Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria.

[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]