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.