Effect of Different Starters on the Quality of Fermented Pork Sausage
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030382 |
| _version_ | 1797984814806073344 |
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| author | Tao YANG Xiaodong ZHANG Hongmei LIU Yan LI Yan LIU |
| author_facet | Tao YANG Xiaodong ZHANG Hongmei LIU Yan LI Yan LIU |
| author_sort | Tao YANG |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T07:08:47Z |
| format | Article |
| id | doaj.art-4c532af9b7414147a4229e45cac1183b |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T07:08:47Z |
| publishDate | 2022-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-4c532af9b7414147a4229e45cac1183b2022-12-22T04:38:16ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-01-0143110110910.13386/j.issn1002-0306.20210303822021030382-1Effect of Different Starters on the Quality of Fermented Pork SausageTao YANG0Xiaodong ZHANG1Hongmei LIU2Yan LI3Yan LIU4College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaZhijiang Dong Autonomous County Bureau of Agriculture and Rural Areas, Zhijiang 419100, ChinaSchool of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaIn 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030382pediococcus pentosaceuslactobacillus fermentatumlactobacillus plantarumfermented sausagevolatile components |
| spellingShingle | Tao YANG Xiaodong ZHANG Hongmei LIU Yan LI Yan LIU Effect of Different Starters on the Quality of Fermented Pork Sausage Shipin gongye ke-ji pediococcus pentosaceus lactobacillus fermentatum lactobacillus plantarum fermented sausage volatile components |
| title | Effect of Different Starters on the Quality of Fermented Pork Sausage |
| title_full | Effect of Different Starters on the Quality of Fermented Pork Sausage |
| title_fullStr | Effect of Different Starters on the Quality of Fermented Pork Sausage |
| title_full_unstemmed | Effect of Different Starters on the Quality of Fermented Pork Sausage |
| title_short | Effect of Different Starters on the Quality of Fermented Pork Sausage |
| title_sort | effect of different starters on the quality of fermented pork sausage |
| topic | pediococcus pentosaceus lactobacillus fermentatum lactobacillus plantarum fermented sausage volatile components |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030382 |
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