Effect of Different Starters on the Quality of Fermented Pork Sausage

YANG Tao; ZHANG Xiaodong; LIU Hongmei; LI Yan; LIU Yan

doi:10.13386/j.issn1002-0306.2021030382

Volume 43 Issue 1

Dec. 2021

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Science and Technology of Food Industry > 2022 > 43(1): 101-109. > DOI: 10.13386/j.issn1002-0306.2021030382

YANG Tao, ZHANG Xiaodong, LIU Hongmei, et al. Effect of Different Starters on the Quality of Fermented Pork Sausage[J]. Science and Technology of Food Industry, 2022, 43(1): 101−109. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030382.

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Effect of Different Starters on the Quality of Fermented Pork Sausage

YANG Tao^1,,
ZHANG Xiaodong^{1, 2},
LIU Hongmei³,
LI Yan⁴,
LIU Yan^{1, 2, ,}

1.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2.
Hunan Provincial Research Center of Engineering and Biotechnology for Fermentative Food, Changsha 410128, China
3.
Zhijiang Dong Autonomous County Bureau of Agriculture and Rural Areas, Zhijiang 419100, China
4.
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410128, China

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Received Date: March 30, 2021
Available Online: November 07, 2021

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Abstract

Abstract

In order to explore the effect of different starter on sausage quality, and provide a theoretical basis for the development of lactic acid bacteria starter and the improvement of sausage flavor. To inoculate Pediococcus pentosaceus (RY500), Lactobacillus fermentum (RY75) and Lactobacillus plantarum (RY25) into pork sausages with single or compound strains (RY500:RY25=2:1), compared with the natural fermentation group, the physicochemical indexes, sensory quality and volatile flavor compounds of sausage were determined. The results showed that the content of lactic acid bacteria in the experimental group was significantly higher than that in the control group (P<0.01), at the end of fermentation, the texture and color of the sausage in the test group were significantly better than those in the natural fermentation group (P<0.01). The volatile flavor compounds in sausage analyzed by gas chromatography-mass spectrometry (GC-MS) showed that the main flavor compounds in sausage are acids, esters and aldehydes. Compared with the control group, the relative content of esters and acids in the experimental group increased in varying degrees. Combined with sensory evaluation, the mixed fermentation agent can improve and strengthen the taste and flavor of fermented sausage more than that of single strain.
- Pediococcus pentosaceus,
- Lactobacillus fermentatum,
- Lactobacillus plantarum,
- fermented sausage,
- volatile components

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References (43)

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