Effect of different proportions of Kluyveromyces on quality characteristic of low-salt fermented sausages
To improve the quality of low-salt fermented sausage,Kluyveromyces marxianus B3 was inoculated into Lactiplantibacillus plantarum Z43 fermented low-salt sausage,the pH,color difference,texture,total volatile basic nitrogen(TVB-N),Enterobacteriaceae,and fatty acid composition of fermented sausages were determined to investigate the effect of different ratios of K.marxianus B3 on the qual-ity of fermented sausage,and the correlation between K.marxianus inoculum,physicochemical indexes,and sensory quality of fermented sausages were determined by Pearson's correlation coefficient and Mantel's test.Results indicated that group C sausage fermented with L.plantarum Z43 and K.marxianus B3 in a 1∶1 ratio(the inoculum of L.plantarum Z43 was 1 × 107 CFU/g)had the best organoleptic properties,the texture and the chromaticity value was greatly improved,the TVB-N(13.65 mg/100 g)value was significantly lower than that of the CK group inoculated with L.plantarum Z43 only.The relative content of trans-linoleic acid was significantly lower than that of group CK and groups A and B which prepared by inoculation of with strains Z43 and B3 in 4∶1 and 2∶1 ratio,respectively.The results of Mantel's test showed that the inoculation amount of K.marxianus had the strongest correlation with odor in the sensory evaluation system,followed by total monounsaturated fatty acids and total polyunsaturated fatty acids.Therefore,inoculation of L.plantarum Z43 with K.ma-rxianus B3 in a 1∶1 ratio can effectively improve the quality of fermented sausages,and this result can provide a reference for the applica-tion of K.marxianus in low-salt fermented sausages.
Kluyveromyces marxianusfermented sausagesorganoleptic qualityMantel test
万方数据
维普
