacted sausage aroma profile as well as yeast metabolism. Yeast inoculation counteracted the negative influence of nitrite/nitrate reduction due to its antioxidant capacity, aroma generation and hindered nitrite oxidation.

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile compounds were studied. Residual nitrate was not affected by vacuum storage and its reduction resulted in a reduction of sausage redness. General microbial counts decreased during vacuum storage, though nitrate reduction increased the growth of total mesophilic bacteria and Gram positive cocci. Long storage time and 25% nitrate reduction affected microbial activity and sausage aroma profile. Short vacuum storage times and moderate nitrate reduction (15%) were related to compounds producing pleasant odours (3-hydroxy-2-butanone, ethyl octanoate, ethyl-3-methylbutanoate and 2,3-pentanedione) and cheesy/buttery odour (2,3-butanedione and ethyl-2-hydroxypropanoate). In contrast, 25% nitrate reduction increased compounds like heptanal (green, unpleasant odour) and those related to unpleasant odours, methanethiol (rotten odour) and methional (cooked potato).

Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile

Slow fermented sausages with reduced ingoing amounts of sodium nitrate were manufactured: control (250 ppm), 15% (212.5 ppm) and 25% (187.5 ppm) reduction. The effect of nitrate reduction on microbiology and chemical parameters, volatile compounds and aroma production was studied. Parameters like, pH, aw and colour decreased during ripening, without being affected by nitrate reduction. Lipid oxidation increased during ripening and it was higher in control sausages due to fat content. Residual nitrite was below the detection limit during the whole process and residual nitrate decreased during ripening, with higher reduction in RN25 sausages. Lactic acid bacteria, total mesophilic bacteria and yeasts and moulds increased during ripening but Gram positive cocci decreased. Microbial counts from nitrate reduced sausages at the end of the manufacturing process were not statistically different from the control sausages with nitrate. Regarding volatile compounds formation, compounds derived from amino acid degradation were increased by nitrate reduction. Aroma compounds derived from amino acid degradation and responsible for strong odours, dimethyl disulphide (toasted, garlic) and methional (cooked potato) and, to a lesser extent, compounds derived from esterase activity producing fruity odours (ethyl acetate, ethyl butanoate, ethyl‑2‑hydroxypropanoate, ethyl‑2‑methylbutanoate and ethyl‑3‑methylbutanoate) and several compounds from carbohydrate fermentation acetic acid (vinegar odour) and 2-butanone (fruity) were related to the high nitrate reduction (25%). Despite nitrate reduction up to 25% produced minor effect on microbial growth, their metabolism is regulated by nitrate content and therefore by nitrite generation affecting the production of key aroma compounds that alter the sausage aroma profile.

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

The use of different extraction techniques - solid phase microextraction (SPME) and solvent assisted flavour evaporation (SAFE) - can deliver different aroma profiles and it is essential to determine which is most suitable to extract the aroma compounds from dry fermented sausages. Forty-five aroma-active compounds were detected by SPME and SAFE, with 11 of them reported for the first time as aroma compounds in dry fermented sausages: ethyl 3-hydroxy butanoate, trimethyl pyrazine, D-pantolactone, isobutyl hexanoate, ethyl benzoate, α-terpineol, ethyl 3-pyridinecarboxylate, benzothiazole, 2,3-dihydrothiophene, methyl eugenol, γ-nonalactone. The aroma concentration and odour activity values (OAVs) were calculated. Flavour reconstitution analyses were performed using 20 odorants with OAVs above 1 obtained from the SAFE and SPME extracts to prepare the aroma model. SPME and SAFE techniques were complementary and necessary to reproduce the overall dry fermented sausage aroma. The final aroma model included the odorants from both extraction techniques (SPME and SAFE) but it was necessary to incorporate the compounds 2,4-decadienal (E,E), benzothiazole, methyl eugenol, α-terpineol, and eugenol to the final aroma model to evoked the fresh sausage aroma although a lowest cured meat aroma note was perceived.

Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages

Twenty two Debaryomyces hansenii strains isolated from naturally fermented sausages were characterized by molecular methods and their contribution to sausage aroma measured by volatile compounds production on a defined culture media. The D. hansenii isolates were identified by RFLPs and sequencing of the ITS-5.8S rDNA region. Genetic characterization of strains was achieved by RFLPs of mitochondrial DNA and minisatellite M13 PCR amplification. The UPGMA dendrogram based on molecular patterns revealed an important genetic heterogeneity within the new sausage isolates of D. hansenii. Generation of ester compounds was tested on culture media supplemented with methanol or ethanol and 2-methyl butanoic acid. Only seven D. hansenii strains were able to produce differences in the aroma profiles detected by sensory and GC-MS analysis. The volatile compounds produced were mainly ester compounds, ethyl and methyl esters, sulfur, alcohols, aldehydes and ketones. The results of our study revealed no correspondence between genetic patterns and aroma profiles within D. hansenii strains.

Sensory acceptability of raw and extruded bovine rumen protein in processed meat products

The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and soy protein meat products was assessed using triangle tests and sensory acceptability evaluated by consumer panelists using a nine-point hedonic scale. The addition of raw rumen protein was detected in all meat product types tested, while extruded rumen protein was only detected in kibbe. The addition of raw rumen protein decreased the acceptability of pork sausage aroma and flavor, but improved kibbe appearance, texture and overall acceptability. The addition of extruded rumen protein reduced the acceptability of chicken hamburger texture, but improved pork sausage flavor. Replacement of soy protein by bovine rumen protein is feasible based upon sensory results, but depended upon its form and the type of meat product to which it was added.

Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages

The effect of calcium chloride addition used in combination with starter cultures (lactic acid bacteria and staphylococci) was studied in the development of dry-fermented sausage aroma and final sensory acceptance. Volatile compounds were extracted by solid-phase micro extraction and analysed by gas chromatography-mass spectrometry. A paired comparison test was done to determine which sausage was preferred. The addition of calcium chloride 0.05% showed an important effect on volatile generation during ripening by inhibiting the generation of lipid oxidation products and promoting the generation of methyl branched alcohols and ethyl esters that contribute to proper sausage aroma. However, other compounds such as 3-methyl-butanoic acid and acetic acid, detected in high quantities in the 0.05% calcium added batch, may impart rancid and cheese-like notes that can negatively affect the final aroma. Moreover, the amount of calcium chloride used is important because larger amounts (0.5%) favoured the lipid oxidation producing a rejection from consumers.

Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

The effect of Debaryomyces spp. used in combination with starter cultures (lactic acid bacteria and staphylococci) was studied in the development of dry-fermented sausage aroma and final sensory quality. Volatile compounds were extracted by solid-phase micro extraction and analysed by gas chromatography-mass spectrometry. A paired comparison test was done to determine which sausage was preferred. Debaryomyces spp. showed an important effect on volatile generation during ripening by inhibiting the generation of lipid oxidation products and promoting the generation of ethyl esters that contribute to proper sausage aroma. However, the amount of Debaryomyces spp. used is important because larger amounts produced high generation of acids that mask the positive effect.

Effects of environmental factors on leucine catabolism by Carnobacterium piscicola

The metabolites from leucine degradation are involved in dry fermented sausage aroma. The catabolism of leucine by a strain of Carnobacterium piscicola was studied directly in the growth medium with 3H-labelled leucine to investigate the effect of five parameters: phase of growth, pH, oxygen, glucose and α-ketoisocaproic acid. Resting cells (RC) were also incubated with 3H-labelled leucine. The radioactive metabolites from leucine catabolism were analysed by high performance liquid chromatography (HPLC). At pH 5.4 and 7.2, the main metabolites detected were 3-methyl butanal, 3-methyl butanol and α-ketoisocaproic acid. At pH 6.5, the leucine catabolism was maximum and was characterised by a high production of 3-methyl butanoic acid. Leucine catabolism was most important during the exponential phase of growth. The addition of α-ketoisocaproic acid at 1%, glucose at levels of 0.5% to 2% and shaking of the growth medium increased leucine catabolism.

Effect of Carnobacterium piscicola on aroma formation in sausage mince

The metabolites from leucine degradation play a key role in sausage aroma. Leucine catabolism is particularly important in Carnobacterium piscicola. The purpose of the study was to determine the effect of C. piscicola inoculation on the aroma of a sausage model and on leucine catabolism. Sensory analysis and implantation of Carnobacterium were performed. Aromatic compound production from 3H leucine added to the sausage model was measured by high-performance liquid chromatography. After 18 days of ripening, the level of Carnobacterium species was 10-fold higher in sausages inoculated with C. piscicola than in the control sausages. Addition of C. piscicola enhanced the development of sausage aroma. The leucine was 10% more degraded in the models inoculated with C. piscicola. 3-Methyl butanoic acid was the main metabolite detected and the highest production of α-ketoisocaproic acid and hydroxy α-ketoisocaproic acid were detected in the sausage model inoculated with C. piscicola.

The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces

The influence of the yeast starter cultures Debaryomyces hansenii and Candida utilis on fermented meat aroma was studied in model minces and in commercial-type fermented sausages. Volatile compounds from model minces and sausages were collected using diffusive and dynamic headspace sampling respectively and were identified by gas chromatography/mass spectrometry (GC/MS). A triangle test was carried out on the sausages to detect whether the yeast influenced the sausage odour. C. utilis demonstrated high metabolic activity in the model minces, producing several volatile compounds, in particularly esters. C. utilis also seemed to ferment the amino acids valine, isoleucine and leucine into compounds important for the aroma of sausages. D. hansenii on the contrary, had very little effect on the production of volatile compounds in the model minces. In the sausage experiment both yeast cultures died out before the ripening process ended and the sensory analysis showed only a slight difference between the sausages. A fungistatic test of the garlic powder added to the sausages indicated that garlic inhibits the growth of the yeast starter cultures.

Aroma components from dried sausages fermented with Staphylococcus xylosus

Sausages with and without Staphylococcus xylosus were manufactured with four replicates. Antibiotics and a fungicide to inhibit growth of naturally occuring microorganisms were added to the control sausages. The volatile compounds from the sausages were collected and identified by gas chromatography/mass spectrometry, the effluent evaluated by sniffing and the sausages assessed by a trained panel. The study showed that sausages fermented with Staphylococcus xylosus contained several fragrant esters that were not found in control sausages without microbial growth. Control sausages had an unpleasant, rancid odour compared to sausages with Staphylococcus xylosus, indicating that the esterase activity of Staphylococcus xylosus or other microorganisms is very important in order to obtain the proper fermented sausage aroma. Although sausages with Staphylococcus xylosus contained the highest amounts of free fatty acids, it seemed to be of no importance to the aroma development. It is therefore questionable whether lipolytic activity of starter cultures has any influence on sausage flavour.

Perceptions and Reality: Iron Pyrite or Gold?

The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and soy protein meat products was assessed using triangle tests and sensory acceptability evaluated by consumer panelists using a nine-point hedonic scale. The addition of raw rumen protein was detected in all meat product types tested, while extruded rumen protein was only detected in kibbe. The addition of raw rumen protein decreased the acceptability of pork sausage aroma and flavor, but improved kibbe appearance, texture and overall acceptability. The addition of extruded rumen protein reduced the acceptability of chicken hamburger texture, but improved pork sausage flavor. Replacement of soy protein by bovine rumen protein is feasible based upon sensory results, but depended upon its form and the type of meat product to which it was added.

養殖ニジマスに香味をつける試み

During the experimental period of 32 days, diets each containing 0.8% by weight of anyone of the following commercial flavors: vanilla cream (I), nutmeg oil (II), clove oil (III), anis oil (IV), and sausage aroma (V), were fed to groups of rainbow trout differentiated in this order. On tasting the sample fishes, eviscerated and broiled with salt, the odors introduced from the dietal flavors were most outstanding on groups III and IV, followed by II and V, with I being the faintest. Though the odors were not found harmonizing with the Japanese style of cooking, it is thought possible to produce fish with a desirable flavor for western styles of cooking when better flavor materials are found. On roasting the livers of sample fish, a disagreeable odor besides that of the dietal flavor was percepted more strongly on III and IV than the others. None of the livers of sample fish, when roasted, smelled so appetizingly as did the liver of control fish. The fact may be interpreted that the sample fish had the liver which more or less suffered from the overdosed flavors. Similar odors to those of the livers were noticed on roasting the pyloric caeca of both the control and sample fishes. A reverse tendency of the odors of the liver and pyloric caeca was noticed in roasted visceral adipose tissue: a heavy suffocating odor in the adipose tissue of the control and I, but less unpleasant smell in those of II, III, IV, and V.

The correlation of rhinology and orthodontia

Slow fermented sausages with reduced ingoing amounts of sodium nitrate were manufactured: control (250 ppm), 15% (212.5 ppm) and 25% (187.5 ppm) reduction. The effect of nitrate reduction on microbiology and chemical parameters, volatile compounds and aroma production was studied. Parameters like, pH, aw and colour decreased during ripening, without being affected by nitrate reduction. Lipid oxidation increased during ripening and it was higher in control sausages due to fat content. Residual nitrite was below the detection limit during the whole process and residual nitrate decreased during ripening, with higher reduction in RN25 sausages. Lactic acid bacteria, total mesophilic bacteria and yeasts and moulds increased during ripening but Gram positive cocci decreased. Microbial counts from nitrate reduced sausages at the end of the manufacturing process were not statistically different from the control sausages with nitrate. Regarding volatile compounds formation, compounds derived from amino acid degradation were increased by nitrate reduction. Aroma compounds derived from amino acid degradation and responsible for strong odours, dimethyl disulphide (toasted, garlic) and methional (cooked potato) and, to a lesser extent, compounds derived from esterase activity producing fruity odours (ethyl acetate, ethyl butanoate, ethyl‑2‑hydroxypropanoate, ethyl‑2‑methylbutanoate and ethyl‑3‑methylbutanoate) and several compounds from carbohydrate fermentation acetic acid (vinegar odour) and 2-butanone (fruity) were related to the high nitrate reduction (25%). Despite nitrate reduction up to 25% produced minor effect on microbial growth, their metabolism is regulated by nitrate content and therefore by nitrite generation affecting the production of key aroma compounds that alter the sausage aroma profile.