STUDIES ON THE VOLATILE COMPONENTS OF FERMENTED CHINESE-STYLE SAUSAGE INOCULATED WITH LACTIC ACID BACTERIA DURING RIPENING

摘要

IntroductionThe utilization of lactic acid bacteria (LAB) in the processing of fermented sausage not only improves quality, enhance flavor and color (Hammes, 1990; Smith and Palumbo, 1983), but it can also inhibit the growth of undesirable bacteria and enterotoxins (Kato et al., 1990). Therefore, in the meat industry, LAB is widely used as starter culture for fermented meat products (Liicke, 1983). Chinese-style sausage is one of traditional meat products of china, Where it is a popular food with a unique flavor. Chinese-style sausage differs from whesten-type fermented sausage in ingredients, manufacturing process, bacterial ecology, and flavor (Guo and Chen, 1991). Very few studies have been reported on the use of LAB in the production of Chinese-style sausage. There have been previous report that the use LAB in processing of Chinese-style sausage may contribute to improved quality of products (Huang and Lin, 1993; 1995), and the soluble nitrogen, nonprotein nitrogen and free amino acid of sausage are to increase with ripening time (Huang et al., 1998). The objective of this study was to investigate the volatile components of Chinese-style sausage inoculated with LAB during ripening.