Effect of selected agents for ochratoxin A biocontrol on the colour, texture, and volatile profile of dry‐cured fermented sausages

Abstract

AbstractBackgroundTraditional dry‐cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects. However, some moulds can produce mycotoxins like the ochratoxin A (OTA). The biocontrol agents (BCAs) Debaryomyces hansenii FHSCC 253H and Staphyloccus xylosus FHSCC Sx8 have demonstrated to reduce the OTA production in dry‐cured meat products but their influence in the sensory characteristics of sausages has to be tested. The aim of this study was to evaluate the effect of these BCAs on the colour, texture and volatile profile of dry‐cured fermented sausages.ResultsD. hansenii caused few differences in the tested parameters with respect to the control batch. S. xylosus modified the texture and colour, although the found values were within those expected for dry‐cured fermented sausages “salchichón”. Additionally, the volatile profile revealed the potential antioxidant effect of both BCAs and their ability to produce compounds associated with the ripened aroma that could increase the product acceptability.ConclusionsIn conclusion, the results indicated that there were no inconveniences to implement both BCAs during the processing of dry‐cured fermented sausages “salchichón”. Moreover, D. hansenii FHSCC 253H could improve the volatile profile of this product.This article is protected by copyright. All rights reserved.