Contribution of Catalase Positive Cocci on Flavour Formation in Fermented Sausages
Aybike Kamiloğlu *
Department of Food Engineering, Faculty of Engineering, Bayburt University, 69000, Bayburt, Turkey
Güzin Kaban
Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240, Erzurum, Turkey
Mükerrem Kaya
Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240, Erzurum, Turkey
*Author to whom correspondence should be addressed.
Abstract
Flavour is an essential quality of food and formed by large number of volatile (alcohol, ketones, aldehydes, esters and terpenes etc.) and non-volatile compounds (amino acids and peptides etc.). In fermented sausage, flavour develops from biochemical reactions and is influenced by several variables such as formulation, process conditions and starter culture. Microorganisms involved in fermentation play an important role in the formation of aroma. Lactic acid bacteria and catalase-positive cocci are the most important starter cultures for fermented sausage. Lactic acid bacteria are mainly responsible for lactic acid production in sausage. Catalase-positive cocci have an impact on catalase activity, colour stability, prevention of rancidity and flavour formation. These microorganisms enhance flavour through proteolytic and lipolytic activity. This study reviews the functions of catalase-positive cocci and their effects on flavour in fermented sausages.
Keywords: Catalase-positive cocci, fermented sausage, flavour, branched chained amino acid, volatile compounds