木糖葡萄球菌YCC3对发酵香肠品质的影响

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Abstract：Fermented sausages arerich innutrients，haveaunique flavor，andboastalongshelf life.However，naturally fermented sausages are often plagued by contamination by spoilage microorganisms and unstable quality.As a result，the aditionofstartercultures iscommonlyemployed toenhance sausagequality.Inthis study，the efectof Staphylococcus xylosus YCC3 on improving the quality of fermented sausage was investigated by measuring the pH ，wateractivity （aw） color，texture characteristics，pigment content，thiobarbituric acid reactive substances （TBARS）value，peroxide value （POV），and nitrite content during the ripening processFermented sausage prepared withonlyacidifiers served as control. Additionally，thefreeaminoacidcontentandsensoryevaluationofthefinalproductsweredetermined.Theresultsshowed that compared with the control group，inoculation with S⋅ xylosus YCC3 improved the color and texture characteristics of the sausage，promoted the decrease in the pH， significantly lowered the TBARS valueand POV ），andreduced thegenerationof nitrite.Attheendofripening，atotalof16freeaminoacidswereidentifiedinboth fermentedsausages， and thecontents of total amino acids，swet amino acids，umami amino acids，and essential amino acids in theYCC3 group was significantly higher than those observed in the control group （P<0.05） .Inoculation with S. xylosus YCC3 improvedthesensoryscoreoffermentedsausage.Inconclusion，inoculationwithS.xylosusYCC3wasabletoimprove the physicochemicalproperties offermentedsausageand enrich itsaminoacid content while ensuring itssafety forconsumption.

Keywords：Staphylococcusxylosus YCC3;fermented sausage;quality;freeaminoacids DOI：10.7506/rlyj1001-8123-20241231-355

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2025）09-0035-08

收稿日期：2024-12-31

引文格式：

董颖颖，刘莹，栗晓东，等.木糖葡萄球菌YCC3对发酵香肠品质的影响[J].肉类研究，2025，39（9）：35-42.DOI：10.7506/ rlyj1001-8123-20241231-355. http：//www.rlyj.net.cn DONG Yingying，LIU Ying，LI Xiaodong，etal.Efectof Staphylococcus xylosus YCC3 on thequalityoffermented sausage[J]. Meat Research，2025，39（9）：35-42.DOI：10.7506/rlyj1001-8123-20241231-355. http：//www.rlyj.net.cn

发酵香肠是一种以肉为原料，添加盐、糖和香辛料后，经微生物发酵形成的一种具有良好色泽和质地、独特风味、可长期贮藏的发酵肉制品，深受消费者喜爱[1]。（剩余17831字）