Effect of Lactobacillus sakei on the Quality of Fermented Air-dried Sausage
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, Lactobacillus sakei (L. sakei) was used as the fermentation strain to prepare fermented air-dried sausage, and the effects of L. sakei (Lactobacillus sakei) on the quality of the fermented air-dried sausage was investigated. Naturally fermented air-dried sausage was used as the control. The total number of bacterial colonies and lactic acid bacteria, pH value, moisture content, moisture distribution, tenderness, colour difference, peroxide value (POV), thiobarbituric acid value (TBARS), fatty acid content and sensory evaluation score of the samples at day 0, 3, 6 and 9 of the fermentation process were measured to examine the impact of fermentation strain on the quality of air-dried sausage. The experimental results showed that the fermented air-dried sausage inoculated with L. sakei had significantly higher total number of lactic acid bacteria and bacterial colonies but lower L*, a* and b* values compared with the control (P<0.05). At the end of fermentation, the moisture content and pH value of the fermented air-dried sausage inoculated with L. sakei decreased to 32.15% and 4.41, respectively, thereby ensuring the safety of fermented air-dried sausage; the POV and TBARS values of the fermented air-dried sausage inoculated with L. sakei were significantly lower than those of the control (P<0.05), indicating that L. sakei possessed a greater inhibitory effect against fat oxidation; The overall acceptability of the fermented air-dried sausage inoculated with L. sakei was higher, and the type and content of esters at the end of fermentation were greater, compared with the control. In summary, the addition of L. sakei improved product quality and flavor.
