Work

Impact of added carbohydrates on oxidative stability and volatile organic compounds of Iberian “Salchichón"

Year: 2025

Type: article

Abstract: This study evaluated the effect of different carbohydrates and combinations (dextrose, dextrin, glucose syrup; 0.5–1.5%) on lipid oxidation and volatile organic compounds (VOCs) in Iberian “salchichón” during 28 days of ripening. Six batches, including a no-carbohydrate control, were inoculated with commercial starter cultures ( Lactobacillus sakei, Staphylococcus carnosus, Pediococcus acidilactici and Lactobacillus curvatus ) and were analyzed for acidity index (AI), peroxide index (PI), thiobarbituric acid reactive substances (TBARS), and volatile organic compounds by SPME-GC-MS. Significant differences ( p < 0.05) were observed among treatments. The batch with 1.0% dextrose + 0.5% dextrin (D10d5) showed the highest TBARS value (1.21 mg MDA/kg) and a VOC profile rich in ketones and esters, linked to advanced oxidation and fruity/sweet notes. The negative control (C–) exhibited the lowest oxidative profile but reduced aroma development. Aldehydes and alcohols were associated with early oxidation, while esters and ketones indicated advanced stages. Principal component analysis (PCA) (65.44% total variance) clearly discriminated batches according to carbohydrate formulation. This study demonstrates that optimizing carbohydrate type and concentration can strategically balance oxidative stability and aroma development, improving sensory quality and shelf life of dry-fermented sausages.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101310

Authors: Maite Sánchez-Giraldo, Carmen Avilés-Ramírez, Rafael Gómez-Díaz, Ignacio Clemente-López, Montserrat Vioque-Amor

Institution: University of Córdoba

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050