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| Effects of Lactic Acid Bacteria Starter Culture on the Flavor Quality of Air-Dried Sausage |
| PAN Xiaoqian, CHENG Xiaoyu, ZHANG Shunliang, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao, WANG Shouwei* |
| China Meat Research Center, Beijing 100068, China |
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Abstract Lactobacillus plantarum 10M-7, a lactic acid bacterium isolated from naturally fermented traditional cured meat product, was used as a starter culture to produce air-dried sausage. Naturally fermented sausages were used as a control to assess the effect of inoculation with Lactobacillus plantarum on the flavor quality of air-dried sausage. The results showed that the pH value decreased rapidly during the early stage of lactic acid bacterial fermentation and its final value was apparently lower than that of the control. The experimental and control groups exhibited high variability in flavor quality as detected by an electronic nose. Gas chromatography-mass spectrometry (GC-MS) analysis indicated that the relative contents of alcohols, ketones and acids in the experimental group were higher than in the control group. In the meantime, the types and relative contents of characteristic aroma compounds identified in the experimental group such as 3-hydroxy-2-butanone, butyric acid ethyl ester, 2-heptanone and 2-nonanone were higher. To conclude, addition of the starter culture could improve the flavor quality and overall acceptance of air-dried sausage.
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2017, Vol. 31 
