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Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

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Abstract

Cheese powder addition to dry-fermented sausage was assessed as a tool to boost flavour and reduce salt content. The effect of different type of cheese powders (mixtures of different types of hard cheeses) and salt content (standard and 40% reduction) on physicochemical and sensory characteristics of dry-fermented sausages was evaluated. Both salt and cheese powder had an effect on physicochemical parameters, whereas only salt had an effect on the sensory attributes of fermented sausages (saltiness, sourness, flavour intensity and complexity). The increase of flavour intensity and sourness when cheese powder is added might confirm the cheese powder potential as a flavour enhancer. Several γ-glutamyl dipeptides were identified in dry-fermented sausages and cheese powders. The presence of γ-glutamyl dipeptides in dry-fermented sausages and cheese powders suggest they might influence the kokumi perception.

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Acknowledgements

The valuable cooperation formulating the study design and the sensory analysis of Inger Hansen, Sárah Prehn, Søren Eybye, and Danai Tziouri from Lactosan is acknowledged. The panellists at Lactosan A/S are acknowledged for their participation in training and sensory tests sessions. Jorge Ruiz-Carrascal thanks Norma & Frode S. Foundation for their financial support. The valuable cooperation of Linda de Sparra Terkelsen, Senior lab technician, in sampling and laboratory analysis is also acknowledged.

Funding

This research was supported by Lactosan A/S (Grant Number 50552300) in Ringe, Denmark.

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Authors and Affiliations

  1. Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), University of Costa Rica (UCR), San Jose, 11501-2060, Costa Rica

    Adriana Araya-Morice

  2. Department of Food Science, University of Copenhagen, Frederiksberg C, 1958, Denmark

    Adriana Araya-Morice, Cristian De Gobba, Rene Lametsch & Jorge Ruiz-Carrascal

  3. Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Avda. de las Ciencias s/n, 10003, Caceres, Spain

    Jorge Ruiz-Carrascal

Authors
  1. Adriana Araya-Morice
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  2. Cristian De Gobba
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  3. Rene Lametsch
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  4. Jorge Ruiz-Carrascal
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Contributions

AAM: sample preparation, conducting hands-on experiments, data collection, analysis of data, manuscript draft writing; CDG: conducting hands-on experiment of peptide quantification, data collection and manuscript review; RL: conceive and design of the experiments of peptide quantification and manuscript review; JRC: conceive and design of the experiments, guidance and supervision of experiments and data analysis and manuscript review.

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Correspondence to Jorge Ruiz-Carrascal.

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Araya-Morice, A., De Gobba, C., Lametsch, R. et al. Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages. Eur Food Res Technol 247, 2027–2037 (2021). https://doi.org/10.1007/s00217-021-03769-z

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