Abstract:

The effect of lactic acid bacterial fermentation on the quality of dried mutton sausages was studied by sensory
evaluation, microbiological analysis, pH, water activity, the contents of moisture, biogenic amine and free amino acids, and
protein degradation index. The results showed that the lactic acid bacterial fermentation did not cause significant changes
in the sensory quality of dried mutton sausages but improve the color and flavor, and had a significant impact on microbial
counts, pH, biogenic amine content, protein degradation index and amino acid content while exerting little effect on moisture
content or water activity. The final fermented product had pH, protein degradation index and total amino acid content (which
were 5.18, 17.97% and 3 933.67 mg/100 g, respectively) higher than those of its unfermented counterpart. Therefore, lactic
acid bacterial fermentation can significantly improve the sensory and nutritional quality of products, and at the same time
reduce potential food safety risks.

Key words: lactic acid bacteria, mutton, protein, amino acids