Abstract: Fermented sausages were manufactured with a mixed functional starter culture of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201, and a commercial starter culture and natural fermentation were used as the controls. We aimed to study the effect of the functional starter culture on fat and protein oxidation and flavor profile in fermented sausages by determining peroxide value (POV), thiobarbituric reactive substances (TBARS) value, protein carbonyl and sulfhydryl content and volatile flavor compounds. The results indicated that during the processing and storage of sausages, the POV, TBARS value and protein carbonyl content in each group increased generally, while protein sulfhydryl content showed a downward trend. Inoculation of the functional starter culture could inhibit lipid oxidation and protein oxidation in fermented sausages, and significantly increase the varieties of volatile compounds (P < 0.05). Its ability to inhibit lipid oxidation was significantly stronger than that of the commercial product (P < 0.05), and its ability to inhibit protein oxidation was comparable to that of the commercial product.

Key words: functional starter cultures, fermented sausages, lipid oxidation, protein oxidation, volatile compounds