Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mould inhibitor

The superficial antifungal activity of oregano essential oil (OEO) in Spanish fermented dry-cured sausages(“salchichón”), and its effects on lipolysis, proteolysis and sensory characteristics were evaluated. The surfaceapplication of OEO reduced mold contamination on the surface, without significantly affecting the dryingprocess. To evaluate the intensity of lipolysis during the ripening process, the profile and content of free fattyacids were determined. The addition of OEO led to a higher amount of unsaturated fatty acids, but lipolysiswas not greatly affected. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), which wasused to qualitatively assess the proteolytic changes in the sarcoplasmic and myofibrillar proteins during theprocess, pointed to very similar patterns in all the sausages. OEO did not significantly affect the sensoryproperties, but increased hardness, resulting in a better texture. Therefore, a shorter ripening time may benecessary for sausages treated with OEO.[...]