engleski

The effect of addition of olive oil on the sensory and aroma quality of dry-ripened lamb sausages

The aim of this paper was to replace traditionally used pork and lard with meat from specially reared lambs and olive oil, in order to produce a dry sausage with a preferable fatty acid composition while retaining positive sensory characteristics. Lička pramenka lambs were fed with a specific feed supplement containing various percentages of Agraricus bisporus . Three recipes of dry sausages were produced – 1 Beef/Lamb/Lard ; 2 Lamb/Beef/Lard/Olive oil/Bread ; 3 Po rk/Beef/Lamb/Pork backfat. All three sausages underwent the same technological production process. The pH decreased with ripening time, ranging from 5.54 to 5.92 depending on the sausage, while water activity decreased to 0.756 and 0.824 respectively. Sens ory analysis was performed by professional evaluators. The parameters that were evaluated were: appearance (0 - 15), cross - section (0 - 20) and smell and taste (0 - 25) with a possible maximum number of 60 points. The results of the sensory analysis were as foll ows: sausage 1 - 52.36 ; sausage 2 - 56.06 ; and sausage 3 - 56.32 points. Volatile aroma compounds were identified by the solid‐phase microextraction (SPME) combined with gas chromatography - mass spectrometry (GC‐MS). A total of approximately 60 volatile com pounds were detected by GC‐MS, of which nearly 50 per cent were major volatile compounds mutual for all sausage samples. The most of identified compounds are complex terpenoids like aroma compounds such as α - Phellandrene, Linalool, γ - Terpinene, p - Cymene, D - Limonene, 3 - Carene and Humulene. These compounds are characteristic volatile aroma compounds of numerous herbs and spices and contribute to the overall aroma profile of prepared lamb sausages. The cholesterol level was affected by the raw material composi tion of sausages. The lowest value was 64 mg/100 g in the sausage sample 2. To conclude, the substitution of meat and pork/lard with lamb and olive oil enhanced the sensory of the dry sausage, and at the same time, it successfully improved the fatty acid composition of the product.

lamb meat ; dry-cured sausage ; olive oil ; substitution

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