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Meat Sci

Title:		Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation
Author(s):		Perea-Sanz L; Lopez-Diez JJ; Belloch C; Flores M;
Address:		"Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC) Avda, Agustin Escardino 7, 46980 Paterna, Valencia, Spain. Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC) Avda, Agustin Escardino 7, 46980 Paterna, Valencia, Spain. Electronic address: mflores@iata.csic.es"
Journal Title:		Meat Sci
Year:		2020
Volume:		20200227
Issue:
Page Number:		108103 -
DOI:		10.1016/j.meatsci.2020.108103
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"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"
Keywords:		Animals *Debaryomyces Fermentation Food Handling/methods Food Microbiology Meat Products/*analysis/microbiology Nitrates/analysis Nitrites/analysis *Odorants Swine Volatile Organic Compounds/analysis Aroma D.hansenii Fermented sausage Nitrate Nitrite Vol;
Notes:		"MedlinePerea-Sanz, Laura Lopez-Diez, Jose Javier Belloch, Carmela Flores, Monica eng England 2020/03/08 Meat Sci. 2020 Jun; 164:108103. doi: 10.1016/j.meatsci.2020.108103. Epub 2020 Feb 27"