Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria

Hu, Yingying; Li, Yongjie; Zhu, Jiamin; Kong, Baohua; Liu, Qian; Chen, Qian

doi:10.1016/j.foodres.2021.110391

Cited by 41 publications

(32 citation statements)

References 52 publications

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“…In Figure 5A , the content of total amino acids in the control was 18.38 mg/100 g, while that of the sample was 53.19 mg/100 g. In fermented sausages, meat proteins are first hydrolyzed into polypeptides by endogenous proteases, and further hydrolyzed into amino acids by microbial protease ( Hu et al, 2021 ). The higher total amino acid contents in the sample inoculated with LAB might due to the proteolytic activity of the strain ( Hu et al, 2021 ). The highest total amino acid concentration was also observed in a previous study of the sausages inoculated with L. plantarum MLK 14-2 ( Yoo et al, 2015 ).…”

Section: Resultsmentioning

confidence: 99%

“…The higher acidification of the sample could inhibit the growth of the pathogens and spoilage bacteria and make the LAB dominate the microflora ( Xiao et al, 2020 ), which further enhanced the flavor of the sausages. On the other hand, the previous report indicated that there was a synergistic effect between sourness and saltiness, and the sourness enhanced the salty taste of the sausages, thereby giving the sausages a better taste ( Hu et al, 2021 ). In addition, the strain has strong antioxidant capacity against lipid oxidation ( Figure 3 ), which might prevent the rancid flavor of lipids oxidation.…”

Section: Discussionmentioning

confidence: 99%

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Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

Zhu

2021

Front. Microbiol.

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This study investigated the positive effects of complete replacement of nitrite with a Lactobacillus fermentum on the quality and safety of Chinese fermented sausages, and evaluated the risk of this strain. The effects of the strain on pH, color, nitrite, thiobarbituric acid reactive substances (TBARS), total volatile basenitrogen (TVB-N), metmyoglobin (Met-Mb), biological amines, free amino acid content, and sensory index have been studied. The results revealed that the strain reduced the pH of the sausages, which reduced the risk of food-borne pathogens, and accelerated the acidification and gelation process. The inoculation of the strain produced pink color similar to 50 mg/kg nitrite, significantly reducing the residual risk of nitrite in the sausages. In addition, the strain effectively improved quality and nutrition of the sausages through preventing fat oxidation, protein decomposition, and myoglobin oxidation and increasing free amino acid content. The harmful biogenic amines species of the treated sample were reduced, although the tyramine contents were higher than the control, and the contents of the two groups were all far below the specified limit (800 mg/kg). The sensory analysis showed that the strain enhanced the taste, flavor, sourness, and overall acceptability of the sample sausages. Therefore, replacing nitrite completely with the strain L. fermentum could be a potential strategy to produce healthier and safer acceptable sausages through decreasing the risk of nitrite and improving nutrition and quality of the sausages.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

Zhu

2021

Front. Microbiol.

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“…Previous studies have purified a variety of endo- and exo-peptidases from yeast which facilitate the production of FAAs and peptides in meat products [ 63 ], which were the flavour compounds and the precursors of flavour compounds. Particularly, some FAAs and peptides can provide saltiness and umami and thus may enhance the taste properties of reduced-salt dry sausages [ 23 ]. In addition, a glutaminase that purified from D. hansenii was able to neutralize the acid pH of fermented sausages and generated L -glutamate that can act as a flavour enhancer [ 64 ].…”

Section: Resultsmentioning

confidence: 99%

“…Particularly, some FAAs and peptides provide saltiness and umami, and thus, may enhance the taste properties of reduced-salt dry sausages. In addition, the taste compensation role of some LAB strains has been confirmed in reduced-salt dry sausages [ 23 ]. Therefore, we hypothesised that yeasts could compensate for the flavour deficiencies of reduced-salt dry sausages.…”

Section: Introductionmentioning

confidence: 99%

Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles

Kong

Wen

et al. 2022

Foods

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The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D. hansenii compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of P. kudriavzevii and T. delbrueckii resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpenes were higher in the inoculated sausages. Finally, the sensory evaluation indicated that the inoculation of P. kudriavzevii and D. hansenii contributed positively to the aroma and saltiness of reduced-salt dry sausages. In conclusion, P. kudriavzevii and D. hansenii can be employed as effective starter cultures to compensate for the flavour deficiencies of reduced-salt dry sausages.

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“…Researchers have demonstrated that nearly 80% of the daily salt intake comes from processed food, and meat products account for 20% of this total [3]. Therefore, implementing salt reduction strategies in the meat industry has become a focal point of research [4].…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

Xiao

et al. 2021

Foods

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The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.

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Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria

Cited by 41 publications

References 52 publications

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

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