To explore the effect of several commercial direct vat set cultures on the quality characteristics of fermented sausage, screened out the most suitable starter for fermented sausage production, the fermented sausages produced by four commercial starter cultures, SM-181 (containing Lactobacillus sakei and Staphylococcus xylosus), LHP+CS-300 (containing Pediococcus pentosaceus, Pediococcus lactis, and Staphylococcus carnosus), ECLC-719 (containing Debaryomyces hansenii, Lactobacillus curvatus, Staphylococcus carnosus, and Staphylococcus vitulinus), and BFFI-712 (containing L. sakei, S. carnosus, and Staphylococcus carnosus subsp.), were served as the experimental group, the moisture content, pH, thiobarbituric reactive substances, acid value, color difference, texture, micro-structure, free amino acid content were analyzed, and the sensory evaluation and electronic nose analysis were performed to explore the effect of different starter cultures on the quality of fermented sausage. The sausage fermented without starter culture was served as control group (CK). The results showed that the pH of the experimental groups was between 5.007-5.380, which was significantly lower than that of the CK group (5.880). Compared with the CK group, the addition of starter cultures could effectively reduce the degree of lipid oxidation, improve the stability, color and texture, and enhance the flavor, and the effects of different starter cultures on the quality of fermented sausage were different. Among the four experimental groups, the SM-181 group showed the best anti-lipid oxidation effect, the greatest color and texture improvement effect, the highest content of free amino acids, the highest sensory score and the richest flavor. On the whole, SM-181 is considered to be the best for the production and processing of high-quality fermented sausage among the four starter cultures.
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