Physicochemical and sensory properties of dry-fermented sausages as influenced by the surface inoculation with non-traditional molds

This study evaluated the impact of inoculating Aspergillus oryzae , Penicillium camemberti , Penicillium roqueforti , and Penicillium nalgiovense on the physicochemical and sensory characteristics of dry-cured fermented sausages ("salchichón"). Five experimental groups of sausages were prepared: one control and four others, each individually inoculated with a different mold species. Microbial growth, physicochemical parameters, texture profile, and sensory attributes were analyzed throughout a 31-day ripening period. Results showed significant differences in mold implantation on the final day of ripening, with P. roqueforti and P. nalgiovense achieving the highest development. Inoculated sausages exhibited higher pH values and moisture retention compared to the control. Texture analysis revealed lower hardness in sausages inoculated with P. nalgiovense . Sensory evaluation using Check-All-That-Apply and Rate-All-That-Apply methods demonstrated distinct flavor profiles for each experimental group, with mold-inoculated sausages developing unique attributes such as cheese or floral notes. Despite these differences, overall acceptability did not significantly vary between experimental groups. This research highlights the potential of non-traditional mold species to create innovative dry-cured sausages with diverse sensory nuances while maintaining product safety and quality. • The superficial mold inoculation resulted in diverse sensory results. • Sausages inoculated with Penicillium roqueforti developed blue cheese sensory features. • Penicillium nalgiovense and P. roqueforti showed better growth on the evaluated sausages.