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| Effects of Yeast Strains and Their Inoculation Methods on the Eating Quality of Ready-to-Eat Fermented Sausages |
| YAO Yafang, LI Ruren, ZHANG Jingwei, ZHANG Di, SONG Futong, ZHANG Nan, LI Wenqian, RONG Liangyan |
| 1. School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 2. College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
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Abstract To investigate the effects of different yeast strains and their inoculation methods on the sensory attributes, physicochemical properties, and flavor of ready-to-eat fermented sausages, a bacterial consortium consisting of Staphylococcus equorum E-1, Staphylococcus xylosus NY-2, and Lacticaseibacillus paracasei YL-1 combined with Debaryomyces hansenii MF4, D. hansenii MF5, Candida parapsilosis MA3 or C. parapsilosis MY6 was used as a starter to produce fermented sausages. The yeast strains were inoculated either sprayed on the surface or into the interior of fermented sausages. The results showed that surface spraying with D. hansenii promoted the accumulation of esters, aldehydes, and alcohols while reducing the content of acids, thereby enhancing the sweet, floral, fruity and mushroom-like aromas of the sausage. The sausage sprayed with D. hansenii MF4 was preferred by sensory panelists, and the cross-sectional observation exhibited a ruby red color with distinct marbling. Therefore, the combination of the bacterial consortium with surface spraying of D. hansenii MF4 can effectively enhance the flavor complexity and overall eating quality of ready-to-eat fermented sausages.
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2026, Vol. 40 
