Effects of Different Strain Combinations on the Quality of Fermented Cantonese Sausages
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Abstract:
Cantonese sausages are popular with consumers as a Chinese traditional specialty meat product. Studies on Cantonese sausages are on the rise as more attention is paid to the quality, safety, and use of modern production technology for traditional meat products in China. However, there are relatively fewer studies on the application of fermentation agents in Cantonese sausages. In this study, the effects of different combinations of fermentation agents on the physicochemical characteristics of fermented Cantonese sausages were studied using Lactobacillus plantarum, Pediococcus pentosaceus and Debaryomyces hansenii as fermentation agents. The results indicated that fermentation agents with different combination ratios had a different impact on the quality of fermented Cantonese sausages. The best quality of fermented sausages was obtained using the combination of L. plantarum and P. pentosaceus (2:1, V/V) with inoculum size of 106 cfu/g meat, and the results showed the following properties: moisture content, 19.93%; pH, 5.95; total acid content, 35.60 g/kg; acid value, 3.38 mg/g; peroxide value, 0.059 g/100 g; nitrite residue content, 4.46 mg/kg; flexibility, 0.93; hardness, 9498.86 N; cohesiveness, 0.79; chewiness, 6917.93 N; L * value, 50.86; a * value, 6.66; and b* value, 3.87. Meat products prepared using microbial combinations during processing showed better physicochemical properties than those fermented naturally.
