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| Evaluation of Eating Quality of Commercial Natural Fermented Spanish Sausages |
| LI Ruren, ZHONG Guixia, ZHAO Linyu, YANG Peng, LI Fengjiao, SONG Li, LIU Dengyong, RONG Liangyan |
| The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
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Abstract Various types of best-selling commercial naturally fermented Spanish sausages were evaluated by a trained sensory panel and the ones very much liked by the panelists were selected to determine their moisture, pH value, color and texture. In addition, the volatile flavor components were analyzed by headspace-solid phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that fermented sausages with high overall acceptability had the following characteristics: high glossiness, dark red color (lightness value 16.028–31.399, redness value 13.80–16.31), tight organizational structure, homogenous texture, moderate hardness (4721.8590–6360.3520g), low pH value (5.68–5.89), low moisture content (20.12%–28.09%), good chewiness, moderate dryness, fruity and milky aroma, fresh scent and light pepper-like flavor, and sweet, umami and salty taste with moderate sourness. A total of 81 volatile compounds were detected with the predominant ones being acetaldehyde, isovaleraldehyde, 2,3-butanedione, myrcene, ethyl 3-methylbutanoate, cis-4-hydroxy-6-dodecene lactone and acetic acid.
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2020, Vol. 34 
