Volatile Compounds and Chemical Changes in Cured Pork: Role of Three Halotolerant Bacteria

Of three bacteria strains isolated from Danish curing brines, only inoculated Vibrio sp. (168) brought about further change in chemical parameters and production of volatile compounds compared to uninoculated cured pork samples. Vibrio sp. (168) displayed nitrate reductase activity and caused the appearance of two characteristic volatile compounds, which were identified as 3-methylbutanal and 2-methylbutanal in the cured pork. The appearance of characteristic volatile compounds in cured pork inoculated with Vibrio sp. (168) coincided with the circumstance that Vibrio sp. (168) no longer could be detected by traditional plate count technique. The mechanism of formation of 3-methylbutanal and its possible significance in aroma development in cured meat products are discussed