Abstract: This study investigated the effects of inoculation with different bioprotective bacteria on the bacterial counts, physicochemical properties, flavor characteristics and sensory evaluation of vacuum-packed Harbin red sausages during storage. Compared with the uninoculated control and Latilactobacillus sakei B2, a commercial bioprotective bacterium, single and mixed (1:1) inoculations with two bioprotective bacterial strains isolated in our laboratory, Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1, significantly inhibited the growth of the spoilage bacteria Acinetobacter and Staphylococcus (P < 0.05), conferring the sausage superior color and texture characteristics, delaying lipid oxidation, and thereby making the product have higher flavor scores and overall acceptability at the end of storage. The electronic tongue and electronic nose results revealed that Harbin red sausages inoculated with single and mixed cultures of P. acidilactici L1 and L. plantarum HG1-1 had the most similar odor and taste characteristics at the end of storage. Overall, both single and mixed inoculations with P. acidilactici L1 and L. plantarum HG1-1 showed superior bioprotective effects on vacuum-packed Harbin red sausages compared with commercial L. sakei B2, with the mixed inoculation treatment being the most effective.

Key words: Harbin red sausage, bioprotective bacteria, quality characteristics, flavor characteristics, sensory evaluation