Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage
2021
Wang, Yanqing | Liu, Rui | Ge, Qingfeng | Wu, Mangang | Xu, Baocai | Xi, Jun | Yu, Hai
This study aimed to evaluate the effect of branched‐chain amino acids (BCAAs, leucine, isoleucine and valine) combined with Lactobacillus plantarum CGMCC18217 (L. plantarum) on the flavours and quality of fermented sausages. The parameters included pH, water activity, colour, texture, BCAAs metabolites and flavour compounds of fermented sausages in eight different groups (sausages with L. plantarum and individual BCAAs, that is L + Leu, L + Ile and L + Val groups; sausages with individual BCAAs, that is the Leu, Ile and Val groups; sausages only with L. plantarum assigned as the L group; and sausages with no L. plantarum and BCAAs assigned as the CK group). The results showed that the addition of BCAAs and L. plantarum significantly increased the hardness, cohesiveness and springiness of sausages. A total of sixty‐nine flavour compounds were identified in fermented sausages. The content of methyl‐branched alcohols, aldehydes, acids in the L. plantarum and BCAAs group significantly increased compared with the other groups (P < 0.05). Therefore, our data suggest the addition of L. plantarum and BCAAs potentially improved the texture of fermented sausages and formation of volatile flavours.
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