Yue Ying, Zhao Ning, Yin Shufeng, Zhang Sufang, Ji Chaofan, Chen Yingxi, Dai Yiwei, Zhu Beiwei, Lin Xinping
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
Food Chem. 2025 May 1;473:143119. doi: 10.1016/j.foodchem.2025.143119. Epub 2025 Jan 27.
Levilactobacillus brevis CHOL1, exhibiting a nitrite degradation rate of 99.03 %, was added to dry fermented sausages to evaluate its effects on product quality, sensory and aroma properties. Lipidomics analysis was performed to explore the mechanism of aroma formation after inoculation. Results showed that Lev. brevis CHOL1 reduced the sausages' pH, water activity, and nitrite residues. Inoculation also imparted desirable texture and sensory characteristics to the sausages. Furthermore, significant increases in alcohol, acid and ester contents were observed, which enhanced the aroma of the sausages. Correlation analysis revealed that Lev. brevis CHOL1 promoted the hydrolysis of PC 36:2 and PC 35:2, thereby facilitating the production of key aroma compounds such as heptanol, hexanol and octanol. These components improved the aroma profile of the sausages. These findings indicate that Lev. brevis CHOL1 inoculation is a promising method to reduce the content of nitrite residues and improve the flavour of dry fermented sausages.
将亚硝酸盐降解率为99.03%的短乳杆菌CHOL1添加到干发酵香肠中，以评估其对产品质量、感官和香气特性的影响。进行脂质组学分析以探索接种后香气形成的机制。结果表明，短乳杆菌CHOL1降低了香肠的pH值、水分活度和亚硝酸盐残留量。接种还赋予了香肠理想的质地和感官特性。此外，观察到酒精、酸和酯含量显著增加，增强了香肠的香气。相关性分析表明，短乳杆菌CHOL1促进了PC 36:2和PC 35:2的水解，从而促进了庚醇、己醇和辛醇等关键香气化合物的产生。这些成分改善了香肠的香气特征。这些发现表明，接种短乳杆菌CHOL1是一种有前景的方法，可降低干发酵香肠中亚硝酸盐残留量并改善其风味。
