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

BACKGROUND: Traditional dry-cured fermented sausages favour the growth of an autochthonous microbial population, whichplays an important role in their sensory aspects. However, some moulds can produce mycotoxins such as ochratoxin A (OTA).The biocontrol agents (BCAs)Debaryomyces hanseniiFHSCC 253H andStaphylococcus xylosusFHSCC Sx8 have been demon-strated to reduce OTA production in dry-cured meat products, but their influence in the sensory characteristics of sausageshas to be tested. The aim of this study was to evaluate the effect of these BCAs on the colour, texture and volatile profile ofdry-cured fermented sausages.RESULTS:D. hanseniicaused few differences in the tested parameters with respect to the control batch.S. xylosusmodified thetexture and colour, although the values found were within the range expected for dry-cured fermented sausages‘salchichón’.Additionally, the volatile profile revealed the potential antioxidant effect of both BCAs and their ability to produce compoundsassociated with the ripened aroma that could increase product acceptability.CONCLUSION: The results indicate that there were no inconveniences in implementing both BCAs during the processing of dry-cured fermented sausages‘salchichón’. Moreover,D. hanseniiFHSCC 253H could improve the volatile profile of this product.© 2023 The Authors.Journal of The Science of Food and Agriculturepublished by John Wiley & Sons Ltd on behalf of Society ofChemical Industry

Grant PID2019-104260GB-I00 funded by MCIN/AEI/10.13039/501100011033. Micaela Álvarez was a recipient of the grantBES-2017-081340 funded by MCIN/AEI/10.13039/501100011033 andby‘ESF Investing in your future’, and Grant Margarita Salas MS-14funded byMinisterio de Universidadesand the European Union's Next-Generation EU. E. Cebrián is recipient of the grant PRE2020-093605funded by MCIN/AEI/10.13039/501100011033 and by 'ESF Investingin your future'

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