The effects of Lactobacillus plantarum and Staphylococcus simulans on the physicochemical properties, colony composition and flavor characteristics of low-sodium dry cured goose

To address the issues of high sodium content and limited flavor development in traditional dry cured meats, this study employed a low-sodium salt formulation composed of NaCl, KCl, l-Lys, and l-His to investigate the effects of low-sodium salt and inoculation with L. plantarum and S. simulans on the quality attributes of dry cured goose. The results showed that low-sodium salt effectively reduced sodium by 55 % without compromising perceived saltiness. Starters grew well in goose meat and became dominant genera, while suppressing undesirable ones. The inoculation significantly promoted the release of FAAs and FAs by enhancing enzyme activity (P < 0.05). The co-inoculated treatment (L+LS) enhanced umami and richness, reduced bitterness, and improved color characteristics, culminating in the highest overall acceptability score. In conclusion, the application of this low-sodium salt formulation and starter cultures presented as an effective strategy for producing healthier dry cured goose with optimized quality and flavor profile.