Effect of Staphylococcus simulans NJ201 Inoculation on the Quality and Oxidative Stability of Fermented Sausage

doi:10.7506/spkx1002-6630-20210805-062

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (4): 105-112.doi: 10.7506/spkx1002-6630-20210805-062

• Bioengineering • Previous Articles Next Articles

Effect of Staphylococcus simulans NJ201 Inoculation on the Quality and Oxidative Stability of Fermented Sausage

FENG Meiqin, ZHANG Jie, SUN Jian

(1. College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210038, China; 2. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Online:2022-02-25 Published:2022-03-08

Abstract

Abstract: Fermented sausages were manufactured with Staphylococcus simulans NJ201 as a starter, and naturally fermented sausages were used as a control. The pH, color parameters, texture, peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value, protein carbonyl content, total sulfhydryl content, and volatile flavor composition in fermented sausages were measured to explore the effect of S. simulans NJ201 on the quality and oxidative stability of fermented sausages. The results showed that inoculation with S. simulans NJ201 significantly lowered the pH value of fermented sausage during its fermentation and maturation (P < 0.05), and improved the color and the texture characteristics. The POV, TBARS value and protein carbonyl content of the inoculated group were significantly lower than those of the control group (P < 0.05), whereas the sulfhydryl content was significantly higher than that of the control group (P < 0.05). The number and amount of volatile flavor substances in the inoculated group were higher than those in the control group. In summary, inoculation with S. simulans NJ201 can improve the taste and enhance the flavor of fermented sausages, effectively inhibit fat oxidation and protein oxidation and increase the oxidative stability of fermented sausages.

Key words: Staphylococcus simulans NJ201; fermented sausages; lipid oxidation; protein oxidation; volatile flavor compounds

CLC Number:

TS251.5

FENG Meiqin, ZHANG Jie, SUN Jian. Effect of Staphylococcus simulans NJ201 Inoculation on the Quality and Oxidative Stability of Fermented Sausage[J]. FOOD SCIENCE, 2022, 43(4): 105-112.

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Effect of Staphylococcus simulans NJ201 Inoculation on the Quality and Oxidative Stability of Fermented Sausage

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