Cui Li, Zhao Xuan, Song Xingye, Zhou Wenjing, Wang Tao, Huang Wuyang, Guo Yuxing
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
Biology (Basel). 2025 Aug 4;14(8):996. doi: 10.3390/biology14080996.
Burdock ( L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explored the integration of burdock powder and lactic acid bacteria fermentation to enhance the nutritional quality, sensory attributes, and flavor profiles of duck sausages. Three bacterial strains, , , and , were selected based on sensory analysis, and their effects on sausage properties were evaluated through combined fermentation trials. The results demonstrated that duck sausages fermented with and and supplemented with 3% burdock powder (PHB group) exhibited > 1.5-fold higher antioxidant activity (ABTS at 85.2 μmol trolox/g and DPPH at 92.7 μmol trolox/g, respectively; < 0.05) and 15% increase in total phenolic content (8.24 mg gallic acid/g) compared to non-fermented counterparts. The PHB formulation also enhanced color stability (lightness, redness, yellowness), textural characteristics (hardness, springiness, cohesiveness), and sensory acceptability. Volatile compound analysis revealed a reduction in off-odor aldehydes (hexanal, (E)-2-octenal, (E)-2-decenal, and (E,E)-2,4-decadienal) and increased production of desirable aromatic compounds like tetramethyl-pyrazine. These findings highlight the potential of combining lactic acid bacteria fermentation with burdock powder to develop functional duck sausages with improved nutritional and sensory properties.
牛蒡（L.）是一种药食同源植物，其根部含有许多生物活性物质，如多糖和酚类物质。本研究探索了牛蒡粉与乳酸菌发酵相结合，以提高鸭肉香肠的营养品质、感官特性和风味特征。基于感官分析选择了三种细菌菌株，即[具体菌株1]、[具体菌株2]和[具体菌株3]，并通过联合发酵试验评估它们对香肠特性的影响。结果表明，用[具体菌株1]和[具体菌株2]发酵并添加3%牛蒡粉的鸭肉香肠（PHB组）与未发酵的同类产品相比，抗氧化活性分别提高了1.5倍以上（ABTS为85.2 μmol Trolox/g，DPPH为92.7 μmol Trolox/g；P<0.05），总酚含量增加了15%（8.24 mg没食子酸/g）。PHB配方还增强了颜色稳定性（亮度、红色度、黄色度）、质地特性（硬度、弹性、内聚性）和感官可接受性。挥发性化合物分析表明，异味醛类（己醛、（E）-2-辛烯醛、（E）-2-癸烯醛和（E,E）-2,4-癸二烯醛）减少，而四甲基吡嗪等 desirable 芳香化合物的产量增加。这些发现突出了将乳酸菌发酵与牛蒡粉相结合以开发具有改善营养和感官特性的功能性鸭肉香肠的潜力。
原文中“desirable”未翻译完整，可能是原文有误，根据语境推测为“理想的”之类意思，此处保留英文以便准确传达原文信息。
