The effect of yeast extract addition on quality of fermented sausages at low NaCl content.
Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC-MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content.
Universidade Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil. paulocampagnol@yahoo.com.br
Paulo Cezar Bastianello
PC
Campagnol
Bibiana Alves
BA
dos Santos
Roger
R
Wagner
Nelcindo Nascimento
NN
Terra
Marise Aparecida Rodrigues
MA
Pollonio
D000328:Adult; D000818:Animals; D001688:Biological Products / Q000737:chemistry*; D001938:Brazil; D002417:Cattle; D055598:Chemical Phenomena; D004039:Diet, Sodium-Restricted; D005285:Fermentation; D005421:Flavoring Agents / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005518:Food Preferences; D005520:Food Preservatives / Q000737:chemistry; D057141:Food, Preserved / Q000032:analysis*; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D011189:Potassium Chloride / Q000737:chemistry; D025341:Principal Component Analysis; D011786:Quality Control; D012441:Saccharomyces cerevisiae / Q000737:chemistry*; D012677:Sensation; D034421:Sus scrofa; D055549:Volatile Organic Compounds / Q000032:analysis / Q000737:chemistry; D055815:Young Adult
D001688:Biological Products; D005421:Flavoring Agents; D005503:Food Additives; D005520:Food Preservatives; D055549:Volatile Organic Compounds; D011189:Potassium Chloride