Version 1
: Received: 29 April 2021 / Approved: 29 April 2021 / Online: 29 April 2021 (15:45:00 CEST)
How to cite:
Mei, L.; Pan, D.; Guo, T.; Wang, Y.; Ji, Q.; Wang, L. Effect of Lactobacillus plantarum with Antioxidant Properties on the Flavour and Oxidation of Chinese Sausages. Preprints2021, 2021040781. https://doi.org/10.20944/preprints202104.0781.v1.
Mei, L.; Pan, D.; Guo, T.; Wang, Y.; Ji, Q.; Wang, L. Effect of Lactobacillus plantarum with Antioxidant Properties on the Flavour and Oxidation of Chinese Sausages. Preprints 2021, 2021040781. https://doi.org/10.20944/preprints202104.0781.v1.
Cite as:
Mei, L.; Pan, D.; Guo, T.; Wang, Y.; Ji, Q.; Wang, L. Effect of Lactobacillus plantarum with Antioxidant Properties on the Flavour and Oxidation of Chinese Sausages. Preprints2021, 2021040781. https://doi.org/10.20944/preprints202104.0781.v1.
Mei, L.; Pan, D.; Guo, T.; Wang, Y.; Ji, Q.; Wang, L. Effect of Lactobacillus plantarum with Antioxidant Properties on the Flavour and Oxidation of Chinese Sausages. Preprints 2021, 2021040781. https://doi.org/10.20944/preprints202104.0781.v1.
Abstract
Effects of Lactobacillus plantarum (L. plantarum) strain P3 and mutant strain P3-M2 with antioxidant properties on fermented sausage flavour via lipid and protein oxidation inhibition were investigated. The commerical strain was used to as positive control (control group). Results showed that P3 and P3-M2 had the ability of reducing lipid and protein oxidantion during fermentation. The increase of lipoxygenase activity and thiobarbituric acid reactive substances (TBARS) values were retarded. Metmyoglobin(MetMb) content relatively decreased significantly(p < 0.05), while sulfhydryl group contents were significantly higher than those in the control((p < 0.05). Futhermore, changes in protein bands were confrimed with the less protein oxidation with P3-M2 than P3 and the control. Additionally, strain P3 and P3-M2 significantly enhanced the type and relative content of esters after fermented (p < 0.05), indicating that strain P3 and P3-M2 contributed to the production of flavor substances. These results revealed that L. plantarum strains with antioxidant properties were a promising approach in inhibiting lipid and protein oxidation of chinese sausage, maintaining the stable natural structure of protein, simultaneously improve the quality of sausage and promote the sausage to form a better flavor.
Keywords
Lactobacillus plantarum; Chinese sausage; antioxidation; flavour; quality
Subject
CHEMISTRY, Analytical Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
