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Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis

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Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis foods Article Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis Jihan Kim * , Scott Knowles , Raise Ahmad and Li Day Smart Foods Innovation Centre of Excellence, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4422, New Zealand; [email protected] (S.K.); [email protected] (R.A.); [email protected] (L.D.) * Correspondence: [email protected]; Tel.: +64-63-518-369 Abstract: The development of new food products can be expedited by understanding the physic- ochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China- sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, Citation: Kim, J.; Knowles, S.; water activity, pH or L*, a*, b* colourimetry. Ahmad, R.; Day, L. Objective Measurements Associated with the Keywords: salami; volatile compounds; kokumi; objective measures; product quality; consumer Preferred Eating Qualities of perception; calcium sensing receptor Fermented Salamis. Foods 2021, 10, 2003. https://doi.org/10.3390/ foods10092003 1. Introduction Academic Editors: Virginia Fermentation is an economical method for adding flavour and extending the shelf-life Celia Resconi and María Del of traditional meat products. Meat fermentation typically initiates with acidification as Mar Campo Arribas carbohydrates are transformed into acids due to the growth of lactic acid bacteria (LAB). LAB releases proteolytic and lipolytic enzymes, generating metabolites and peptides that Received: 21 July 2021 contribute to desirable taste and other sensory attributes of the fermented meat [1]. Post Accepted: 23 August 2021 Published: 26 August 2021 fermentation, the steps of drying and ripening are employed to concentrate flavours, decrease water activity and improve microbiological stability [2]. Publisher’s Note: MDPI stays neutral Peptides and amino acids in foods are notable for their contribution to the taste with regard to jurisdictional claims in of umami and the sensation of kokumi, the newest flavour enhancer [3]. Kokumi is published maps and institutional affil- particularly advantageous in fermented products as it can synergise with umami, sweet iations. and salty tastes to provide a more balanced and thick flavour. Stimulation of the kokumi calcium-sensing receptor (CaSR) in human taste buds is perceived as mouthfeel, continuity and aftertaste in human sensory analysis [4,5]. Dry-cured fermented meats are produced in most countries, with the common sausage format typified by salami. Qualities of the products reflect their ingredients, processing con- Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. ditions and microbial starter strains. Where ingredients are similar, microbial metabolism This article is an open access article becomes the key determinant [4,5]. Regional factors such as climate and storage conditions distributed under the terms and can influence this microbial growth and help to differentiate textural and flavour character- conditions of the Creative Commons istics of the products [6]. The resulting foods are diverse and cater to varying preferences. Attribution (CC BY) license (https:// Consumers’ perception and liking of the appearance, aroma, taste and texture of food creativecommons.org/licenses/by/ reflects in part their cultural context [7]. In China, where there is a long history of producing 4.0/). fermented meat products, the customary patterns of consumption are in transition due to Foods 2021, 10, 2003. https://doi.org/10.3390/foods10092003 https://www.mdpi.com/journal/foods Foods 2021, 10, x FOR PEER REVIEW 2 of 17 Consumers’ perception and liking of the appearance, aroma, taste and texture of food reflects in part their cultural context [7]. In China, where there is a long history of produc- ing fermented meat products, the customary patterns of consumption are in transition due to globalisation. Of the hundreds of different products available in the country, West- ern-style varieties now account for 55% [8]. A recent survey of 500 consumers in China found that flavour, taste and texture are the main factors considered when buying salami Foods 2021, 10, 2003 and ham products [9]. 2 of 16 When a food preference is known (e.g., through surveys, quantitative consumer stud- ies or trained sensory panels) it can become a target for product development. Iterative progress towards that goal is easier if there are physicochemical measurements that can globalisation.serve as reliable Of proxies the hundreds for taste of differenttesting. These products can available be successful in the for country, product Western-style characteri- varietiessation, batch now comparison account for and 55% other [8]. purposes A recent of survey quality of control. 500 consumers However, in their China applica- found thattion to flavour, interpreting taste and consumer texture sensory are the mainperception factors is consideredmore challenging. when buying salami and hamIn products the current [9]. study, we wanted to determine what types of assays might be useful for measuringWhen a food the preference taste, texture is known and aroma (e.g., through attributes surveys, of fermented quantitative meat consumer products. stud- For iestargets, or trained we considered sensory panels)the preferences it can become expresse a targetd by a forsmall product ‘focus development.group-style’ discussion Iterative progress towards that goal is easier if there are physicochemical measurements that can of consumers in Beijing, China, who tasted six examples of Western-style salami under serve as reliable proxies for taste testing. These can be successful for product characterisa- the direction of a trained moderator. We then sought to interpret the group’s comments tion, batch comparison and other purposes of quality control. However, their application in terms of objective measurements of physicochemical, textural and volatile compound to interpreting consumer sensory perception is more challenging. characteristics. To investigate the contribution of kokumi tastants to the salami eating ex- In the current study, we wanted to determine what types of assays might be useful perience, we also used a cell-based CaSR assay to measure the binding of compounds for measuring the taste, texture and aroma attributes of fermented meat products. For present in aqueous extracts of the meats. This provided insight into the consumer group’s targets, we considered the preferences expressed by a small ‘focus group-style’ discussion perceptions of flavour complexity, mouthfeel and the subtleties of sweet and salty tastes. of consumers in Beijing, China, who tasted six examples of Western-style salami under the direction of a trained moderator. We then sought to interpret the group’s comments 2. Materials and Methods in terms of objective measurements of physicochemical, textural and volatile compound characteristics.2.1. Sample Procurement To investigate the contribution of kokumi tastants to the salami eating experience,Six commercial we also usedfermented a cell-based meat products CaSR assay prepared to measure in a salami the binding format of and compounds packaged presentpre-sliced in aqueouswere purchased extracts from of the markets meats. This in Beijing provided (see insight Figure into 1). All the the consumer products group’s were perceptionspork-based and of flavour utilised complexity, starter cultures mouthfeel of well-defined and the subtleties bacteria. of Four sweet were and characterised salty tastes. as ‘plain’ (Saucisse, Nostrano, Felino, Toscano) and two as ‘spiced’ (Saucisson and Na- 2.poli). Materials They are and subsequently Methods abbreviated as: Saucisse (Sse), Nostrano (Nos), Felino (Fel), 2.1.Toscano Sample (Tos), Procurement and as Saucisson (Sau) and Napoli (Nap). SixRetail commercial packs of fermentedeach salami meat (90–100 products g each) prepared were used in a salami in China format for andtasting packaged by the pre-slicedconsumer werediscussion purchased group from and additional markets in packs Beijing were (see imported Figure1). to All New the Zealand, products where were pork-basedthey were stored and utilised at 4 °C starter(up to 1 cultures month) of prior well-defined to analysis. bacteria. Four packs Four of were each characterised salami were asused ‘plain’ for assessment. (Saucisse, Nostrano, Replication Felino, for Toscano)each analysis and twowas as generally ‘spiced’ (Saucisson2–6 slices per and pack. Napoli). In- Theyformation are subsequently on the products’ abbreviated ingredients as: Saucisse and starter (Sse), cultures Nostrano was (Nos), provided Felino (Fel),by the Toscano manu- (Tos),facturers and and as Saucisson is summarised (Sau)
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