Microorganisms are crucial for the breakdown of proteins and lipids in dry-fermented sausages and are intimately associated with the flavor profile of sausages.In this study,we used a mixed starter culture to ferment ...Microorganisms are crucial for the breakdown of proteins and lipids in dry-fermented sausages and are intimately associated with the flavor profile of sausages.In this study,we used a mixed starter culture to ferment sausages and investigated the flavor turnover.During the fermentation of salami,the data from free amino acids(FAAs),free fatty acids(FFAs)and volatile flavor substances were used to assess the quality of salami.At the end of fermentation,the total FAAs increased from 1171.32 to 4582.48 mg/kg in the control group and 5053.25 mg/kg in the experimental group.Additionally,following inoculation with the mixed starter culture,the levels of glutamic acid,lysine,methionine,valine and leucine were significantly higher(P<0.05)than those in the control group.Oleic acid(C_(18:1))and chondritic acid(C_(16:0))were the two most abundant FFAs in both salami samples with 45.86%and 26.07%on the 23^(th)day in mixed culture inoculated salami.The mixed starter inoculated group had significantly lower saturated fatty acids and higher percentage levels of monounsaturated fatty acids than the control group(P<0.05).In the volatile flavor substance analysis,a total of 61 volatile compounds were found.Ester compounds were progressively enriched with drying time,significantly increasing the flavor substances,like ethyl diphosgene,1-octen-3-ol,and 2,3-butanediol at P<0.05.The correlation analysis between the core flora and volatile flavor compounds during fermentation and maturation of salami indicates Lactobacillus sakei and Lactobacillus rhamnosus were significantly higher and positively correlated with the major volatile organic compounds,which are the key core microorganisms affecting the flavor quality of fermented sausages.展开更多
Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidat...Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.展开更多
Sichuan sausages with moisture contents of 40%,45%,50%,and 60% were stored at-18℃for durations of 0,2,4,6,and 8 weeks to evaluate the effect of moisture content on the quality attributes of Sichuan sausages during fr...Sichuan sausages with moisture contents of 40%,45%,50%,and 60% were stored at-18℃for durations of 0,2,4,6,and 8 weeks to evaluate the effect of moisture content on the quality attributes of Sichuan sausages during frozen storage.Product indicators including pH,colour,thiobarbituric acid reactive substances(TBARS),total volatile basic nitrogen(TVB-N),texture,electronic nose(E-nose)response,and water-holding capacity(thawing and cooking losses)were determined.The results indicated that as storage time increased,water retention in Sichuan sausages with different moisture contents decreased,while the degree of protein and lipid oxidation increased.This led to an increase in pH value,a colour shift from red-bright to grey-brown,and a deterioration in palatability.Among the samples,sausages with 50% moisture content exhibited the lowest thawing and cooking losses,indicating superior water-holding capacity.After 8 weeks of storage,TBARS and TVB-N values for the 50% moisture group were 19.5%and 2.5%lower,respectively,than those of the 40%and 45%moisture groups,indicating a reduced degree of oxidation.Furthermore,Sichuan sausage with 50%moisture content demonstrated an appropriate pH and colour difference,along with excellent texture and flavour,as evidenced by its higher toughness and satisfactory hardness.In conclusion,Sichuan sausage with 50% moisture content demonstrated the highest overall quality under frozen storage conditions.展开更多
基金supported by the National Key Research and Development Program of China(2023YFD2100104)Henan Provincial Major Science and Technology Special Fund(231100110400).
文摘Microorganisms are crucial for the breakdown of proteins and lipids in dry-fermented sausages and are intimately associated with the flavor profile of sausages.In this study,we used a mixed starter culture to ferment sausages and investigated the flavor turnover.During the fermentation of salami,the data from free amino acids(FAAs),free fatty acids(FFAs)and volatile flavor substances were used to assess the quality of salami.At the end of fermentation,the total FAAs increased from 1171.32 to 4582.48 mg/kg in the control group and 5053.25 mg/kg in the experimental group.Additionally,following inoculation with the mixed starter culture,the levels of glutamic acid,lysine,methionine,valine and leucine were significantly higher(P<0.05)than those in the control group.Oleic acid(C_(18:1))and chondritic acid(C_(16:0))were the two most abundant FFAs in both salami samples with 45.86%and 26.07%on the 23^(th)day in mixed culture inoculated salami.The mixed starter inoculated group had significantly lower saturated fatty acids and higher percentage levels of monounsaturated fatty acids than the control group(P<0.05).In the volatile flavor substance analysis,a total of 61 volatile compounds were found.Ester compounds were progressively enriched with drying time,significantly increasing the flavor substances,like ethyl diphosgene,1-octen-3-ol,and 2,3-butanediol at P<0.05.The correlation analysis between the core flora and volatile flavor compounds during fermentation and maturation of salami indicates Lactobacillus sakei and Lactobacillus rhamnosus were significantly higher and positively correlated with the major volatile organic compounds,which are the key core microorganisms affecting the flavor quality of fermented sausages.
基金supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
文摘Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.
基金Supported by National Modern Agricultural Industry Technology System Sichuan Pig Innovation Team(SCCXTD-2026-8)Sichuan Science and Technology Program(2025ZYD0049)"Challenge and Leadership"Project for Key Core Technologies of Sui Ning in Sichuan(2025SNKBZ19).
文摘Sichuan sausages with moisture contents of 40%,45%,50%,and 60% were stored at-18℃for durations of 0,2,4,6,and 8 weeks to evaluate the effect of moisture content on the quality attributes of Sichuan sausages during frozen storage.Product indicators including pH,colour,thiobarbituric acid reactive substances(TBARS),total volatile basic nitrogen(TVB-N),texture,electronic nose(E-nose)response,and water-holding capacity(thawing and cooking losses)were determined.The results indicated that as storage time increased,water retention in Sichuan sausages with different moisture contents decreased,while the degree of protein and lipid oxidation increased.This led to an increase in pH value,a colour shift from red-bright to grey-brown,and a deterioration in palatability.Among the samples,sausages with 50% moisture content exhibited the lowest thawing and cooking losses,indicating superior water-holding capacity.After 8 weeks of storage,TBARS and TVB-N values for the 50% moisture group were 19.5%and 2.5%lower,respectively,than those of the 40%and 45%moisture groups,indicating a reduced degree of oxidation.Furthermore,Sichuan sausage with 50%moisture content demonstrated an appropriate pH and colour difference,along with excellent texture and flavour,as evidenced by its higher toughness and satisfactory hardness.In conclusion,Sichuan sausage with 50% moisture content demonstrated the highest overall quality under frozen storage conditions.
