Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage
In order to study the effects of different functional strains on alleviating protein oxidation and enhancing flavor in fermented sausage, Lactiplantibacillus plantarum NJAU-01 (LpN), with excellent antioxidant activity, L. plantarum CGMCC 18217 (Lp10), with the ability to improve the flavor of ferme...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-019.pdf |
| _version_ | 1797376175159377920 |
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| author | WANG Yongyong, CHEN Lei, WEI Congjiao, GE Qingfeng, WU Mangang, ZHAO Ning, XI Jun, SHAN Yanqin, HE Xudong, YU Hai, LIU Rui |
| author_facet | WANG Yongyong, CHEN Lei, WEI Congjiao, GE Qingfeng, WU Mangang, ZHAO Ning, XI Jun, SHAN Yanqin, HE Xudong, YU Hai, LIU Rui |
| author_sort | WANG Yongyong, CHEN Lei, WEI Congjiao, GE Qingfeng, WU Mangang, ZHAO Ning, XI Jun, SHAN Yanqin, HE Xudong, YU Hai, LIU Rui |
| collection | DOAJ |
| description | In order to study the effects of different functional strains on alleviating protein oxidation and enhancing flavor in fermented sausage, Lactiplantibacillus plantarum NJAU-01 (LpN), with excellent antioxidant activity, L. plantarum CGMCC 18217 (Lp10), with the ability to improve the flavor of fermented sausage, and Staphylococcus saprophytic CGMCC 3475 (Ss), with high protease activity, were selected for use in a multi-strain starter culture for fermented sausage. The degree of protein degradation and oxidation in fermented sausage during fermentation and the final flavor of the product were evaluated. The results showed that the Lp10 + LpN + Ss starter culture could reduce the degree of protein oxidation in fermented sausage and increase the types and contents of volatile flavor substances, while endowing fermented sausage with better color and improving its texture characteristics, and the fermented product had high sensory scores. This study showed that the combination of Lp10, LpN and Ss could improve the quality and flavor of fermented sausage while delaying the oxidation of protein. |
| first_indexed | 2024-03-08T19:34:54Z |
| format | Article |
| id | doaj.art-f3a298dd563a453c9f6abf8d02deaa52 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-08T19:34:54Z |
| publishDate | 2023-11-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-f3a298dd563a453c9f6abf8d02deaa522023-12-26T06:45:18ZengChina Food Publishing CompanyShipin Kexue1002-66302023-11-01442214915710.7506/spkx1002-6630-20221111-127Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented SausageWANG Yongyong, CHEN Lei, WEI Congjiao, GE Qingfeng, WU Mangang, ZHAO Ning, XI Jun, SHAN Yanqin, HE Xudong, YU Hai, LIU Rui0(1. Jiangsu Huaiyang Cuisine Industry Engineering Center, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; 2. Jiangsu Changshou Group Co. Ltd., Nantong 226500, China; 3. Jiangsu Natural Foods Co. Ltd., Xinghua 225700, China; 4. Yangzhou Food and Drug Testing Center, Yangzhou 225001, China)In order to study the effects of different functional strains on alleviating protein oxidation and enhancing flavor in fermented sausage, Lactiplantibacillus plantarum NJAU-01 (LpN), with excellent antioxidant activity, L. plantarum CGMCC 18217 (Lp10), with the ability to improve the flavor of fermented sausage, and Staphylococcus saprophytic CGMCC 3475 (Ss), with high protease activity, were selected for use in a multi-strain starter culture for fermented sausage. The degree of protein degradation and oxidation in fermented sausage during fermentation and the final flavor of the product were evaluated. The results showed that the Lp10 + LpN + Ss starter culture could reduce the degree of protein oxidation in fermented sausage and increase the types and contents of volatile flavor substances, while endowing fermented sausage with better color and improving its texture characteristics, and the fermented product had high sensory scores. This study showed that the combination of Lp10, LpN and Ss could improve the quality and flavor of fermented sausage while delaying the oxidation of protein.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-019.pdflactiplantibacillus plantarum cgmcc 18217; l. plantarum njau-01; staphylococcus saprophyticus cgmcc 3475; fermented sausage; antioxidant; volatile flavor compounds |
| spellingShingle | WANG Yongyong, CHEN Lei, WEI Congjiao, GE Qingfeng, WU Mangang, ZHAO Ning, XI Jun, SHAN Yanqin, HE Xudong, YU Hai, LIU Rui Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage Shipin Kexue lactiplantibacillus plantarum cgmcc 18217; l. plantarum njau-01; staphylococcus saprophyticus cgmcc 3475; fermented sausage; antioxidant; volatile flavor compounds |
| title | Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage |
| title_full | Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage |
| title_fullStr | Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage |
| title_full_unstemmed | Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage |
| title_short | Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage |
| title_sort | effect of functional multi strain starter culture on inhibiting protein oxidation and improving flavor in fermented sausage |
| topic | lactiplantibacillus plantarum cgmcc 18217; l. plantarum njau-01; staphylococcus saprophyticus cgmcc 3475; fermented sausage; antioxidant; volatile flavor compounds |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-019.pdf |
| work_keys_str_mv | AT wangyongyongchenleiweicongjiaogeqingfengwumangangzhaoningxijunshanyanqinhexudongyuhailiurui effectoffunctionalmultistrainstartercultureoninhibitingproteinoxidationandimprovingflavorinfermentedsausage |