Research progress on the gel properties of fermented sausage

Abstract

Fermented sausage is a fermented meat product favored by a large number of of consumers. In fermented sausages, the formation of gel is one of the key steps, and its composition mainly includes meat protein and fat, among which myofibrillar protein is essential for the gel properties of fermented sausages. During the processing of fermented sausages, the myofibrillar protein and myosin in the meat are deformed, losing their original solubility and becoming a gel substance, while the metabolites and enzymes of microorganisms in the fermented sausage can interact with the protein and fat in the meat to promote the formation of gel, thereby helping to improve the texture, water retention and taste of the fermented sausage. In this paper, the formation mechanism of gel properties of fermented sausage was comprehensively discussed, the effects of lactic acid bacteria, temperature, and other factors on the gel properties of fermented sausage were analyzed, and the research methods of gel properties were introduced. The aim was to provide a basis for the control of process parameters in the processing of fermented sausage and to provide a reference for further improving the gel quality of fermented sausage.

Keywords

• fermented meat products
• gel properties
• myofibrillar protein
• lactic acid bacteria