Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2024-07-28 DOI:10.1016/j.meatsci.2024.109614
Huan Zhang , Huizhu Wang , Qian Chen , Yungang Cao , Junrong Huang , Yuexin Li , Xianqi Yao , Baohua Kong
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Abstract

This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.

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甘氨酸和五味子球菌 R1 联合应用对哈尔滨干香肠理化性质、氧化稳定性和口味的影响
本研究探讨了单独或联合使用甘氨酸(Gly)和五味子球菌 R1(Pp)对哈尔滨干香肠的理化性质、氧化稳定性和口感质量的影响。结果表明,发酵九天后,与其他三组相比,Gly + Pp 组的水分含量(19.04%)、水分活度(0.686)和 pH 值(4.78)显著降低(P < 0.05),乳酸菌数(8.11 log CFU/g)和红度值(17.2)明显增加(P < 0.05)。此外,Gly + Pp 组的干香肠在发酵过程中的过氧化值(0.34 meq/kg 香肠)、硫代巴比妥酸活性物质(0.46 MAD/kg香肠)和蛋白质羰基含量(1.26 nmol/kg 蛋白质)最低,其次是 Gly 组、Pp 组和对照组。电子舌(e-tongue)和感官评估显示,五味子 R1 和 Gly 的联合处理具有更好的口感特征。此外,偏最小二乘法回归(PLSR)分析表明,电子舌的口感特征与感官评价结果一致,总游离氨基酸(FAAs)和有机酸对干香肠的口感特性有贡献。总之,Gly 和五味子 R1 的联合应用提高了哈尔滨干肠的理化性质、氧化稳定性和口感。
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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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