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| Effect of Different Mixed Starter Cultures on the Eating Quality of Fermented Sausages and Their Application in Fermented Sausages with Different Diameters |
| RONG Liangyan, YANG Juanchun, ZHAO Linyu, ZHONG Guixia, YANG Peng, LI Ruren |
| National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
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Abstract Fermented sausages were manufactured with two different mixed starter cultures: Staphylococcus xylosus + Lactobacillus paracasei, and Staphylococcus xylosus + Pediococcus pentosaceus + Lactobacillus paracasei. A commercial starter culture (Staphylococcus xylosus + Pediococcus pentosaceus) was used as the control. The moisture content, pH value, water activity, color, texture, flavor and sense quality of fermented sausages were determined. By doing so, we aimed to determine the optimal starter culture and diameter of fermented sausages. The results showed that the overall acceptability of the sausage fermented with Staphylococcus xylose + Lactobacillus paracasei was higher than that of the control group, and it was found to exclusively contain heptanal, 1-octene-3-alcohol, ethyl lactate, ethyl pentanoate and ethyl decanoate, which contributed to a pleasant flavor characterized by refreshing, sweet, fruity and floral aromas. The mouth-feeling of this sausage was significantly superior to that of the two other groups because of its appropriate diameter (21 mm), moisture content ((25.40 ± 0.00)%) and hardness (2 812.46 ± 767.93) g) as well as higher pH value (pH 5.57 ± 0.02). Therefore, the eating quality of small-diameter sausages fermented by combination of Staphylococcus xylose and Lactobacillus paracei was the best.
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2020, Vol. 34 
