Effect Of Lactic Acid Bacteria On Gel Properties And Flavor Of Fermented Sausage

Fermented sausage is favored by consumers because of its unique flavor and taste.At present,with the development of green processing concept,the new processing technology of gel meat products with high safety attributes has gradually become one of the hot research directions.The use of biological fermentation technology can improve the gel properties of sausages,and it is also of great significance to the development of the deep processing industry of meat products.In this study,Lactobacillus helveticus JBH1 was used as a starter culture to produce fermented sausages,and naturally fermented sausages were used as controls.The changes of p H value,texture,gel strength,chemical force,microstructure and volatile flavor substances of sausages at different stages were measured to explore the effect of Lactobacillus helveticus JBH1 on the gel properties and flavor of fermented sausages.The main findings are as follows:1.Lactobacillus helveticus JBH1 has good growth ability under the conditions of p H4.5,6%Na Cl and 150mg/Kg Na NO₂,and does not produce gas,viscosity and hydrogen sulfide.After the addition of Lactobacillus helveticus JBH1,the p H value of the sausage could reach the end of fermentation at 1 d（p H<5.0）,so that the moisture content of the sausage during storage was maintained at about 30%,and the Aw value was maintained at about 0.7.It can also increase the redness value a*of sausage,reduce the yellowness value b*,and improve the color of the product.2.Lactobacillus helveticus JBH1 could significantly improve the hardness,chewiness and water holding capacity of fermented sausage（P<0.05）.After fermentation,the cooking loss of JBH1 group was lower than that of CK group.The fermented sausage of JBH1 group formed a dense and uniform gel network structure,and the gel strength was as high as 505N·mm at the storage stage（45 d）.The relative content of ionic bonds decreased during the fermentation process,and the relative content of hydrogen bonds increased with time.The relative content of hydrophobic interactions in the JBH1 group reached a maximum of 50%at the mature stage（15 d）.Hydrophobic interactions and hydrogen bonds are the dominant forces to maintain the gel network structure of fermented sausages.3.61 volatile compounds were detected in CK group and 63 volatile compounds were detected in JBH1 group.Lactobacillus helveticus JBH1 could improve the types and relative contents of aldehydes,alcohols and ketones in fermented sausage.The relative content of hexanal and benzaldehyde in JBH1 group was significantly higher than that in CK group（P<0.05）,and the ROAV value was≥1,which was the key volatile compound of fermented sausage.3-Hydroxy-2-butanone was only detected in JBH1 group.Pearson correlation analysis showed that the relative content of hardness,chewiness,gel strength,water holding capacity,hydrogen bond and disulfide bond of sausage was positively correlated with volatile compounds such as esters,acetic acid,benzaldehyde and phenylacetaldehyde.In summary,Lactobacillus helveticus JBH1 is helpful to improve the gel properties and flavor of fermented sausages.This study provides a theoretical basis for the development and application of lactic acid bacteria.