Improvement of the sensory properties of dry fermented sausages by the superficial inoculation and/or the addition of intracellular extracts of Mucorracemosus

The effect of inoculation of the "salchichon" (dry fermented sausage) surfa ce with an atoxigenic, proteolytic, and lipolytic strain of Mucor racemosus and/or the addition of a intracellular extract of the same mold on the rip ening process was studied. Four batches of salchichon were manufactured: co ntrol, superficially inoculated, added with intracellular extract, and a co mbination of both treatments. Superficial mold modified the amino and free fatty acid contents, volatile compounds, and sensory properties. Intracellu lar extract degraded free amino acids, producing a rise in ammonia and vola tile compounds. Both treatments combined improved significantly the sensory properties, which were given scores higher than control sausages at the en d of ripening.