Abstract
Lactic acid bacteria isolated from traditional Dong pork product (Nanx Wudl) were investigated for their potential as starter cultures for Chinese fermented dry sausages. Based on preliminary screening, Lactobacillus plantarum CMRC6 and Lactobacillus sakei CMRC15, both showing excellent nitrite-reducing capacity, were used as single-strain starter cultures. For comparison, a commercial composite starter was also tested. In CMRC6 and CMRC15-inoculated sausages, lactic acid bacteria dominated the microflora and improved the microbiological safety by suppression of Enterobacteriaceae growth. Nitrite content of all inoculated sausages declined rapidly during ripening compared to non-inoculated. Texture profiles analysis showed inoculated sausages had more pronounced textural development during ripening. Sensory evaluation indicated CMRC6 and CMRC15-fermented sausages had comparable or more desirable organoleptic characteristics than sausage made with commercial starters. Therefore, CMRC6 and CMRC15 are promising candidates as multi-functional starter cultures for microbiological safety and residual nitrite control in gourmet Chinese dry sausage production.
Original language | English |
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Pages (from-to) | 302-309 |
Number of pages | 8 |
Journal | Meat Science |
Volume | 121 |
DOIs | |
State | Published - Nov 1 2016 |
Bibliographical note
Funding Information:This study was supported by the Technology project in Rural Sector of China (grant no. 2011AA100805 ), Beijing Postdoctoral Research Foundation (grant no. 2014ZZ-71 ) and Beijing Technology Plan project (grant no. D141100004614003 ). The authors are grateful to the Food Safety Monitoring Center of Beijing Shijingshan District for generously providing us access to the Vitek 2 automated instruments.
Publisher Copyright:
© 2016 Elsevier Ltd
Keywords
- Chinese fermented sausage
- Lactic acid bacteria
- Nanx Wudl
- Nitrite depletion
- Starter culture
ASJC Scopus subject areas
- Food Science