In order to explore whether the mould isolated from the traditional Xuanwei ham can be used as a starter culture, the mould Cladosporium cladosporioides P27 was inoculated to dry-cured sausage to investigate the effects of Cladosporium cladosporioides on physicochemical properties, oxidation level and flavor of the sausage. There was no significant difference in the pH and water activity between the inoculated group and the control group, but the total number of bacteria was significantly reduced. Besides, Cladosporium cladosporioides inoculation improved the texture of sausages by reducing hardness and increasing elasticity. Additionally, the degree of lipid and protein oxidation of the inoculated group was lower than that of the control group, which indicated that Cladosporium cladosporioides had certain antioxidant capacity. Finally, a total of 23 volatile compounds of dry-cured sausage after 30 days of fermentation were detected by GC-MS. The inoculation group had higher contents of alcohols, esters, ketones and etc than those of the control. Overall, the results of this study showed that Cladosporium cladosporioides could reduce the number of bacteria and oxidation levels, improve the texture,and enrich the flavor of sausages. Therefore, it can be used as a potential starter culture in the fermented meat products manufacture in the future.
CAI Jiaming
,
WANG Jihui
,
TAO Ye
,
XIAO Shan
,
LIU Bingnan
,
WANG Liang
. The effects of mould starter on the physicochemical parameters, oxidationdegree and flavor of dry-cured sausage[J]. Food and Fermentation Industries, 2020
, 46(5)
: 17
-22
.
DOI: 10.13995/j.cnki.11-1802/ts.022880
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