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| Mechanism and Regulation of the Development of Southern Chinese Sausage Quality |
| WANG Wei1, SONG Lang2, ZHANG Jiamin1, ZHANG Yin1, XIONG Wei1 |
1.Sichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China;
2.Xichang Huanong Poultry Industry Co. Ltd., Xichang 615000, China |
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Abstract Like other traditional cured meat products in China, air-dried sausages can be categorized as fermented meat products. The flavor and quality attributes of air-dried sausages are determined by a combination of lipid oxidation and protein and carbohydrate breakdown during the air-drying ripening process. Microorganisms are indispensably involved in this process and play an important role in the development of unique quality traits and storability in air-dried sausages. However, the traditional processing technology may pose potential health hazards such as the occurrence and retention of pathogenic bacteria and the formation of biogenic amines, which is always a matter of great concern. Accordingly, studying the development of sausage quality and the regulation of the process based on understanding microbial involvement in this process will be of great significance to enhance the quality and safety of traditional meat products. This article provides an overview of recent studies on the mechanism and regulation of the development of air-dried sausage quality. Moreover, the focus of future studies is presented as well.
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