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1Department of Biotechnology, Technical University of Denmark, Building 221, Lyngby 2800, Denmark.
Meat Science
|November 9, 2011
Summary
Modern sausage fermentation (high temp, glucose, nitrite) yields more volatile acids and fewer lipid oxidation products than traditional methods. Novel compounds like nitriles were identified, revealing new reaction pathways.
Area of Science:
- Food Science and Technology
- Analytical Chemistry
- Microbiology
Background:
- Fermented sausages are complex food products influenced by fermentation conditions and ingredients.
- Understanding volatile compound formation is crucial for sausage quality and safety.
- Traditional and modern production methods may lead to distinct volatile profiles.
Purpose of the Study:
- To investigate the impact of fermentation temperature and ingredients (salt, glucose, nitrite, nitrate, Pediococcus pentosaceus) on volatile compounds in sausages.
- To compare volatile profiles of sausages produced under modern versus traditional conditions.
- To identify novel volatile compounds and elucidate their formation mechanisms.
Main Methods:
- A six-factor fractional design was employed to optimize fermentation parameters.
- Volatile compounds were collected using dynamic headspace sampling.
- Gas chromatography (GC) and GC-mass spectrometry (GC-MS) were used for quantification and identification.
Main Results:
- Modern fermentation conditions (high temperature, glucose, nitrite, Pediococcus pentosaceus) resulted in higher volatile acids.
- Traditional conditions (low temperature, nitrate) led to higher levels of ethyl esters, short-chain aldehydes, and lipid autoxidation products.
- Several nitriles, nitro-alkanes, and an organic nitrate were identified in fermented sausages for the first time.
Conclusions:
- Fermentation conditions significantly influence the volatile composition of sausages.
- Modern production methods alter the volatile profile compared to traditional methods.
- The study proposes reaction mechanisms for newly identified volatile compounds.
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