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The traditional dry sausage is highly appreciated in China because of its unique quality characteristics, but it contains high salt content. Hence, this study aimed to evaluate the effects of lactic acid bacteria (LAB) comprising Lactobacillus sakei (LS), Lactobacillus curvatus (LC), Lactobacillus plantarum (LP), and Weissella hellenica (WH) on the quality attributes of the reduced-salt dry fermented sausages. The results indicated that the LP sausage showed higher (P < 0.05) shear force value compared to the other sausages, while the LP, LC, and WH sausages had higher (P < 0.05) lightness values than the control sausages. Seventy-six volatile compounds were detected, and nine compounds were identified as the key differential volatile compounds among the sausages based on partial least squares discriminant analysis. Clustering analysis of electronic nose results corresponded well to the volatile compound results. The sensory evaluation confirmed that the inoculation with LC and LP had a positive impact on the aroma, color, and hardness attributes of the reduced-salt sausages. Besides, partial least squares regression analysis further indicated that L. curvatus and L. plantarum could be used as the potential starter cultures to manufacture reduced-salt dry fermented sausage having improved texture, color, and flavor. [Display omitted] • The LP sausage shows higher shear force value compared to the other sausages. • The LP, LC, and WH sausages have higher lightness values than the control sausages. • Seventy-six volatile compounds are detected in dry fermented sausage. • Sensory attributes correlate with the key volatile compounds using PLSR analysis. • L. curvatus and L. plantarum can improve the quality of reduced-salt dry sausage. [ABSTRACT FROM AUTHOR]

[Display omitted] • L. curvatus , W. hellenica , and L. plantarum promoted free amino acid release. • The E-tongue result was consistent with the sensory evaluation by PLSR analysis. • The taste compounds were correlated to the sensory properties using PLSR analysis. • W. hellenica and L. plantarum could improve the taste of reduced-salt dry sausage. The purpose of this study was to investigate the effects of lactic acid bacteria (LAB) including Lactobacillus curvatus , Lactobacillus sakei , Weissella hellenica , and Lactobacillus plantarum on the taste profiles of reduced-salt dry sausage. The results showed that the inoculation of LAB increased the moisture content and water activity and decreased the pH values of the sausages. Higher contents of total free amino acids (FAAs) were observed in the inoculated sausages (P < 0.05), especially for the sausages inoculated with L. curvatus , W. hellenica , and L. plantarum. The sausage inoculated with W. hellenica also had higher contents of organic acids than the other sausages (P < 0.05). In addition, partial least squares regression analysis demonstrated that the taste properties characterized by electronic tongue were consistent with the sensory evaluation results, and FAAs and organic acids contributed to the taste properties of the reduced-salt dry sausage. These results highlight the potential of W. hellenica and L. plantarum for the production of reduced-salt dry sausage with improved taste profiles. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5% and 1.0%) on the bacterial growth, physicochemical characteristics, flavour profile and sensory traits of fermented dry sausage. The moisture content, water activity and lactic acid bacteria count increased as the NaCl level decreased (P < 0.05), contributing to decreases in pH (P < 0.05). A total of 50 volatile compounds were identified, and increases in volatile compounds, such as acetone, 3-hydroxy-2-butanone, with high odour activity values derived from carbohydrate metabolism and lipid oxidation may contribute to flavour development (P < 0.05). Additionally, the increased Staphylococcus spp. counts in sausages with 2.0% and 2.5% NaCl contributed to the increased contents of ethyl octanoate, ethyl butyrate and ethyl acetate (P < 0.05). Sensory evaluation showed higher scores for taste, chewiness and aroma in sausages with 2.0% and 2.5% NaCl. Therefore, it can be concluded that 2.0% NaCl can be employed as the desired addition level in fermented sausage to achieve better quality and flavour. • Sausages with reduction in NaCl level had higher moisture content and water activity. • The reduction of NaCl level increased lactic acid bacteria population. • Volatile compounds in fermented sausage during fermentation were identified. • 2.0% NaCl can be employed as the desired addition level in fermented sausage. [ABSTRACT FROM AUTHOR]