Zhang Yan, Hou Yubing, Zhang Shunliang, Jing Nanqing, Zhang Hongxing, Xie Yuanhong, Liu Hui, Yan Jianguo, Ren Jianhua, Jin Junhua
Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
China Meat Research Center, Beijing 100068, China.
Foods. 2023 Jan 10;12(2):336. doi: 10.3390/foods12020336.
A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. had high tolerance to NaCl and nitrite, and A12 had protease and lipase activities. The pH value of sausage fermented with A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage.
A12被用于发酵香肠的研制。对A12的生长活性、耐受性、酶活性及其对发酵香肠质地和风味的贡献进行了评估。此外，还评估了发酵过程中的感官质地、风味成分和氨基酸营养成分。A12对氯化钠和亚硝酸盐具有高耐受性，且具有蛋白酶和脂肪酶活性。用A12发酵的香肠的pH值低于未使用任何发酵菌株发酵的香肠。己醛、庚醛、癸醛、顺式-2-癸烯醛和4-甲氧基苯甲醛是A12组发酵香肠独特的醛类风味成分。实验组发酵香肠在18小时时挥发性风味物质和氨基酸含量最高，其颜色和质地特性优于其他时间。这些结果表明，A12有潜力用作改善发酵香肠风味和质地的发酵剂。
