Effects of Mixed-Strain Starter Culture on Quality, Flavor and Antioxidant Activity of Fermented Fish Sausage

Abstract

To explore the effect of functional starter cultures on the quality, flavor and antioxidant activity of fermented fish sausage, we prepared fermented fish sausage by inoculation with a cocktail of the functional starter culture strains Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 or natural fermentation as a control, and we measured the pH, texture, color difference, antioxidant capacity, volatile flavor substances and free amino acids of the prepared samples. The results showed that inoculation with functional starter culture could rapidly reduce the pH of fish sausage during fermentation and improve the stability and safety of the sausage; improve the hardness and chewiness, and enhance the brightness and color, thereby making the sausage have better quality; significantly increase the scavenging capacity of sausage-derived peptides against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical cation and hydroxyl radical, contributing to improving the antioxidant activity of sausage-derived peptides; and increase the contents of ketones, esters and other flavor substances, enriching the flavor of the sausage and making it have a stronger sweetness and fruity aroma. Moreover, inoculation with functional starter culture promoted the release of free amino acids from the sausage, which was conducive to enhancing the nutritional properties, antioxidant capacity and flavor of the sausage.

Keywords

• fermented fish sausage; mixed-stain starter cultures; antioxidant; gas chromatography-mass spectrometry