Abstract:In order to extend the shelf life and maintain the eating quality of smoked and cooked sausages, the effects of propionibacterium fermented extract (PFE) combined with Nisin on quality (color, textural characteristics), oxidation level (thiobarbituric acid reactive substance, TBARS) and microorganism profiles (total viable counts and microbial diversity) of smoked and cooked sausages during storage (4 ℃) were investigated. Six treatment groups were set as following: adding PFE (0.3%) with 0.01%, 0.02% or 0.03% Nisin, and adding PFE (0.3%) or Nisin (0.03%) alone and adding neither PFE nor Nisin as control group. The results showed that PFE-Nisin combination could significantly increase the a* value and the L* value, decrease the b* value (p<0.05), and reduce the hardness, chewiness and spring (p<0.05). Compared with adding PFE or Nisin alone, the treatment of 0.01% or 0.02% Nisin with 0.3% PFE showed better inhibition on lipid oxidation (p<0.05). Meanwhile, the total viable counts of colonies in each combined treatment were significantly lower than that in other treatment groups during the whole storage period (p<0.05), especially the combined treatment with 0.01% Nisin exhibited better antibacterial effect in the final period of storage. By high-throughput sequencing, PFE-Nisin combination showed better inhibition on Staphylococcus, Acinetobacter, and Sporosarcina. PFE-Nisin combination could significantly inhibit lipid oxidation and microorganism, which maintained the quality of smoked sausage and extended the shelf life of the product. PFE combined with 0.01% Nisin showed better improving effect on the quality of smoked and cooked sausages.
