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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1007/s00421-015-3315-5

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1438-2385

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The sensory quality of dry fermented sausages as a

Authors: Aurora Marco José Luis Navarro Mónica Flores
Publish Date: 2007/03/27
Volume: 226, Issue: 3, Pages: 449-
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Abstract

The effects on the quality of dry fermented sausages of applying either a slow or rapid fermentation stage and the addition of either nitrate or nitrite was studied In the slow fermentation process TBARS were higher in the batch made with nitrite than in the batch containing nitrate For rapid fermentation both batches with added nitrate and nitrite presented intermediate TBARS levels Volatile compounds coming from lipid oxidation and microbial lipid βoxidation were more abundant p  005 in the samples submitted to a rapid fermentation stage whilst compounds coming from amino acid catabolism and carbohydrate fermentation were higher p  005 in samples subjected to a slow fermentation stage A significant preference p  005 was shown during sensory analysis for the batch made with nitrate and submitted to the slow fermentation process in aroma taste and overall quality whilst no differences in sensory analysis were detected among batches in the rapid fermentation process Therefore the use of nitrate is only justified in slow fermented processes due to its positive effect on the sensory quality of fermented sausages

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