engleski

Influence of the Surface Moulds on Sensory Quality of Croatian Dry-Cured Meat Products

During ripening, the surface of dry-cured meat products becomes overgrown with moulds, which contribute to the development of specific flavour and taste owing to mould enzymes’ activity during fermentation and ripening, either sole or in synergy with endogenous enzymes present in stuffing. Moulds exert antioxidative effects due to their oxygen consumption and barrier effects of their mycelium that reduces the penetration of oxygen and light, resulting in stable colour and taste, rancidity prevention and prevention of colonisation of pathogenic or spoilage microorganisms. In this study, surface moulds found on Croatian dry-cured meat products (n = 90) were identified and linked to sensory properties of the products. The dominating species (55%) isolated from both smoked and unsmoked products were Penicillium solitum, P. nalgiovense and P. commune. In some dry-fermented sausages, Aspergillus ochraceus (2%) was to be blamed for the yellowish casing colour. Whereas P. chrysogenum and P. nalgiovense have a favourable impact on product quality, Penicillium commune may be responsible for the phenol-like odour recognized during sensory analyses of some long (> 15 months) - ripened prosciuttos. To prevent unwanted effects on appearance, odour, taste and quality of dry-cured meat products, mould growth has to be controlled in all production phases.

surface moulds ; sensory properties ; dry-cured meat products ; unwanted effects

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