Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles.

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]