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| Effects of Inoculated Fermentation on Quality of Fermented Beef Sausage and Antioxidant Activity of Peptides from It |
| WANG Xiuli, LU Chenhong, HUO Junhui, FAN Baoying, SUN Jian |
| National Center for Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract The present study aimed to explore the effect of inoculated fermentation on the quality of fermented beef sausage. A mixed culture was used to prepare fermented beef sausage, and naturally fermented sausage was also prepared as a control. The quality of fermented sausage was evaluated by measuring its physicochemical parameters such as pH, color, texture and nitrite residue. Furthermore, the antioxidant activity of peptides in fermented sausages were investigated by measuring their scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and hydroxyl radicals. The results showed that the pH and brightness of fermented beef sausages decreased significantly with fermentation time (P < 0.05). Nitrite residue was significantly reduced to be within the allowable range of the national standard (P < 0.05). On the 21st day, the pH of inoculated fermented sausage was significantly lower than that of the control group (P < 0.05), while the opposite was observed for hardness, springiness and chewiness (P < 0.05). The results of peptide measurement and sodium dodecyl sulfate polyacrylamide gel electropheresis (SDS-PAGE) showed that compared to the control group, the peptide content of inoculated fermented sausage increased, and so did the ABTS cation radical and DPPH radical scavenging activities of peptides (P < 0.05). Therefore, the quality of fermented beef sausage was greatly improved by inoculation with the mixed starter, and the polypeptide content and antioxidant activity were also increased.
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2022, Vol. 36 
