Caracterización de los compuestos aromáticos en embutidos crudos curados y estudio de los factores que afectan a su generación.
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2007
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2007-05-30
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Abstract
The aim of this thesis was to analyse the main volatile aromatic compounds responsible for the typical cured flavour of dry fermented sausages, and also to determine the effect of different curing processes and the use of nitrite or nitrate in their generation. For this purpose dry fermented sausages were manufactured with the addition of either nitrite or nitrate as curing salts. Different batches of these sausages were submitted to slow or rapid fermentation processes. The pH, humidity, microbiology and concentration of nitrite, nitrate and TBARS were analysed in all stages and sausages to control the fermentation process. In addition, sensory analysis was performed on the finished sausages, profiles of lipids and volatiles compounds were carried out, detection frequency olfactometry technique was applied to determine the main aroma-active volatile compounds, and multiple HS-SPME was fulfilled to quantify the aroma-active compounds identified. HS-SPME technique was optimised for its use with the fibre coating Carboxen/Polydimethylsiloxane, which allowed extracting the highest variety and yield compound. The use of different curing salts in dry fermented sausages affected hydrolysis and oxidation of lipids, and also generation of volatile compounds arising from microbial metabolism. Consumers preferred dry fermented sausages with added nitrate and submitted to slow fermentation process, probably due to lower levels of fat oxidation and higher proportions of volatile compounds arising from carbohydrate fermentation and amino acid catabolism. The use of nitrate would be justified in the slow fermentation processes were the results presented above were significant. Using the detection frequency technique demonstrated that the typical cured flavour of dry fermented sausages is not due to a single compound but to the right proportion of several compounds of different chemical nature. The multiple HS-SPME technique allowed the volatile compounds present in dry fermented sausages to be quantified, however it does not indicate which of these compounds were perceived by the consumers.