Meat Science
Volume
41, Issue 2
1995
Pages 193-209
0309-1740(94)00069-J
Dried Sausages Fermented with Staphylococcus xylosus at Different Temperatures and with Different Ingredient Levels - Part II. Volatile Components
L. H. Stahnkea,
*
a Department of Biotechnology, Technical University of
Denmark, Building 221 Lyngby 2800 Denmark
Received 5 January 1994; revised 3 October 1994; accepted 6
October 1994. Available online 10 March 2000.
Sausages, with added Staphylococcus xylosus, were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six factor fractional design. The volatile compounds from the sausages were collected by dynamic headspace sampling and quantified and identified by gas chromatography and gas chromatography-mass spectrometry. The effects of temperature and different ingredients on the levels of individual volatiles were tested using multiple linear regression and analysis of variance.
The study showed that sausages fermented under modern production conditions (high temperature, addition of glucose, nitrite, Pediococcus pentosaceus) in contrast to `old-fashioned' sausages (added nitrate and fermented at low temperature) are likely to contain higher amounts of volatile acids, but lower levels of ethyl esters, certain short chain aldehydes as well as lipid autoxidation products.
Several nitriles, nitro-alkanes and one organic nitrate
were identified for the first time in fermented sausages.
Reaction mechanisms for those compounds and other classes of
compounds are proposed and discussed in detail.
*Corresponding author.