Abstract:

Effects of the composite starter (comprising Staphyloccus auricularis C131, Dabaryomyces hansenii Y163 and Lactobacillus sake L04) on nutrition and flavor of a new type Rugao fermented sausage were studied and sausage without fermentation served as a control. Results showed that the total amount of amino acid and the essential amino acids were significantly elevated to 103% and 54% in the optimized formula group with the respect to free fatty acid, the concents of linoleic acid and arachidonic acid were increased by 59% and 45% respectively, and the proportion of SFA: MUFA: PUFA varied from 1.0:1.1:0.4 to 1.0:1.2:0.5. Analysis of the volatile flavor compounds by adopting headspace solid phase microextraction (HSSPME) and GC-MS indicated that the relative contents of aldehydes and ketones were increased by 62.07% and 13.96% respectively. We also founded that the unique flavor, the suitable proportion fatty acid and the high contents of essential amino acid of Rugao fermented sausage were attributed to the effect of C131 as well as the optimization of composition of the three strains.

Key words: Rugao sausage, microbe mixed fermentation, amino acid, fatty acid, volatile flavor compound