Luo Huiting, Xu Mei, Li Peijun
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Foods. 2024 Dec 8;13(23):3960. doi: 10.3390/foods13233960.
This study aimed to investigate the protective effects of inoculating R2 and B2 on low-salt sliced chicken sausages during storage at 5 °C. The results demonstrated that R2 inhibited the growth of ( < 0.05). The results of the high-throughput sequencing indicated that the chicken sausage inoculated with R2 improved the microbiological quality of the sample. The levels of thiobarbituric acid reactive substances and carbonyl content of the sausages treated with R2 and B2 were lower than those of the control ( < 0.05). R2 exhibited a higher antioxidant activity compared to that of B2. Therefore, R2 was found to have the potential to improve physicochemical properties, organoleptic characteristics, and food safety of low-salt sliced cooked chicken sausages.
本研究旨在探讨接种R2和B2对低盐切片鸡肉香肠在5℃储存期间的保护作用。结果表明，R2抑制了（<0.05）的生长。高通量测序结果表明，接种R2的鸡肉香肠提高了样品的微生物质量。用R2和B2处理的香肠的硫代巴比妥酸反应性物质水平和羰基含量低于对照组（<0.05）。与B2相比，R2表现出更高的抗氧化活性。因此，发现R2有潜力改善低盐切片熟鸡肉香肠的理化性质、感官特性和食品安全。
