LAUSR

Simple Summary The use of lactic acid bacteria as starter culture in the production of traditional dry-cured fermented sausages is not widespread due to the possible undesirable effects of these bacteria on the sensory quality of the product. In this work, it is demonstrated that the use of a selected Lactilactobacillus sakei as protective culture in traditional “salchichón” does not negatively affect the sensory parameters including texture and color and could even improve the flavor of this traditional product. Abstract Background: In this work, the effect of a selected starter culture of Lactilactobacillus sakei 205 on the evolution of volatile compounds throughout the ripening process and on the final sensorial characteristics of traditional dry-cured fermented “salchichón” was evaluated. Methods: “Salchichón” sausages were prepared, inoculated with L. sakei 205, and ripened for 90 days. Volatile compounds were analyzed throughout the ripening by GC-MS. In the final product, instrumental texture and color were determined. In addition, sensorial analysis was performed by a semi-trained panel. Results: The inoculation of L. sakei 205 does not influence the texture and color parameters of ripened “salchichón”. However, an increase in volatile compounds derived from amino acid catabolism and microbial esterification and a decrease in compounds derived from lipid oxidation, mainly hexanal, were observed throughout the ripening time as a consequence of L. sakei inoculation, which could have a positive effect on the flavor development of the dry-cured fermented “salchichón”. Conclusions: The use of selected strains of lactic acid bacteria (LAB) such as L. sakei 205 as a protective culture could be recommended to improve the quality of traditional “salchichón”.