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| Effects of Raw Meat from Different Species on the Physicochemical Quality and Flavor Characteristics of Fermented Sausages |
| XIE Peng, GAO Yue, WU Chenqi, CUI Baowei, WANG Fang, WANG Hui, FAN Na |
| 1. Faculty of Food Science and Technology, Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, China; 2. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 3. Quanyi Health Pharmacy Chain Co. Ltd., Suzhou 215028, China |
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Abstract This study analyzed the differences in the physicochemical quality (pH, color, texture, moisture content, and water activity (aw)) and flavor characteristics (taste and volatile substances) of fermented beef, pork, and lamb sausages. The results demonstrated that there were significant differences in the physicochemical qualities and flavor characteristics among fermented beef, pork, and lamb sausages. Among them, the redness value (a*) and aw of fermented lamb sausage were both the highest, with a favorable texture and mouthfeel; the response values of sweet and umami taste sensors for fermented beef sausage were both the highest, presenting a good taste; the total content of typical volatile substances such as esters (ethyl acetate and ethyl butyrate) and ketones was significantly higher than in fermented pork sausage than in fermented beef and lamb sausages (P < 0.05), primarily contributing to the delicate and more fruity flavors of the product, and it had higher overall sensory acceptability. In summary, there are great differences in the physicochemical properties and flavor of fermented beef, lamb, and pork sausages.
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ZHAO Liang, CHEN Tong, LIU Xueming, TANG Daobang, YANG Huaigu, WANG Xuping, LIN Yaosheng, CHENG Jingrong, ZHU Mingjun, RUAN Dong. Effect of Dietary Taurine Intervention on the Flavor Quality of Salt-Roasted Chicken Produced by Different Processing Methods[J]. Meat Research, 2025, 39(3): 35-41. |
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2025, Vol. 39 
