Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage

被引：1

作者：

Sui, Yumeng ^{[1
]}

Liu, Jiaqi ^{[1
]}

Lu, Jiasheng ^{[1
]}

Gao, Yuan ^{[1
]}

Badar, Iftikhar Hussain ^{[1
]}

Li, Xiang-ao ^{[1
]}

Chen, Qian ^{[1
]}

Kong, Baohua ^{[1
]}

Qin, Ligang ^{[1
]}

机构：

[1] Northeast Agr Univ, Harbin 150030, Heilongjiang, Peoples R China

来源：

FOOD CHEMISTRY-X | 2024年 / 23卷

基金：

中国国家自然科学基金;

关键词：

Harbin dry sausage; Free amino acid; Volatile compound; Biogenic amine; Sensory quality; Correlation analysis; LACTOBACILLUS-PLANTARUM STRAINS; VOLATILE COMPOUNDS; LIPID OXIDATION; STAPHYLOCOCCUS-XYLOSUS; QUALITY; INOCULATION; FERMENTATION; IMPACT;

D O I：

10.1016/j.fochx.2024.101655

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of separately coinoculating Lactiplantibacillus plantarum S8 (LP) with Staphylococcus carnosus L8 (LP + SC), Pichia kudriavzevii M6 (LP + PK), and S. carnosus L8 and P. kudriavzevii M6 (LP + SC + PK) on the flavor characteristics and biogenic amines (BAs) production in Harbin dry sausages were investigated. The coinoculated sausages exhibited higher free amino acids (FAAs) content than the noninoculated and LP sausages. Moreover, inoculated dry sausages exhibited lower BA contents (174.45, 239.43, 190.24, and 206.7 mg/kg for the LP, LP + SC, LP + PK, and LP + PK + SC sausages, respectively) than the noninoculated sausage (339.73 mg/kg). Meanwhile, the LP + PK and LP + SC + PK sausages had the highest contents of esters (996.70 mu g/kg) and alcohols (603.46 mu g/kg), respectively. A sensory evaluation demonstrated that the LP + SC + PK sausage had the highest fermented odor and the lowest fatty odor. Pearson correlation analysis revealed that FAAs were correlated with most key volatile compounds and BAs. This study provides new insights into flavor development and BA inhibition in dry sausages through coinoculation.

引用

页数：10

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