Very different fermented meat products appear on the market. These products have better nutritional value, they are rich in essential amino acids and fatty acids. In the category of traditional dried salamis, we find those that also have yeast extract added. Yeast extract contains glutamic acid (GLU), which is one of the most important substances responsible for the taste of umami in many fermented meat products. It is a flavour enhancer and a source of many volatile compounds that can be used as aromas. In order to determine the feasibility of adding yeast extract to traditional dried and those fermented with commercial starters, we produced 6 different series of salamis, of which 3 with starter culture and 3 without. 0%, 0.05% to 0.2% yeast extract was added to the salami. The amino acid composition of the salami samples was determined by LC-MS. From the obtained results we can conclude that the use of starter cultures is suitable for salamis ripened up to 21 days. Here we notice a significantly higher content of GLU (according to the initial content) than in salamis without the use of a starter culture. Yeast extract does not significantly increase the content of GLU and other free amino acids. Based on the results of our study, we can conclude that it does not make sense to add this type of additive to dry salami.
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