Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

This study deals with the effect of different autochthonous starter cultures used in the manufacture of Galician chorizo, a traditional dry fermented sausage produced in the north-west of Spain, on its volatile compounds profile and sensory properties.SPME-GC/MS was used in volatile compounds analysis and a trained group of panellists performed sensory evaluation of final products. In addition, physicochemical parameters and microbial counts were performed throughout the ripening in order to follow and control the process conditions.The starter cultures studied, consisting of a mix of Lactobacillus sakei strain and a strain of Staphylococcus equorum, Staphylococcus epidermidis or Staphylococcus saprophyticus, had been previously isolated from traditional Galician fermented meat products and technologically characterized.According to the data obtained in this study, no significant differences were found among batches inoculated with different starter cultures. However, sensory evaluation revealed that overall acceptance was higher for inoculated batches than for the uninoculated control batch.In conclusion, this work reinforce the idea that using selected autochthonous starter strains in sausage manufacture makes possible the obtaining of a homogeneous production without renouncing the desired typical characteristic obtained in artisanal elaborations.

► The effect of different starters on Galician chorizo characteristics was studied. ► Physicochemical parameters and microbial counts throughout ripening were studied. ► Volatile compounds analysis and sensory evaluation of final product were performed. ► In general, no differences were found among batches with different starters. ► Overall acceptance was higher for inoculated batches than for the control batch.