Quality Of Sausages Research Articles

Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile

The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water (BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied. During storage at 5 °C, TBARS, pH, Eh, aw, nitrous pigments, and bacterial evolution were evaluated at three specific time intervals: 1d, 15d, and 30d. At the same time, the volatile compounds and sensory profile were specifically assessed on both the 1d and 30d. Notably, sausages with 1.75% NaCl and BEW displayed higher pH values (up to 6.30) and nitrous pigment formation, alongside reduced Eh (as low as 40.55 mV) and TBARS values (ranging from 0.016 to 0.134 mg MDA/kg sample), compared to the 2.5% NaCl variants. Protein content ranged between 13.01% and 13.75%, while lipid content was between 18.23% and 18.86%, consistent across all treatments. Psychrotrophic lactic bacteria showed a significant increase in low-NaCl sausages, ranging from 5.77 to 7.59 log CFU/g, indicative of potential preservative benefits. The sensory analysis favored the TUSBEW70 treatment for its salty flavor on the 30th day, reflecting a positive sensory acceptance. The study highlights that employing US and BEW in sausage preparation with reduced NaCl content (1.75%) maintains quality comparable to higher salt (2.5%) counterparts. These findings are crucial for meat processing, presenting a viable approach to producing healthier sausages with reduced sodium content without compromising quality, aligning with consumer health preferences and industry standards.

Quality Evaluation of Chicken Sausage Incorporated with Andaliman Fruit Powder as Natural Preservatives at Cold Storage

This research was conducted to evaluate the quality of chicken sausage mixed with Andaliman Fruit Powder (AFP) in cold storage. The study was conducted using a completely randomized factorial design with the addition of AFP (A) as factor I consist of Ao = control (0%), A1 = 0.5%, A2 = 1.0%, and A3 = 1.5%, and storage time at cold temperatures (10 ± 2°C) (S) as factor II consist of So = 0 days, S1 = 7 days, S2 = 14 days, and S3 = 21 days. The sausages were packaged in vacuum plastic packaging. The addition of AFP significantly (p<0.01) decreased the cooking loss and Free Fatty Acids (FFA) of sausages, but increased the Water Holding Capacity (WHC), texture, organoleptic values of tenderness, texture, juiciness, and overall acceptability of sausages. During storage there was a significant increase (p<0.01) in the FFA, texture, WHC, but the organoleptic values of texture, elasticity, juiciness, and overall acceptability were not significantly different (p>0.01) during storage. The interaction between the addition of andaliman fruit powder and storage time only had a significant effect (p<0.01) on the WHC value of the sausages. From this study it was concluded that 1.5% of AFP could be used effectively to maintain the quality of sausages for 21 days of storage, while sausages without the addition of AFP could only maintain the quality for 7 days of storage at cold temperatures.

The effect of adding Malva Parviflora leaves powder to improve the quality and nutritive value of beef sausage at refrigerated storage.

The effect of adding Malva Parviflora leaves powder to improve the quality and nutritive value of beef sausage at refrigerated storage.

Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage

Abstract Due to the adverse effects of synthetic chemical antioxidants, natural plant extracts, such as Penthorum chinense Pursh extract, have been demonstrated to possess antioxidative properties in Chinese sausages. Nevertheless, some physicochemical properties remain obscure. This study sought to determine the direct relationships between changes in pH, moisture, water activity, total viable count, color traits, volatile flavor compounds, and sausage quality. Therefore, P. chinense Pursh extract (PCPE) were added to Chinese sausage instead of synthetic chemical antioxidants. The results proved that the PCPE could reduce the a w value and stabilize the pH and moisture. The total number of bacterial colonies in the 0.1 % and 0.3 % sample groups was 7 % lower than that in the blank group on the 35th day. The PCPE could also maintain an acceptable appearance in Chinese sausage; the 0.3 % PCPE group presented a better final a* value, and the 0.1 % PCPE group had a better b* value. Additionally, eight volatile flavor compounds (ROAV &gt; 0.1), contributing to the flavor of Chinese sausage, were identified in the 0.3 % PCPE group by the ROAV analysis. Overall, the P. chinense Pursh extract could be a potential alternative to synthetic chemical antioxidants in the production of Chinese sausages.

Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador.

The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. As can be noted that compound fat substitutes, such as vegetable protein and carrageenan, vegetable oil and vegetable fibre, cellulose, and water, improved texture better than single fat substitutes. Nevertheless, the character of the emulsified meat product will eventually decrease as the amount of animal fat is reduced. Therewith, a little information is available about using Flammulina velutipes and soybean oil as fat alternatives in the manufacture of chicken meat products. The chicken sausage was used as the research object, and Flammulina velutipes and soybean oil were used as fat substitutes to study their effects on the quality of the chicken sausage. Chicken meat, salt and sodium polyphosphate were used for preparation of the sausages. Firstly, the mushroom and soybean oil were mixed in a ratio of 1:1.5, replacing the fats of 25 %, 50 %, 75 % and 100 % respectively. Then, cooking yield, folding test, pH, color, and sensory evaluation were measured. The experimental results showed that when adding Flammulina velutipes and soybean oil, the cooking yield, pH, L* and b* value were increased; folding test values for the 75 % and 100 % experimental groups decreased; chicken sausage with 50% fat replacement had the highest sensory score. In summary, replacing 50% of the fat in chicken sausage with Flammulina velutipes and soybean oil was optimal. The addition of Flammulina velutipes and soybean oil increased the brightness and yellowness of the chicken sausages. The low addition of Flammulina velutipes and soybean oil decreased the redness of the sausage, which increased when Flammulina velutipes and soybean oil completely replaced the fat Flammulina velutipes and soybean oil compound is a promising fat substitute in the development of low-fat meat products.

Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China

In this study, the physicochemical properties and flavour profile of traditional dry sausages (T-SH, T-DXAL, T-HG, T-MDJ, T-HRB) collected from various wet markets were compared with those of conventional dry sausages (C-QL, C-ND, C-YSD, C-YC, C-HRL) collected from various food companies in northeast China. Traditional dry sausages were characterised by a low moisture content, a low water activity, and a high shear force after a long fermentation time compared with conventional dry sausages. Electronic nose and electronic tongue signals combined with chemometrics methods were applied for a comprehensive qualitative analysis of the odour and taste of dry sausages. A total of 61 volatile compounds were identified using gas chromatography–mass spectrometry, and the multivariate chemometrics analysis confirmed the difference in volatile compounds between traditional and conventional samples. Moreover, the sensory evaluation revealed that conventional dry sausages lacked the characteristic fermented flavour of traditional dry sausages.

Enhancing the Sausage Quality of Indonesian Local Lamb Meat with Microbial Transglutaminase Enzyme: Physicochemical, Textural, and Microstructure Properties

Indonesia Batur local lamb meat has emerged as a promising meat source for the production of emulsion-type sausages. However, the manufacturing process of this sausage typically requires high-fat content to achieve the desired quality characteristics. To address this issue, this study investigates utilizing microbial transglutaminase (MTGase) enzyme to improve local lamb meat sausage's physicochemical, textural, and microstructure features. This research aimed to develop emulsion sausages using local lamb meat by incorporating the MTGase enzyme. The experimental design encompassed various treatments, including a control group, the addition of 10% tapioca, and incremental amounts of MTGase (ranging from 0.2% to 1.0%). The sausages were evaluated comprehensively: pH value, color, tenderness, texture, and microstructure. The statistical analysis, employing ANOVA, demonstrated a significant improvement in pH, firmness, toughness, cohesiveness, and gumminess with the addition of MTGase, while also influencing the color of the sausages (P

Effect of tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes as a salt substitute on quality of low-salt Sichuan-style sausages

An abundance of low-salt sausages had emerged in the market as high salt intake may pose health risks to humans while their limited shelf-life becomes an urgent issue. In this study, tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes (ICs) with thermal stability and better antioxidant activity were successfully prepared, their effects on the quality of low-salt sausages were investigated. The sausages were manufactured with the addition of ICs and NaCl with or without tea-polyphenols respectively, and they were stored at 25 °C for 28 days. IC group exhibited significantly lower oxidation of lipids and protein as the tea-polyphenols in the ICs could exert better antioxidant properties because of the special encapsulation structure. Besides, ICs could inhibit the growth of pathogens preventing the off-flavor. Also, ICs promoted the growth of P. pentosaceus with a strong antioxidant capacity in the sausage model, which maintained the existing pleasant flavor by preventing the oxidation of phenol and alcohol compounds. Meanwhile, ICs also accelerated the growth of Tetragenococcus, which contributed to flavor development at the later stages of fermentation by producing more esters. Hence, it was suggested that ICs could be utilized as a promising salt replacement to improve the quality of traditional Sichuan-style sausages.

Effect of Lactiplantibacillus plantarum X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during Storage

In this study, the safety of fermented lamb sausage was examined. The aim was to investigate the effect of Lactiplantibacillus plantarum X22-2 (LP X22-2) on the quality of, and biogenic amine (BA) formation in, fermented lamb sausages during fermentation, maturation, and storage. The results showed that LP X-22 was effective in increasing the number of lactic acid bacteria (LAB) and in significantly inhibiting the formation of putrescine, histamine, cadaverine, and tyramine in fermented lamb sausage (p &lt; 0.05). The total volatile basic nitrogen (TVB-N) content, peroxide value (POV) of fat, pH, water activity (AW), and viscosity were lower in the LF group compared to other groups (commercial starter group—CF, and natural fermentation group—NF) (p &lt; 0.05). Furthermore, sensory evaluation and texture profile analysis (TPA) indicated that LP X-22 significantly increased the a* value, chewiness, and hardness of the sausages (p &lt; 0.05). Therefore, LP X-22 is recommended as a natural and safe protective culture for preserving fermented lamb sausage and maintaining the color of the sausages while improving their sensory quality and inhibiting the accumulation of BAs.

The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages

The paper analyzes the effect of using fermented minced fish (FMF) with the L. plantarum probiotic in the formulation of dry-cured sausages on the quality characteristics of the finished product in comparison with sausages based on unprocessed minced fish. The microbiological, physico-chemical, structural-mechanical and organoleptic properties of the product have been evaluated. The results have shown that dry-cured sausage samples with FMF had a higher content of probiotics (2,5×108 CFU/g) compared to the control sample (6,3×106 CFU/g), which allows a person to fully meet the daily requirement in probiotics with just through the use of 40 g of such a product. The use of FMF in the dry-cured fish sausages provides a safe pH value (5.21) and significant increase in total acidity (1.39 %) compared to the control sample (pH – 6.80 and total acidity – 0.45 %). It has been established that using FMF in the technology of dry-cured fish sausages can reduce the time of their manufacture by increasing the average rate of dehydration of the product. It has been determined that samples of dry-cured sausages with FMF have higher values of hardness and cutting force. A comprehensive assessment of the quality of sausages with FMF has shown good results – 76.85 % of the maximum possible level. Thus, the possibility of using FMF with L. plantarum in the manufacture of dry-cured sausages has been determined. The proposed method makes it possible to obtain a product with a high protein content (32.31 %), enriched with L. plantarum probiotics, having a low pH value and a peculiar sour-milk taste and aroma. Based on the results of the study, normative and technical documentation for this type of product has been developed and approved.

In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese-style sausage.

Fritillaria cirrhosa D. Don, which can be used for medicine and food, contains a variety of chemicals including polyphenols, alkaloids, terpenoid, and others that have beneficial biological properties like antihypertension, bacteriostasis, and anti-inflammatory. The ethanolic extract of Fritillaria straw was obtained for this study using ultrasonic-aided extraction, and the amounts of total phenols and total flavonoids were 26.56±1.36mgGAE/gdw and 18.75±0.80mgRE/gdw, respectively. Ultra-performance liquid chromatography-quadrupole time-of-flight-mass spectrometry technology was utilized to identify 50 major chemicals in the Fritillaria straw extract (FSE). Meanwhile, the antioxidative activities of FSE were evaluated by 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and Ferric reducing antioxidant power assays in vitro, which pointed out the antioxidative potential of FSE. Additionally, 0.1%, 0.5%, and 1% of FSE and 0.02% butylated hydroxyanisole (BHA)+butylated hydroxytoluene (BHT) (1:1) were separately added to Chinese-style sausage to study their effects on the lipid oxidation, protein oxidation, and quality of the sausage at different storage times. The study found that the effect of adding 1% FSE on carbonyl content, total volatile basic nitrogen, and TVC of sausage could achieve the effect of the 0.02% BHA+BHT (1:1) group on the 35th day, and the thiobarbituric acid reactive substances value and peroxide value of sausage were significantly lower than the control group. Therefore, as one of the candidates to replace synthetic antioxidants, the FSE can be used in the production of Chinese sausages, which has a positive effect on improving the product's quality and extending the shelf life. PRACTICAL APPLICATION: The antioxidative activities of 50 main compounds were identified after the ethanolic extraction of Fritillaria straw. This Fritillaria straw extract was added to Chinese sausage, effectively inhibiting the oxidation of lipids and proteins as well as the decomposition of proteins. Obviously, the Fritillaria straw extract, one of the choices to replace synthetic antioxidants, may be useful for future meat processing, because of its positive impact on the product's quality and shelf life.

Development of a mathematical model for predicting the quality of semi-smoked sausages made from second-grade beef

The article is devoted to the development of a mathematical model for predicting the quality of semi-smoked sausages from beef of the 2nd grade. The use of meat raw materials below 1st grade in the production of high quality sausages due to enrichment with new natural ingredients represents the relevance of the research. The use of enzymes and buckwheat flour in the production of meat products contributes to the improvement of the quality characteristics of the initial meat raw material, increasing the nutritional and biological value of finished products. The results showed that the addition of the enzyme "Protepsin" intensifies the processes of hydrolysis of proteins of connective tissues of beef, increases the moisture-binding ability of model minced meat. It was found that in model minced meat with the use of enzyme in the amount of pH reaches the optimum value in a shorter time. At addition of buckwheat flour the optimum value of moisture-binding capacity is established. The article shows that increasing the amount of buckwheat flour in the formulation of model minced meat more than 6 % leads to an increase in moisture-binding capacity, but at the same time organoleptic characteristics deteriorate significantly. The results obtained during the experiment showed that the enzyme «Protepsin» can be recommended to improve the functional and technological indicators of minced meat and ready semi-smoked sausages and accelerate the maturation process of raw materials. In this paper the object of the study is model minced beef minced meat of 2 grades, enzyme «Protepsin», buckwheat flour.

Preparation and Impact of Fermented Sheep Bone Powder on Sausage Quality

Sheep bones are a rich resource in China, but their deep processing is limited by outdated technology. Sausages are popular among various consumer groups due to their unique flavor. The purpose of this study was to optimize the preparation process of fermented-enzymatic sheep bone powder and develop calcium-fortified functional sausages with an excellent flavor, aroma, and taste. In this experiment, the fermented-enzymatic sheep bone powder was prepared by optimizing the two-bacterial fermentation process of Lactobacillus Plantarum BNCC336421 and Pediococcus Pentosaceus BNCC193259. The nutritional indexes and micro-structure were analyzed. Additionally, different ratios of fermented sheep bone powder were added into the sausages to investigate their effects on the nutritional indexes, physicochemical properties, and organoleptic quality of the sausages. The results showed that the optimal process conditions for the fermented sheep bone sludge were as follows: a strain inoculation of 3%; a compounding ratio of 1:1; a bone sludge concentration of 1:20; and fermentation time of 24 h. Under these conditions, the Ca2+ content and protein hydrolysis degree of the sheep bone were 2441.31 mg/100 mL and 23.78%, respectively. The fermented sheep bone powder analyzed using SEM, and the particle size analysis showed it was loose and porous with a small particle size. The addition of fermented sheep bone powder to the sausage increased its amino acid and calcium ion contents, improved the texture indexes such as cohesion, and enhanced both the L* value and sensory scores. The best result was observed in the 1% group (p &lt; 0.05). It serves as a data source for developing fermented sheep bone powder and its application in sausage, offering a fresh idea and approach to achieving the high-value utilization of sheep bone.

Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature.

The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type Pangasius mince sausages. The moisture content during the storage significantly (p < 0.05) decreased in C-S (control) sausages and increased (p < 0.05) in SK-S and LS-S sausages. The protein content decreased (p < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend (p < 0.05). A significant (p < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 log10cfu g-1) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness (p < 0.05) and cohesiveness (p > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type Pangasius sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.

Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition

AbstractThe aim of this study was to assess the nutritional quality of homemade beef sausages by examining the amino acid, biogenic amine, and fatty acid composition. The most abundant amino acids were Ala (15.56%), Leu (13.28%), Gly (8.64%), Pro (8.41%), Ser (8.26%), and Val (7.65%). The essential amino acids accounted for 44.30% of total amino acids. Apart from the protein building amino acids, the free amino acid content was relatively high, accounting for 10% of total amino acid content. The average biogenic amine concentration in the sausage samples was low (1.69 mg kg−1). Saturated fatty acids accounted for 59.10% of total fatty acids, followed by monounsaturated (38.63%) and polyunsaturated fatty acids (2.27%). The fatty acid profile was dominated by oleic (C18:1, 34.37%) and palmitic (C16:0, 30.24%) acids, and short-chain fatty acids were also present, which may have a positive impact on gut health. The results show that beef sausages have a high nutritional value and are a good source of essential amino acids, free amino acids, and fatty acids that are important for human health.

Traceability of meat products with incorporated functional ingredients

The demand for natural and functional food products is constantly increasing, driving the research on new ingredients and technologies to enhance the quality and safety of meat products. This literature review focuses on the application of new functional ingredients and traceability of meat products to ensure their quality. The study examines the surface treatment of meat with bioactive substances such as dihydroquercetin from Larix sibirica Ledeb, rosemary extract (Rosmarinus officinalis), and distilled rose petal extract (Rosa damescena Mill.). Additionally, the inclusion of functional ingredients such as dried goji berries (Lycium barbarum) and pumpkin (Cucurbita moschata) in meat matrices is discussed. The research highlights the potential benefits of these functional ingredients in inhibiting lipid oxidation, preserving color, and improving the taste qualities of meat products. The inclusion of natural antioxidants and bioactive compounds derived from plants presents a promising alternative to synthetic additives. Furthermore, the reduction of potentially harmful substances, such as nitrites, in meat products is achieved through the inclusion of functional ingredients. To ensure the quality and safety of these functionally processed meat products, a traceability system is proposed. This system includes documentation of ingredient origin, production processes, and packaging information. Implementing a traceability system enables the tracking of product movement and distribution throughout the supply chain, thereby confirming the positive effects of the ingredients and ensuring consumer trust. The aim of this article is to integrate new functional ingredients and implement a traceability system to enhance the quality, safety, and acceptability of meat products by consumers. These approaches align with the growing demand for natural and high-quality food products, opening opportunities for innovation in the meat industry. Funding information: The materials were prepared within the framework of the "Zhas Galym" project within the scientific and technical program AP15473123 "Digitalization of the traceability system of meat products to improve the quality of semi-smoked sausages during long-term storage" of the budget program 217 "Development of Science" subprogram 102 "Grant financing of scientific research" of the Ministry of Science and Higher Education of the Republic of Kazakhstan for 2022-2024.

Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage

Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D. gigas with two strains, Lacticaseibacillus casei and Staphylococcus carnosus, that have been approved for use in meat processing, and studied their impact on the quality of the product. Compared with the uninoculated samples, inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to significantly reduce pH during fermentation. The plate counting results showed that L. casei may have adapted well to the environment in the inoculated groups, while the growth of Staphylococcus may have been inhibited in the mixed inoculated group. 16s rRNA sequencing confirmed that inoculation significantly altered the bacterial composition of squid surimi sausages. Both inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to inhibit the accumulation of the main biogenic amines, and in the mixed inoculated group, the main biogenic amines were lower. Compared with unfermented squid surimi sausages, mixed inoculation changed the texture, gel properties, color, and appearance of squid surimi sausages. These results showed that mixed inoculation can not only ensure safety, but also improve the quality of squid surimi sausages.

Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage.

A novel Chinese-style sausage with Chinese traditional fermented condiments used as additional ingredients is produced in this study. The aim of this study was to investigate the microbial community's structure, the volatile flavor substances and their potential correlation in the novel Chinese sausage. High-throughput sequencing (HTS) and solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS) were, respectively, used to analyze the microbial diversity and volatile flavor substances of the novel Chinese-style sausage during storage. The results showed that Firmicutes, Proteobacteria and Actinobacteria were the predominant bacterial genera, and Hyphopichia and Candida were the predominant fungal genera. A total of 88 volatile flavor substances were identified through GC-MS, among which 18 differential flavor compounds were screened (VIP > 1), which could be used as potential biomarkers to distinguish the novel sausages stored for different periods. Lactobacillus exhibited a significant negative correlation with 2,3-epoxy-4,4-dimethylpentane and acetoin and a significant positive correlation with 2-phenyl-2-butenal. Hyphopichia significantly positively correlated with ester. Leuconostoc significantly positively correlated with ethyl caprate, ethyl palmate, ethyl tetradecanoate and ethyl oleate while it negatively correlated with hexanal. This study provides a theoretical basis for revealing the flavor formation mechanisms and the screening of functional strains for improving the flavor quality of the novel Chinese-style sausage.

Selection of Debaryomyces hansenii isolates to improve quality of dry fermented sausage

ABSTRACT The objective of this experiment was to select D. hansenii isolates that are stable in dry fermented sausage (DFS) production and can positively affect the quality. D. hansenii isolates were examined for production of biogenic amines, β-glucuronidase, β-glucosidase, proteolytic, and lipolytic enzymatic activities. The acid and salt tolerance of D. hansenii isolates were also examined. DFS inoculated with selected D. hansenii isolates were analyzed for microorganisms, weight loss, Aw, and pH. DFS was also subjected to analyses of color, texture profile, reducing sugar, volatile basic nitrogen (VBN), lipid oxidation, and free fatty acid. Twenty-two D. hansenii isolates were isolated. None of these D. hansenii isolates produced biogenic amines, and all strains were negative for β-glucuronidase and β-glucosidase activities. After examining these strains for proteolysis, lipolysis, and salt and acid tolerance, D. hansenii isolates SMFM2021-C14, SMFM2021-S8, and SMFM2021-SL3 were selected to be used in DFS. During the processing of DFS, the groups treated with D. hansenii isolate SMFM2021-S8 or SMFM2021-SL3 showed lower (p < .05) hardness values of DFS. The sample treated with D. hansenii SMFM2021-S8 showed lower (p < .05) VBN and lipid oxidation contents than the others. The ratio of ω-6/ω-3 was lower (p < .05) in D. hansenii SMFM2021-SL3 treated group than in the other treatments. These results indicate that D. hansenii isolates SMFM2021-S8 and SMFM2021-SL3 might be useful in producing DFS to improve its quality.