风味
食品科学
化学
乳酸
樱乳杆菌
接种
细菌
生物
发酵
乳酸菌
园艺
遗传学
作者
Jiawang Wang,Jiasheng Lu,Xin Zhang,Baohua Kong,Yongjie Li,Qian Chen,Rongxin Wen
出处
期刊:Foods
[MDPI AG]
日期:2024-06-02
卷期号:13 (11): 1747-1747
标识
DOI:10.3390/foods13111747
摘要
The effects of inoculating lactic acid bacteria (LAB), specifically Lactiplantibacillus plantarum, Latilactobacillus sakei, Latilactobacillus curvatus, and Weissella hellenica 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 b*-value, flavor, and texture of the sausages. Notably, L. sakei 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 (p < 0.05). These findings offer insight into improving the product characteristics of dry sausages using NaCl substitutes.
科研通智能强力驱动
Strongly Powered by AbleSci AI