Wang Jiawang, Lu Jiasheng, Zhang Xin, Kong Baohua, Li Yongjie, Chen Qian, Wen Rongxin
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Life Sciences, Yantai University, Yantai 264005, China.
Foods. 2024 Jun 2;13(11):1747. doi: 10.3390/foods13111747.
The effects of inoculating lactic acid bacteria (LAB), specifically , , , and on the flavor, texture, and color formation of dry sausages in which NaCl was partially substituted by 40% KCl, were explored in this study. It was found that LAB inoculation increased the presence of ketones, alcohols, acids, esters, and terpenes. It also reduced the pH, moisture, protein, and fat content, improving the *-value, flavor, and texture of the sausages. Notably, inoculation showed the most significant improvement in dry sausages with NaCl substitutes, especially on the reduction of bitterness. Meanwhile, there was a close positive correlation between the LAB count with the alcohols and esters formation of dry sausage with NaCl substitution ( < 0.05). These findings offer insight into improving the product characteristics of dry sausages using NaCl substitutes.
本研究探讨了接种乳酸菌（LAB），具体为嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌和弯曲乳杆菌，对用40%氯化钾部分替代氯化钠的干香肠风味、质地和颜色形成的影响。结果发现，接种乳酸菌增加了酮类、醇类、酸类、酯类和萜类的含量。它还降低了pH值、水分、蛋白质和脂肪含量，改善了香肠的a*值、风味和质地。值得注意的是，接种弯曲乳杆菌对含氯化钠替代品的干香肠改善最为显著，尤其是在降低苦味方面。同时，在含氯化钠替代物的干香肠中，乳酸菌数量与醇类和酯类形成之间存在密切的正相关关系（P<0.05）。这些发现为利用氯化钠替代品改善干香肠的产品特性提供了思路。
