Physicochemical characteristics, texture changes, proteolysis and volatile flavor compounds of fermented sausages by mixed starters: Effects of incorporating varying proportions of pale, soft and exudative pork

This aim of this study was to investigate the effect of incorporating varying proportions of pale, soft, and exudative (PSE) pork into fermented sausages on their quality and flavor profile with a mixed starter culture. PSE pork was combined with red, firm, and non-exudative (RFN) pork to create five treatment groups, including 100% PSE, 80% PSE/20% RFN, 50% PSE/50% RFN, 20% PSE/80% RFN, and 100% RFN. The study evaluated physicochemical characteristics, texture, color, proteolysis and volatile flavor compounds of fermented sausages. The pH value of the sausage decreased as the percentage of PSE pork content increased, resulting in a delayed effect on staphylococci growth in groups with more than 50% PSE pork addition. The inclusion of 100% PSE pork significantly reduced the hardness, cohesiveness, and springiness, the a* value and proteolysis of fermented sausages. Sausages with 80% and 100% PSE pork addition contained over 40 volatile flavor compounds, indicating greater abundance and diversity than those with 100% RFN pork. These findings provide a promising strategy for utilizing PSE pork in meat processing. • Adding 20% PSE pork was beneficial for proteolysis in fermented sausages. • PSE pork over 80% inhibited microbial growth during fermentation. • Over 50% PSE pork addition produced more flavor compounds of sausage. • 100% PSE pork had adverse effects on the texture of fermented sausages.