Composition of Volatile Compounds as an Effect of Fatty Acid Catabolism During Long-Term Fermentation of Dry-Cured Salami-Type Sausages, Made From Meat of Polish Red (PR) and White-Backed (WB) Cattle Breeds with the Addition of White and Black Garlic

Abstract The aim of the study was to characterise the factors affecting the volatile compounds profile of dry-cured salami-type sausages, made from meat of Polish Red (PR) and White-Backed (WB) cattle breeds with the addition of white and black garlic. The study considers lipolysis and oxidation processes as the fundamental ones responsible for the formation of volatile compounds. The products made of WB meat were characterised by a lower SFA content and a higher MUFA and PUFA content, as well as more beneficial lipid quality indices. The acid differentiating products of both breeds in the n-6 group was linoleic. The sum of n-3 and n-6 acids in products made with black garlic was greater than in those produced with the white garlic. The presence of 2-nonenal, 3,5-octadien-2-one, 1-hydroxy-2-propanone, 1-octen-3-one, 2,3-dimethyl-2-cyclopenten-1-one indicated different activity of fat oxidation, concerning the meat products from both breeds despite low TBA values. The presence of compounds of acetic, alcoholic and butyric fermentation as well as from amino acids catabolism, confirmed the high enzymatic activity of microorganisms.