Effects of Different Starters on the Quality and Flavor Improvement of Fermented Burdock Duck Sausages

Abstract

Adding plant-based ingredients and artificially inoculating microorganisms can be used to enrich the taste of meat products. Here, a functional duck meat fermented sausage was prepared by adding burdock powder and screening suitable fermentation bacteria. Lactobacillus casei, L. helveticus, and L. plantarum were selected as candidate strains of later composite strains to fermented duck sausages. The PHB (duck sausage fermented by L. plantarum and L. helveticus with the addition of burdock powder) was found to enhance the antioxidant capacity significantly, with the higher ABTS, DPPH and FRAP values (1.16, 0.31, and 0.50 μmol trolox/g, P < 0.05). The total phenolic content of PHB increased 30% whereas total flavonoid content was 78% lower. The color, texture and sensory score of PHB was also better. Some volatiles (benzeneacetaldehyde, hexanal, benzaldehyde, and benzene, 1,3-dimethyl-) affecting the flavor of sausages were removed by fermentation and new aromatic substances were produced, including α-curcumene, toluene, and limonene.

Keywords: Mixed bacteria, Burdock duck sausage, Quality, Volatile substance