Influence of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on quality characteristics of Chinese dry fermented sausage

Abstract

To explore the reuse of brewer's grains and develop novel Chinese fermented sausage with healthy characteristics, the influences of the addition of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on Chinese dry fermented sausages were studied. The results showed that the addition of Lactiplantibacillus plantarum XC‐3 reduced the pH, water activity, total volatile base nitrogen, residual nitrite, and thiobarbituric acid of fermented sausages while increasing the hardness, springiness, chewiness, and total volatile flavor substances of the fermented sausages (p < 0.05). In all, 69 volatile flavor substances were identified in the fermented sausages. The addition of plant protein‐dietary fiber composite gel resulted in a significant increase in the acids and esters content of fermented sausages (p < 0.05), but the increase in gel addition resulted in a decrease in the total content of volatile flavor substances in fermented sausages (p < 0.05) (still much higher than in the fermented sausage without gel addition). Novelty impact statement The addition of plant protein‐dietary fiber gel and inoculation with Lactiplantibacillus plantarum XC‐3 effectively reduced harmful carcinogens in fermented sausages while promoting the production of flavor substances and adding some new ones. The novel fermented sausage developed in this study is delicious and healthy, which provides theoretical support for the development of healthy foods in the meat processing industry.

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products

“…L. plantarum and L. casei are the starters that are mostly used for fermented sausage, and can effectively degrade myogenic fibrin and sarcoplasmic fibrin [26]. Inoculation of L. plantarum XC-3 could reduce the pH and residual nitrite of fermented sausages while increasing the total volatile flavor substances [27]. The bacteria in Chinese sausage mainly consists of Lactobacillus, Staphylococcus, and Weisseria as the dominant genera, which closely correlate with the production of flavor substances [28].…”