Effects of Mixed Starter Culture on Quality and Volatile Flavor of Fermented Sausages

WU Shuanghui; YANG Ziyao; NIU Yin; HE Jikun; YIN Liguo; CHEN Juan

doi:10.13386/j.issn1002-0306.2023040273

Volume 45 Issue 5

Feb. 2024

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Science and Technology of Food Industry > 2024 > 45(5): 126-133. > DOI: 10.13386/j.issn1002-0306.2023040273

WU Shuanghui, YANG Ziyao, NIU Yin, et al. Effects of Mixed Starter Culture on Quality and Volatile Flavor of Fermented Sausages[J]. Science and Technology of Food Industry, 2024, 45(5): 126−133. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040273.

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Effects of Mixed Starter Culture on Quality and Volatile Flavor of Fermented Sausages

1.
Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 644000, China
2.
College of Food Science and Engineering of Southwest Minzu University, Chengdu 610225, China

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Received Date: April 27, 2023
Available Online: December 28, 2023

Graphical Abstract

Abstract

Abstract

In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and other techniques were used to analyze the regular physical-chemical and microbiological properties, the content and aroma pattern of main volatile flavors, and the sensory evaluation of fermented sausages made with the inoculation of the mixed culture Lactobacillus plantarum L77 and Staphylococcus xylosus S120 (L77-S120) and the individual culture Lactobacillus plantarum 77 (L77), with the non-inoculated group as blank. The results showed that the TBARS value, nitrite content and Enterobacteriaceae count of the L77-S120 group were significantly lower than those of the blank and L77 group (P<0.05). The L77-S120 group had the highest number and content of major volatile flavor compounds, of which there were 10 aldehydes, 3 alcohols, 2 esters, 1 acid and 4 others. The differential aroma compounds for the L77-S120 group included heptanal, (E)-2-heptenal, mushroom alcohol, 2-pentyl-furan, trans-2-octenal, trans-2,4-decadienal, trans-2-undecanonal, 2-ethyl-butyric acid, ethyl decanoate, pentanal and nonanol, and these main volatile flavor compounds had the most potential in the production of oily, creamy, floral and fruity aromas. In combination with the results of sensory evaluation, the mixed culture of Lactobacillus plantarum L77 and Staphylococcus xylosus S120 could be as a flavor-producing starter culture for the production of fermented sausages.
- fermented sausage,
- mixed starter culture,
- quality,
- volatile flavors compounds,
- HS-SPME/GC-MS

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References (38)

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