Effect of isolated bacteria on nitrite degradation and quality of Sichuan dry sausages

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI:10.1016/j.lwt.2024.117039

Yin Zhang, Jianlin Jia, Qin Qian, Haoxin Ma, Jiao Zhou, Yuzhu Lin, Pengcheng Zhang, Qiuyue Chen, Qing Zeng, Qing Li, Li Dong

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引用次数: 0

Abstract

To improve the fermentation quality and increase safety when using nitrite in the production of Sichuan dry sausages, two isolated Lactiplantibacillus strains were used in their processing. The nitrite content, counts of Lactiplantibacillus and total bacteria, pH, color, hydrolysis of proteins, oxidation of lipids, water content and water activity, volatile flavor compounds, and sensory characteristics of the fermented sausage were determined. The results showed that the inoculation of L. plantarum SR2 and L. farciminis SR9 reduced the nitrite content, increased the protein hydrolysis, decreased the lipid oxidation, inhibited the activity of spoilage micro -organisms, decreased the pH of the end products, increased the flavor compounds, and enhanced the sensory attributes, including color, texture, taste, flavor, and overall acceptability, of the Sichuan dry sausage. In brief, L. plantarum SR2 and L. farciminis SR9 are effective in reducing the content of nitrite in sausages without decreasing its a∗ values and sensory qualities.

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分离细菌对亚硝酸盐降解和四川干香肠质量的影响

为了改善四川干香肠的发酵质量和提高使用亚硝酸盐的安全性，在其加工过程中使用了两株分离的乳杆菌。测定了发酵香肠的亚硝酸盐含量、乳杆菌和细菌总数、pH 值、色泽、蛋白质水解度、脂质氧化度、含水量和水分活度、挥发性风味化合物和感官特征。结果表明，接种植物酵母 SR2 和远志酵母 SR9 能降低亚硝酸盐含量，提高蛋白质水解度，降低脂质氧化度，抑制腐败微生物的活性，降低最终产品的 pH 值，增加风味化合物，提高川味干香肠的感官属性，包括色泽、质地、口感、风味和总体可接受性。简而言之，植物乳杆菌 SR2 和法氏乳杆菌 SR9 能有效降低香肠中的亚硝酸盐含量，而不会降低其 a∗ 值和感官品质。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.