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Aroma components from dried sausages fermented with Staphylococcus xylosus
1Department of Biotechnology, Technical University of Denmark, Build. 221, Lyngby 2800, Denmark.
Meat Science
|November 9, 2011
Summary
Fermenting sausages with Staphylococcus xylosus produces fragrant esters, enhancing aroma. This study highlights the crucial role of microbial esterase activity in developing desirable fermented sausage flavor.
Area of Science:
- Food Science
- Microbiology
- Sensory Analysis
Background:
- Fermented sausages rely on microbial activity for flavor development.
- Understanding the specific microbial contributions to aroma is essential for quality control.
Purpose of the Study:
- To investigate the impact of Staphylococcus xylosus fermentation on sausage volatile compounds and aroma.
- To determine the role of microbial esterase activity in fermented sausage flavor.
Main Methods:
- Sausages were manufactured with and without Staphylococcus xylosus, with controls containing antibiotics and fungicide.
- Volatile compounds were analyzed using gas chromatography/mass spectrometry (GC/MS).
- Sensory evaluation was performed by a trained panel and effluent sniffing.
Main Results:
- Sausages fermented with Staphylococcus xylosus contained unique fragrant esters not found in control sausages.
- Control sausages exhibited an unpleasant, rancid odor.
- While Staphylococcus xylosus sausages had higher free fatty acids, this did not correlate with improved aroma.
Conclusions:
- Microbial esterase activity, particularly from Staphylococcus xylosus, is critical for developing proper fermented sausage aroma.
- Lipolytic activity of starter cultures may not significantly influence overall sausage flavor.
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