Characterization of Cantonese sausage fermented by a mixed starter culture

Abstract

L. plantarum, P. pentosaceus, and D. hansenii isolated from Cantonese sausage were investigated for their potential as a mixed starter culture with the capability to improve sausage quality. Results unveiled that Cantonese sausage produced with the mixed starter culture exhibited low nitrite residue and low‐fat content advantages over fermented sausage without starter culture. Different fermentation time possessed different influence on physicochemical parameters, free amino acids (FAAs) composition and textural characteristics of Cantonese fermented sausage. Within 24 hrs fermentation, Cantonese sausage fermented by the mixed starter culture enjoyed soft texture with relatively high titratable acidity (6.98 ± 0.02 g/kg), FAAs contents (1,893.2 mg/100 g dry basis) and low nitrite residue (33.3 ± 0.15 mg/kg). These findings indicated that the combination of those strains could be used as a mixed starter culture for Cantonese fermented sausage. Practical applications Cantonese sausage is one of the most popular Chinese‐style cured meat products. However, ripening process of traditional sausages belongs to fermentation without starter culture, which hardly guarantees product quality and safety. This study provides a novel mixed starter culture for sausage production and results verified its priority over improving sausage quality.

Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing

“…It is stipulated that the nitrite amount in the final meat products must be controlled below 20 mg/kg (Huang et al 2011). In this study, the finding indicates that starter culture inoculation contributed to nitrite depletion and safety improvement of Cantonese sausages, which is in agreement with those reported by Cheng (Cheng et al 2018).…”

Angiotensin‐converting enzyme (ACE) inhibitory peptides from fermented sausages inoculated with Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201

“…From the results, we can also observe that the concentrations of aspartic acid (Asp), glutamic acid (Glu), alanine (Ala), isoleucine (Ile) and phenylalanine (Phe) in EG were higher than that in CG. Glu greatly promoted the formation of the umami taste of fermented sausages and Ala and Asp help impart a sweet taste (Cheng et al ., 2018). An increase in the contents of valine (Val) and proline (Pro) was also observed in EG.…”

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

“…Both strains proved to reduce pH of sausage during processing, which depleted the residual nitrite content and also increase the microbiological safety. Likewise, Cheng et al [90] obtained a 43% reduction of residual nitrite content due to the inoculation of Lactiplantibacillus plantarum GIM 1.191, Pediococcus pentosaceus GIM 1.428, and Debaryomyces hansenii GIM 2.184 in the production of Chinese Cantonese sausage. Wang et al [91] reported a similar effect in the production of Chinese Cantonese sausage with a multi-species starter culture (Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus, and Staphylococcus carnosus) in relation to non-inoculated sausage.…”