Impact of Lactic Acid Bacteria Screening on the Quality of Fermented Sausage
Utilizing a sausage model and principal component analysis (PCA), a strain of Lactobacillus plantarum that significantly improved the flavor substance of sausage was selected. It was added to the sausage, and the pH, Aw, color, peroxide value (POV), thiobarbituric acid (TBARS), and volatile flavor s...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050343 |
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| author | Yinfeng ZHAO Qian HUANG Chunyan ZHOU Jiawen NING Shu WANG Qing NIE Lili JI |
| author_facet | Yinfeng ZHAO Qian HUANG Chunyan ZHOU Jiawen NING Shu WANG Qing NIE Lili JI |
| author_sort | Yinfeng ZHAO |
| collection | DOAJ |
| description | Utilizing a sausage model and principal component analysis (PCA), a strain of Lactobacillus plantarum that significantly improved the flavor substance of sausage was selected. It was added to the sausage, and the pH, Aw, color, peroxide value (POV), thiobarbituric acid (TBARS), and volatile flavor substances of Sichuan sausage production were measured at 0, 1, 3, 7 and 14 d, using the uninoculated group as control. A partial least squares discriminant analysis model (PLS-DA) was applied to evaluate the characteristic flavor substances in sausages with VIP (variable important in projection) > 1 and P < 0.05 as screening conditions. Results showed that, the pH of control and Lactobacillus plantarum-fermented sausages declined and then gradually rose with fermentation time. The Aw reduced dramatically, the POV and TBARS increased significantly, while there was no significant change in color (P>0.05). And the pH, Aw, POV and TBARS values were significantly lower in Lactobacillus plantarum inoculated sausages compared to the control group. In comparison to the control group, the sausages inoculated with Lactobacillus plantarum had significantly higher concentrations of alcohols, ketones, and esters, as well as significantly enhanced the concentrations of characteristic flavor substances (isovaleric acid, 3-hydroxy-2-butanone, phenylethylaldehyde and phenylethanol). In summary, Lactobacillus plantarum M-25 selected by the sausage model was effective in enhancing the quality and flavor characteristics of sausages. |
| first_indexed | 2024-04-10T02:18:19Z |
| format | Article |
| id | doaj.art-3a3c2f8637af4d85a55fb0e174ab7426 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T02:18:19Z |
| publishDate | 2023-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3a3c2f8637af4d85a55fb0e174ab74262023-03-13T08:20:01ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-03-0144617318210.13386/j.issn1002-0306.20220503432022050343-6Impact of Lactic Acid Bacteria Screening on the Quality of Fermented SausageYinfeng ZHAO0Qian HUANG1Chunyan ZHOU2Jiawen NING3Shu WANG4Qing NIE5Lili JI6Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaUtilizing a sausage model and principal component analysis (PCA), a strain of Lactobacillus plantarum that significantly improved the flavor substance of sausage was selected. It was added to the sausage, and the pH, Aw, color, peroxide value (POV), thiobarbituric acid (TBARS), and volatile flavor substances of Sichuan sausage production were measured at 0, 1, 3, 7 and 14 d, using the uninoculated group as control. A partial least squares discriminant analysis model (PLS-DA) was applied to evaluate the characteristic flavor substances in sausages with VIP (variable important in projection) > 1 and P < 0.05 as screening conditions. Results showed that, the pH of control and Lactobacillus plantarum-fermented sausages declined and then gradually rose with fermentation time. The Aw reduced dramatically, the POV and TBARS increased significantly, while there was no significant change in color (P>0.05). And the pH, Aw, POV and TBARS values were significantly lower in Lactobacillus plantarum inoculated sausages compared to the control group. In comparison to the control group, the sausages inoculated with Lactobacillus plantarum had significantly higher concentrations of alcohols, ketones, and esters, as well as significantly enhanced the concentrations of characteristic flavor substances (isovaleric acid, 3-hydroxy-2-butanone, phenylethylaldehyde and phenylethanol). In summary, Lactobacillus plantarum M-25 selected by the sausage model was effective in enhancing the quality and flavor characteristics of sausages.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050343sausage modelslactobacillus plantarumquality of fermented sausagesidentification and selection of strainsflavor characteristics |
| spellingShingle | Yinfeng ZHAO Qian HUANG Chunyan ZHOU Jiawen NING Shu WANG Qing NIE Lili JI Impact of Lactic Acid Bacteria Screening on the Quality of Fermented Sausage Shipin gongye ke-ji sausage models lactobacillus plantarum quality of fermented sausages identification and selection of strains flavor characteristics |
| title | Impact of Lactic Acid Bacteria Screening on the Quality of Fermented Sausage |
| title_full | Impact of Lactic Acid Bacteria Screening on the Quality of Fermented Sausage |
| title_fullStr | Impact of Lactic Acid Bacteria Screening on the Quality of Fermented Sausage |
| title_full_unstemmed | Impact of Lactic Acid Bacteria Screening on the Quality of Fermented Sausage |
| title_short | Impact of Lactic Acid Bacteria Screening on the Quality of Fermented Sausage |
| title_sort | impact of lactic acid bacteria screening on the quality of fermented sausage |
| topic | sausage models lactobacillus plantarum quality of fermented sausages identification and selection of strains flavor characteristics |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050343 |
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