Effect of pork fat addition on the volatile compounds of foal dry-cured sausage

This is the postprint (accepted manuscript) version of the article published in Meat Science https://doi.org/10.1016/j.meatsci.2012.03.006 This manuscript version is made available under de CC-BY-NC-ND 4.0 licenseThe effect of fat content on volatile compounds from foal dry-cured sausage was studied. Three batches (10 units per batch) of dry fermented sausages with different pork back fat content (5%, 10% and 20%) were manufactured; low fat (LF), medium fat (MF) and high fat (HF), respectively. A total of 45 volatile compounds were extracted by purge-and-trap and identified by GC–MS in the headspace of the batches. The mixture comprised 11 terpenes, 15 esters, 14 hydrocarbons and 2 alcohols. Spices were responsible for the generation of 14 volatile compounds comprising terpenes and hydrocarbons. After 49days of ripening volatile compounds from spices represented 52.9, 38.9 and 31.2% of the total area for samples from LF, MF and HF batches, respectively, while lipid autooxidation was responsible for the generation of 8 volatile compounds. The PCA offered a good separation of the mean samples according to their fat content.Authors are grateful to Xunta de Galicia (Conselleria de Medio Rural) for the financial support. Special thanks to Monte Cabalar (A Estrada, Pontevedra) for the foal samples supplied for this research.S