Fermented Meat Research Articles

Metagenomic analysis of microbial diversity in sucuk, a traditional Turkish dry-fermented sausage, and its relationship with organic acid compounds

Sucuk is a traditional Turkish fermented meat product that is widely consumed in Türkiye. The aim of this study was to determine the microbial diversity and organic acid profile and to elucidate their mutual relationship. The most abundant phylum in sucuk was Firmicutes, followed by Proteobacteria and Cyanobacteria phyla. The most abundant genera in sucuk were Lactobacillus, Pediococcus, and Staphylococcus. Acetic, lactic, and tartaric acids were found in all sucuk samples. Tartaric and lactic acids were positively correlated with microbial diversity parameters. Furthermore, tartaric acid was found to be an indicator of the presence of a rare genus, while lactic acid was found to be an indicator of a balanced distribution among genus and the dominance of some genus. This study for the first time showed that the microbiota of fermented Turkish sausage will be an important contribution to future studies.

The Effect of Probiotic Culture on Quality Characteristics of Sucuk

Objective: Sucuk is a dry fermented meat product that naturally contains high numbers of lactic acid bacteria. This study investigated the feasibility of incorporating the probiotic lactic acid bacteria strain Lacticaseibacillus casei 431 in sucuk production. Material and methods: For this purpose, three groups of sucuk were prepared: Group 1 with a starter culture (Latilactobacillus sakei S15 + Staphylococcus xylosus GM92), Group 2 with the probiotic culture (L. casei 431), and Group 3 combining both starter and probiotic cultures (L. sakei S15 + S. xylosus GM92 + L. casei 431). Then, the sucuk samples were subjected to physical, chemical, microbiological, and sensory analyses on the 0th, 30th, and 60th days of storage. Results and conclusion: The results demonstrated that the microbial culture factor significantly influenced the sucuk samples’ pH, L* value, a* value, thiobarbituric acid reactive substances (TBARS), odor, taste, and overall acceptability scores, as well as the counts of lactic acid bacteria, Micrococcus/Staphylococcus, yeasts-molds, and L. casei (P < 0.01). However, it had no significant impact (P > 0.05) on water activity, b* value, color, or texture parameters. The storage period notably affected the TBARS, L* value and lactic acid bacteria (P < 0.05) and L. casei counts (P < 0.01), whereas it did not significantly alter other examined parameters (P > 0.05).

Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review.

During fermentation, meat is pre-treated and cured to cultivate a diverse microflora, resulting in fermented meat products with distinctive flavors. Coagulase-negative staphylococcus holds a crucial role in all fermented meat products, contributing to the breakdown of proteins, carbohydrates, and fats, and the creation of flavor compounds. Fermentation technology has important research value and significance in fermented meat products. The optimization and improvement of flavor by CNS can be achieved by regulating the fermentation environment, initial microflora and processing conditions. The review explores the ways in which coagulase-negative staphylococci contribute to the flavors in fermented meat products. The mechanism of flavor substance formation and means of regulation in coagulase-negative staphylococci were also investigated. The review concludes by summarizing future development trends and drawing conclusions.

Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products.

Salami, a well-known fermented meat product, is made from selected ground meat mixed with curing agents and spices. This work aimed to determine the viability of Lactiplantibacillus plantarum (as a starter), Lactobacillus acidophilus (probiotic microorganism), and their mixture during the fermentation and ripening of a salami-type product, evaluate the microbiological and physicochemical changes and assess the sensory acceptability of the final product. L. acidophilus has not been sufficiently explored as a probiotic in fermented meats, especially in terms of its effects on fermentation and sensory qualities. Salami-type products were formulated and fermented for 48h at 32°C, and then ripening took place at 8°C for 13days. pH, titratable acidity, Lactobacillus counts, and contaminating microbiota were analyzed during the process. Sensory evaluation was analyzed in the final products. The salami-type formulation served as an effective medium for growing microorganisms, with the populations of starter and probiotic cultures exceeding 108CFU/g after fermentation and ripening for 15days. The pH of the end products was ∼5.1, titratable acidity ∼2.5%, and aw ∼0.83. During fermentation and ripening, a significant reduction in total mesophilic aerobic bacteria (>7 logs), coliforms, and Staphylococcus aureus (>8-fold reductions) were observed. The sensory evaluation results indicate that the product's attributes are not influenced by the type of bacteria used, as no significant difference was found (p > 0.05). The results show that L. acidophilus, Lactiplantibacillus plantarum, or their mixture can be used as a starter culture in fermented meat products. Using L. acidophilus, whether alone or in combination, is a viable option that preserves the characteristics of the fermented product and may enhance the benefits of probiotic consumption.

Transcriptional Analysis and Identification of a Peptidoglycan Hydrolase (PGH) and a Ribosomal Protein with Antimicrobial Activity Produced by Lactiplantibacillus paraplantarum.

The growing challenge of antibiotic resistance has intensified the search for new antimicrobial agents. Promising alternatives include peptidoglycan hydrolases (PGHs) and certain ribosomal proteins, both of which exhibit antimicrobial activity. This study focuses on a Lactiplantibacillus paraplantarum strain, isolated from fermented meat, capable of inhibiting pathogens such as Listeria innocua, Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, and Weissella viridescens. The highest growth and antimicrobial activity were observed at a high nitrogen concentration (5.7 g/L). Two antimicrobial proteins were identified: the 50S ribosomal protein L14 (RP uL14) and 6-phospho-N-acetylmuramidase (MupG), a PGH. Partial purification and characterization of these proteins were achieved using SDS-PAGE, zymography, and LC-MS/MS. Transcriptional data (RT-qPCR) showed that higher nitrogen concentrations enhanced MupG expression, while increased carbon concentrations boosted RP uL14 expression. These findings highlight the importance of nutritional sources in maximizing the production of novel antimicrobial proteins, offering a potential path to develop effective alternatives against antibiotic-resistant bacteria.

Whole genome sequencing of two strains of Staphylococcus simulans and their effects on the nitrosomyoglobin formation based on nitric oxide synthase

In order to evaluate the safety and functional characteristics of two potential meat starter cultures, Staphylococcus simulans HZ01 (OM758216) and Staphylococcus simulans HZ02 (OM758217), we performed the whole genome sequences, and then investigated their effects on nitrosomyoglobin formation based on nitric oxide synthase (NOS) catalysis. The results revealed that the two strains did not possess any virulence genes. The gene annotation indicated the gene function is mainly due to translation, ribosomal structure and biogenesis, and amino acid transport and metabolism. Both strains possess nos gene. The phylogenetic tree based on nos gene indicated the two strains formed an independent evolutionary branch. Subsequently, NOS was found to be expressed in both HZ01 and HZ02. NOS activity was higher in HZ01 than in HZ02, whereas NO production in inoculated groups changed considerably with increasing culture time. In the model system, nitrosomyoglobin formed in S. simulans inoculated groups, and the derivatives had absorption peaks at 545 nm and 580 nm. The secondary structure of these derivatives exhibited differences in β-turn proportion and α-helix proportion. Physicochemical properties of fermented sausages inoculated groups indicated that S. simulans HZ01 and HZ02 can significantly improve the color of sausages with no addition of nitrite/nitrate. This result confirmed that the two S. simulans strains can improve the nitrosomyoglobin formation based on the NOS pathway, which contributes to the color of fermented sausages, without the requirement of nitrite or nitrate. Nevertheless, the contribution of the NOS pathway in fermented meat products should be further evaluated.

Implementation of GMP and SSOP in Making Fish Chili Sauce

Chili Sauce is a famous food. Fish Chili Sauce made contains 10% fermented Tuna fish meat, to give a different taste. To get the quality of Fish Chili Sauce. The purpose of this study is to be able to apply the principles of Good Manufacturing Practice (GMP) and Sanitation Standard Operational Procedures (SSOP) in making fish Chili sauce. This study uses a Descriptive Method to see the Implementation of GMP and SSOP in Making Fish Chili Sauce. In each Principle of GMP and SSOP implementation, Objective and Subjective Microbial (TPC) and E.coli analysis will be carried out. The results of the study showed that the nutritional value of Fish Chili Sauce is Water 44.735%, Protein 4.595%, Fat 25.72%, Carbohydrate 4.1%, Ash 20.85%, pH 4.50 and TPC 2.4 x 10 4. With an Average Organoleptic Value of Taste 6.1 (Like), Aroma 6.5 (Like), Color 5.8 (Like), Texture and Overall Acceptance 6.2 (Like). The results of the Escherichia coli test from raw materials, equipment and also Fish Sambal showed Qualify.

Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.

The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage. A significantly higher ability to scavenge free radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) was found in sausages with all LAB strains. In the case of the ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) test, it was noted that KL14 treatment had higher antioxidant activity. The main fatty acids in sausages were monounsaturated and saturated. A significantly lower cholesterol content was observed in sausages with the addition of LAB. Sausages with LAB strains differed significantly in pH value. Water activity decreased significantly during storage. After 2 months of storage, the sausages with BAL6 and KL14 strains were characterized by significantly lower redox potential and a lower TBARS (thiobarbituric acid reactive substances) index. It was found that P sausages had the darkest color. SCH1, BAL6, and KL14 strains were also capable of producing red color. The total number of microorganisms in the sausages was high, which is mainly due to the high LAB content and yeast and mold counts. No spoilage or pathogenic microflora were detected. Indigenous LAB strains have the potential to improve the quality and safety of fermented meat products.

Effects of fig and pineapple powder on metabolite compounds and health-promoting properties in fermented goat meat sausage.

The objective of this research was to identify the metabolite compounds and health-promoting properties of goat meat fermented sausages containing different amounts of fig and pineapple powder (0.1%, 0.25%, and 0.5%), which are presented by F1, F2, F3 and P1, P2, P3, separately. Fermented sausages were manufactured from the lean meat of female goats. The samples extracted from the goat meat fermented sausages were evaluated for their metabolite compounds, antioxidants, and angiotensin-converting enzyme inhibitory activity. The results showed that the diphenyl picrylhydrazyl radical scavenging activity, azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, and angiotensin-converting enzyme inhibitory activity were the highest in F3 (p<0.05), whereas the hydroxyl radical (°OH) scavenging capacity was the highest in P3 (p<0.05). In addition, F3 and F2 showed the highest superoxide anion radical scavenging activity (p<0.05), whereas F3 and P3 showed the highest copper chelating activity (p<0.05). Based on the metabolite compounds, hydrophobic amino acids, aromatic amino acids, and bitter amino acids were abundant in F3. Both F3 and P3 contained high concentrations of umami-producing compounds. The incorporation of 0.5% fig powder into goat meat fermented sausage showed improved biological activities based on metabolite compounds.

Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic

The interest of Chinese consumers in meat-free sausages has increased considerably due to their health benefits, but the aroma quality is far from reaching the traditional fermented meat sausages. This study evaluated the aroma characterization of Sichuan and Cantonese sausages using electronic nose (E-nose), gas chromatography–mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity values (OAVs) and metagenomic. Ninety-eight volatile compounds were identified. Among them, 23 odorants were perceived, and their intensity differed in the two groups of sausages. There was a significant difference in the volatile compound profile between Sichuan and Cantonese cooked sausages. E-nose sensors could differentiate them through specific responses to these volatile compounds. Furthermore, there was a significant difference in microbial communities between Sichuan and Cantonese sausages. For aroma quality improvement of meat-free sausages, studies should focus on controlling the formation of aroma compounds by aroma precursors and using different microorganisms to produce diverse meat aromas. Our results provide a reference for the implementation of these strategies.

Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain

Biogenic amines (BA) in fermented sausages result from amino acid decarboxylation by microbial activity, either from technological or spoilage bacteria. Certain lactic acid bacteria typically found in fermented sausages are characterised for their ability to produce BA, especially histamine and tyramine. On the other hand, the bacteriocinogenic strain Lactiplantibacillus paraplantarum BPF2, isolated from a Spanish spontaneously dry-fermented sausages, has been characterized by good technological properties, production of leucocin K with antimicrobial activity against Listeria monocytogenes and ability to reduce the accumulation of BA in the final products. The antagonistic activity of leucocin K bacteriocin was tested in vitro against Companilactobacillus alimentarius SE14 (histamine producer), Enterococcus faecalis EF37 (tyramine producer), and L. monocytogenes Scott A. The inhibition of Comp. alimentarius SE14 by Lpl. paraplantarum BPF2 was assessed in traditional Spanish fermented sausages obtained in pilot plant, and chemico-physical parameters, microbial counts, and BA accumulation were monitored during fermentation and ripening. Leucocin K produced by Lpl. paraplantarum BPF2 was active in vitro against Comp. alimentarius SE14 and L. monocytogenes but was ineffective against E. faecalis EF37. The inoculation of the strain BPF2 as starter culture did not affect the expected chemico-physical (pH and colour) and microbial characteristics of the dry-fermented sausages. On the other hand, this strain was effective to significantly reduce the accumulation of histamine produced by the strain SE14, as well as putrescine and cadaverine. These findings demonstrated the relevant role of bacteriocin-producing strains as bio-protective starter cultures in improving the safety and quality of fermented meat products.

Screening and application of functional autochthonous starter culture from cured meat, which can reduce nitrite content.

Cured meat is a fermented meat product from the traditional Chinese culture made by natural fermentation. In this study, five bacteria strains were screened from cured meat using 16S rDNA technology, and a functional local starter was selected, which was applied to the production of cured meat to standardize the production of cured meat and improve the quality of cured meat. By studying the fermentation characteristics of strain these strains, this study found that the fermentation characteristics of L. mesenteroides and S. lactis are ideal. L. mesenteroides and S. lactis were used as starter cultures in fermented bacon. Then, this study compared the quality of fermented beef with Sichuan bacon, Hunan bacon, and Xinyang bacon. The results suggested that L. mesenteroides and S. lactis can improve the sensory and texture properties of the products and reduce the moisture content, water activity, pH value, and protein content of fermented beef products. More importantly, L. mesenteroides can significantly reduce the nitrite content (25.34%) and nitrosamine content (29.69%) in fermented beef, which provides an excellent guarantee for the safety of cured meat. In this study, a functional fermentation strain-L. mesenteroides could degrade the nitrite content of fermented meat products and improve their sensory and textural properties-was screened to provide some reference value for the later development of functional strains suitable for fermented meat products.

Limosilactobacillus fermentum CGMCC 1.7434 and Debaryomyces hansenii GDMCC 2.149 synergize with ultrasound treatment to efficiently degrade nitrite in air-dried ducks

Nitrites in meat products are important food additives with coloring, antibacterial and antioxidant effects, but excessive intake of nitrites can pose health risks, including an increased risk of cancer due to the formation of carcinogenic nitrosamines. In the present study, Limosilactobacillus fermentum CGMCC 1.7434 was screened and the effects of it and Debaryomyces hansenii GDMCC 2.149 and their combination on nitrite degradation were investigated. It was found that the co-culture of L. fermentum CGMCC 1.7434 and D. hansenii GDMCC 2.149 significantly enhanced nitrite degradation (99.58%). The findings on salt and ethanol tolerance suggest suitability for application in meat fermentation processes. Scanning electron microscopy and additional data indicate that D. hansenii GDMCC 2.149 facilitates the growth, acid production, adhesion, secretion of AI-2 signaling molecules, and biofilm formation of L. fermentum CGMCC 1.7434. Metabolomics analysis suggests that these microorganisms reduce nitrite levels by converting NH3 derived from nitrite into L-glutamine, which is further transformed into N-nitroso compounds and their downstream derivatives through the ABC transporter pathway, the TCA cycle, and the amino acid metabolism pathway. Microbial community analyses showed that L. fermentum CGMCC 1.7434 and D. hansenii GDMCC 2.149 were successfully inoculated into air-dried ducks, becoming dominant strains and effectively inhibiting the growth of pathogenic bacteria. Furthermore, during the processing of air-dried duck, the combination of ultrasonic cavitation (250 W, 4 min, 30°C, 40 kHz) with the co-fermentation of L. fermentum CGMCC 1.7434 and D. hansenii GDMCC 2.149 effectively reduced nitrite content (84.55%) and TVB-N levels in the meat, without compromising color or TBARS values. This is crucial for understanding the mechanism of nitrite degradation by LAB in synergy with yeast and for the advancement of low-nitrite air-dried duck products.

Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives

Bacterial biopolymers are changing the concepts in the food industry as customer demands the addition of no artificial additives and want products “Clean labelled.” Exopolysaccharides (EPS) produced by some bacterial strains are the best replacements for these artificial additives. The monomeric composition, quality, quantity, structure, molecular weight, and charge on these bioparticles decide the qualities, that is, rheology, texture, shelf life, and physiochemical properties of the product. Exopolysaccharides are the best biothickeners and are being widely used in the food industry. They are widely used as coatings and edible films in food substances, especially fruits and vegetables. These consist of substances that are Generally Recognized as Safe. These coatings and edible films promise improved shelf life and better nutritional properties and act as a protective barrier for food items. Bacterial EPS are widely used in edible films, yogurt-like and plant-based beverages, the meat industry, and fermented low-fat meat, sourdoughs, and low-fat cheese. It interacts with other components and improves the texture, stabilization, viscosity, and mouthfeel of end products. The structural and functional properties of these substances still need to be explored. The main objective of this review is to focus on the importance of EPS produced by various strains, its structure and uses as edible coatings and films, functionality, and applications in various food products. Overall, the future of bacterial EPS in the food industry appears promising, with avenues for innovation and application across multiple facets of food production, including texture modification, nutritional enhancement, and sustainability.

Metabolomics-based biomarkers of fermented dairy and red meat intake: a randomized controlled trial in healthy adults.

Dietary assessment is usually performed through imprecise tools, leading to error-prone associations between diet and health-related outcomes. Metabolomics has been applied in recent years to develop biomarkers of food intake (BFIs) and to study metabolites in the diet-microbiome crosstalk. Candidate BFIs exist to detect intake of meat and to a lesser extent dairy, but validation and further development of BFIs are needed. Here, we aim to identify biomarkers that differentiate between intakes of red meat and dairy, to validate previously reported BFIs for these foods, and to explore the effect of protein-matched meals on selected microbial metabolites. We conducted a randomized, controlled, cross-over single-meal study comparing a meal with highly fermented yogurt and cheese, and a meal with beef and pork meatballs. Postprandial urine samples from 17 subjects were collected sequentially after each meal up to 24h and analyzed by untargeted metabolomics through ultra-high-performance-liquid chromatography (UHPLC) coupled via electrospray (ESI) source to a qTOF mass spectrometer. Univariate (repeated measures ANOVA) and multivariate (PLSDA, ML-PLSDA) data analyses were used to select BFIs differentiating the two meals. 3-Indoxyl sulfate, p-cresol sulfate, and several other microbial amino acid catabolites were additionally explored within the urine profiles. Thirty-eight markers of meat and dairy intake were selected and are presented along with their excretion kinetics. Carnosine, taurine, and creatine, as well as hydroxyproline-based dipeptides are confirmed as meat BFIs. For dairy, previously reported metabolites such as acyl-glycines are confirmed, while proline-based dipeptides are reported as novel putative BFIs. Microbial metabolites showed only marginal evidence of differential formation after the two meals. This study allowed us to validate the postprandial kinetics of previously suggested biomarkers of meat and dairy intake and to identify new potential biomarkers. The excretion kinetics are useful to ensure that the collection of urine covers the correct time window in future dietary studies. The BFIs add to the existing body of biomarkers and may further be used in combination to provide a more reliable assessment of meat and dairy intake. Proteolytic microbial metabolites should be further investigated to assess the effect of different protein sources on health.

The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review

Fermented meat products are widely consumed and favored by consumers because of their unique flavor and texture. Flavor formation is a complicated biochemical process, and microorganisms (mainly lactic acid bacteria, staphylococci, yeasts, and molds) play an essential role in flavor regulation. Elucidating the role of microorganisms in regulating the flavor formation of fermented meat products is critical for rationally designing microorganisms to improve the flavor quality of fermented meat products. Therefore, microorganisms, volatile compounds, and flavor-generating mechanisms of microorganisms in fermented meat products are summarized. This review also highlight correlations between microorganisms and flavor development and the effects of microorganisms on flavor development, which may provide important progress for the selection and application of microorganisms to improve the flavor of fermented meat products.

Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics

Microorganisms and lipids always interact in a complex way in the meat matrix, which affects the flavor of meat products. This study aimed to examine the impact of complex fermentation with distinct microorganisms on fat oxidation, lipid profile, and the biochemical pathways involved in flavor substance formation. GC–MS analysis revealed that 12 key volatile substances including hexanal, heptanal, benzeneacetaldehyde, decanal, 1-nonanol, 1-hexanol, 1-octen-3-ol were responsible for the flavor variations in geese. Lipidomics analysis of three groups identified 440 lipid molecules, with triglycerides and glycerophospholipids being the most abundant categories. Spearman correlation analysis showed that 4 key volatile substances exhibited positive correlations with lysophosphatidylethanolamines, lysophosphatidycholines, phosphatidylcholines, phosphatidylethanolamines. The data presented herein facilitate an understanding of the lipid dynamics during fermentation and provide insights into the potential for controlling the flavor quality of fermented air-dried meat products.

Integrated systems for the production of food, energy and materials as a sustainable strategy for decarbonization and land use: The case of sugarcane in Brazil

The projected escalating use of renewables to meet the Paris Agreement goals has raised concerns about land-use pressures, particularly from biomass-based systems. This study introduces the concept of Integrated Food, Energy, and Materials Systems (IFEMS) as a strategy to optimize land-use efficiency for decarbonization. To evaluate the land-use efficiency of IFEMS and other renewable resource-based systems, a novel parameter termed decarbonization density (DD) is proposed, which aggregates all services that reduce GHG emissions and remove carbon from atmosphere per unit of land. A case study on an archetypical integral sugarcane utilization system in Brazil is analyzed, indicating that the simultaneous production of food, energy, and materials can synergistically aid decarbonization efforts. The estimated DD for the baseline scenario is 20 tCO2e/ha, while in the innovative scenario (SC-innov), it rises to 145 tCO2e/ha. Most of this increase stems from including the production of fermented meat as a substitute of beef, which accounts for three quarters of DD's value in SC-innov, indicating a high potential of this technology for contributing to decarbonization. These findings suggest that IFEMS may represent a land-use strategy at least as efficient as other renewable energy systems, with the potential to grow as biomass conversion technology advances into more complex systems. However, these advances also pose the challenge of integrating diverse product streams for different markets, which will likely require the coordination of multiple stakeholders within an industrial ecosystem rather than a single-actor model.

An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy

The flavor formation of fermented meat products is significantly influenced by salt. In this study, the flavor analysis methods of electronic tongue and nose, gas chromatography-mass spectrometry, and liquid chromatography-mass spectrometry were utilized to explore the effect of salt content on the formation of sour meat flavor. The results demonstrated a significant decrease in pH value with the reduction of salt content (P < 0.05), while there was a significant rise in thiobarbituric acid reactive substances (TBARS) value associated with the decline in salt content (P < 0.05). Alcohols, aldehydes, and esters such as 1-octen-3-ol, 3-methyl-1-butanol, hexanal, heptanal, ethyl octanoate, ethyl heptanoate, etc. were considered to have significant contributions to the overall flavor of sour meat. The rapid accumulation of these aroma compounds under low-salt conditions was regarded as one of the key factors in the overall flavor enhancement of sour meat products. Additionally, the low-salt fermentation also promoted the accumulation of free amino acids and free fatty acids in sour meat products, thereby facilitating the formation of more complex aroma compounds. This study offers new technological ways to improve the conventional method of fermenting sour meat and offers theoretical justification for studies on salt reduction in conventionally fermented meat products.

Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat

This study investigated the effects of salt (3 % and 6 %, m/m) and rice flour (10 % and 20 %, m/m) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus, whereas Staphylococcus, Weissella, and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3 % salt and 10 % rice flour) group outperforming the others in the sensory evaluation. Therefore, 3 % salt and 10 % rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.