FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (11): 284-296.doi: 10.7506/spkx1002-6630-20201012-085

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Progress in Understanding the Effect and Mechanism of Starter Cultures on the Formation of Volatile Flavor Compounds in Fermented Sausage

LIU Yingli, YANG Ziyan, WAN Zhen, YU Qinglin, CAO Yating, JIANG Yixuan, LI Hongyan, LIU Jie, WANG Jing   

  1. (Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2021-06-15 Published:2021-06-29

Abstract: Fermented sausage refers to the sausage products made by mixing minced pork, beef or mutton, animal fat, salt, sugar, a starter culture and spices into the casing followed by fermentation. Due to its unique flavor and high nutritional value, fermented sausage is favored by consumers in China and all over the world. Flavor is considered one of the most important quality attributes of fermented sausage, and the generation and development of flavor are closely related to the metabolic activity of the microbial community during fermentation. In this article, the formation and development of flavor substances and reactions related to microbial metabolism during the fermentation and maturation of fermented sausages are summarized. The effect and mechanism of several major microorganisms on the flavor quality of fermented sausages are also discussed, and future research trends are proposed so as to provide references for studies on the flavor quality of fermented sausages.

Key words: fermented sausage; flavor substances; microbial fermentation

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