Ya Liu,Yueying Zhang,Feiwu Long,Jinrong Bai,Yina Huang,Hong Gao
An abundance of low-salt sausages had emerged in the market as high salt intake may pose health risks to humans while their limited shelf-life becomes an urgent issue. In this study, tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes (ICs) with thermal stability and better antioxidant activity were successfully prepared, their effects on the quality of low-salt sausages were investigated. The sausages were manufactured with the addition of ICs and NaCl with or without tea-polyphenols respectively, and they were stored at 25 °C for 28 days. IC group exhibited significantly lower oxidation of lipids and protein as the tea-polyphenols in the ICs could exert better antioxidant properties because of the special encapsulation structure. Besides, ICs could inhibit the growth of pathogens preventing the off-flavor. Also, ICs promoted the growth of P. pentosaceus with a strong antioxidant capacity in the sausage model, which maintained the existing pleasant flavor by preventing the oxidation of phenol and alcohol compounds. Meanwhile, ICs also accelerated the growth of Tetragenococcus , which contributed to flavor development at the later stages of fermentation by producing more esters. Hence, it was suggested that ICs could be utilized as a promising salt replacement to improve the quality of traditional Sichuan-style sausages.
Peng Yang,Guixia Zhong,Juanchun Yang,Linyu Zhao,Ding Sun,Yaqin Tian,Ruren Li,Liangyan Rong
Understanding the interrelationships between the differentially abundant microorganisms and metabolites of traditional “Fuet” fermented sausages (FSs) and inoculated fermented sausages (IFSs) can help us identify key species that are missing from commercial starter cultures to reproduce the flavor compounds and nutrients of traditional Fuet FSs. IFSs, inoculated with P. pentosaceus , P. acidilactici , S. xylosus , S. carnosus (SBM-52) or P. pentosaceus , and S. xylosus (THM-17), were deficient in reproducing the volatilome profile (in particular esters, methyl aldehydes, and methyl ketones) of traditional Fuet FSs because of the lack of diverse Staphylococci ( S. carnosus , S. xylosus , S. equorum , and S. saprophyticus ). Moreover, the combination of Pediococcus and Staphylococcus were positively associated with amino acid, fatty acid, l -anserine, and l -carnosine levels. Pyridoxal and indolelactic acid levels were significantly increased in IFSs with the addition of P. acidilactici and S. carnosus , which were positively associated with vitamin B 6 and tryptophan metabolic pathways.
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