The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

Molecules

Paula Borrajo¹  Jose M. Lorenzo¹  Małgorzata Karwowska² 

[1] Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao, das Viñas, 32900 Ourense, Spain;Department of Animal Food Technology, Sub-Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;

关键词: fermented sausage;    Salvia hispanica seed;    Nigella sativa seed;    volatile compounds;    flavor;    odor;   

DOI  :  10.3390/molecules27030652

来源: DOAJ

【 摘 要 】

The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.

【 授权许可】

Unknown