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Efecto de la fermentación en la evolución volátil de salchichas vegetales curadas en seco
José María Martín-Miguélez1, Josué Delgado1, Alberto González-Mohino2
1Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Foods (Basel, Switzerland)
|January 28, 2026
Resumen
La fermentación con cepas específicas de bacterias del ácido láctico (BAL) mejora el aroma de las salchichas vegetales. Este proceso reduce los sabores desagradables y realza las notas deseables, haciendo que los productos vegetales sean más atractivos.
Área de la Ciencia:
- Ciencia de los Alimentos
- Microbiología
- Análisis Sensorial
Sus antecedentes:
- Las alternativas de carne vegetal ganan popularidad.
- Es crucial desarrollar perfiles sensoriales auténticos para los productos vegetales.
- La fermentación es un método tradicional para mejorar el sabor y la conservación de los productos cárnicos.
Objetivo del estudio:
- Investigar el impacto de la fermentación con bacterias del ácido láctico (BAL) en la composición volátil de salchichas vegetales curadas en seco.
- Identificar cepas específicas de BAL que puedan influir positivamente en el perfil de aroma durante la maduración.
- Evaluar el potencial de la fermentación con BAL para mejorar la calidad sensorial de los análogos de carne vegetal.
Principales métodos:
- Se prepararon cinco grupos experimentales de salchichas vegetales, incluyendo controles y aquellos inoculados con diferentes cepas de BAL o un cultivo iniciador comercial.
- Los compuestos volátiles se analizaron durante un período de fermentación de 11 días utilizando Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS).
- Se realizó la cuantificación e identificación de 51 compuestos volátiles.
Principales resultados:
- La fermentación con BAL alteró significativamente el perfil volátil de las salchichas vegetales.
- Se observó una reducción de aldehídos y compuestos de azufre, a menudo relacionados con sabores desagradables.
- Se detectó un aumento de compuestos volátiles que contribuyen a agradables aromas a mantequilla y frutas.
- La cepa de BAL \textit{Lacticaseibacillus casei} 116 demostró un notable efecto positivo en el perfil volátil.
Conclusiones:
- Cepas de BAL seleccionadas pueden modular eficazmente la composición volátil de salchichas vegetales curadas en seco.
- La fermentación con cepas específicas de BAL mejora las características de aroma deseables y reduce los sabores desagradables.
- Este enfoque es prometedor para mejorar el atractivo sensorial de las alternativas de carne vegetal, haciéndolas más comparables a los productos cárnicos tradicionales.
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