The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages

被引：35
|
作者：
Xia, Lingyan [1 ,2 ]
Qian, Min [1 ,2 ]
Cheng, Feng [1 ,2 ]
Wang, Yi [1 ,2 ]
Han, Jun [1 ,2 ]
Xu, Ye [1 ,2 ]
Zhang, Kaiping [3 ]
Tian, Jianjun [1 ,2 ]
Jin, Ye [1 ,2 ]
机构：
[1] Inner Mongolia Agr Univ, Coll Food Sci & Engn, Hohhot 010018, Peoples R China
[2] Minist Agr & Rural Affairs, Integrat Res Base Beef & Lamb Proc Technol, Hohhot 010018, Peoples R China
[3] Inner Mongolia Business & Trade Vocat Coll, Dept Cooking & Food Proc, Hohhot 010070, Peoples R China
来源：
FOOD BIOSCIENCE | 2023年 / 56卷
关键词：
Lactic acid bacteria; Fermented sausages; Oxidation resistance; Lipid metabolism; Flavor; NRF2-ARE SIGNALING PATHWAY; DRY-CURED HAM; LACTOBACILLUS-PLANTARUM; GLUTATHIONE SYSTEM; VOLATILE COMPOUNDS; OXIDATIVE STRESS; ANTIOXIDANT; MEAT; THIOREDOXIN; QUALITY;
D O I：
10.1016/j.fbio.2023.103172
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fermented sausages are traditional fermented meat products that are popular due to their unique flavor and high nutritional value. Lipids are an important component and one of the main reasons for quality changes in products during processing and storage. During the fermentation process, lipids are hydrolyzed to generate free fatty acids, which are further oxidized to produce alcohols, aldehydes, ketones, esters, and other substances, which to some extent affect the sensory quality of products such as flavor and color. Lactic acid bacteria are one of the most commonly used fermentation starters for meat products, which can effectively regulate lipid metabolism and improve product quality and flavor during fermentation. This article mainly reviews the process of lipid degradation and oxidation during the production of fermented sausages, as well as the influence of lactic acid bacteria on lipid metabolism and flavor, to provide some reference for future research on fermented sausages.
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页数：10
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