Bioprotective Potential of Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1 in Harbin Red Sausage Under Vacuum Packaging

Effective biopreservation strategies are essential to maintain product quality and extend shelf life. However, the low storage temperature (4 °C) of low-temperature meat products limits the growth and activity of most protective cultures, highlighting the need for psychrotrophic strains. This study evaluated the impact of various bioprotective cultures on the bacterial counts, physicochemical quality, flavor profile, and sensory characteristics of the Harbin red sausage under vacuum packaging for 28 days. In comparison with the control (uninoculated) and B2 (commercial <i>Latilactobacillus sakei</i> B2) groups, individual and mixed (1:1) inoculations with psychrotrophic <i>Pediococcus acidilactici</i> L1 and <i>Lactiplantibacillus plantarum</i> HG1-1 significantly inhibited the growth of <i>Acinetobacter</i> and <i>Staphylococcus</i> (<i>p</i> < 0.05), providing the sausage with superior color and texture and delaying lipid oxidation, thereby improving the sausage's overall acceptability on day 28. The electronic nose analyses indicated that Harbin red sausages inoculated with individual and mixed cultures of <i>Pe. acidilactici</i> L1 and <i>Lac. plantarum</i> HG1-1 exhibited less development of odor compounds during storage. Overall, both individual and mixed inoculations with <i>Pe. acidilactici</i> L1 and <i>Lac. plantarum</i> HG1-1 showed superior bioprotective effects on Harbin red sausages under vacuum packaging compared with commercial <i>Lat. sakei</i> B2, with the mixed inoculation treatment being the most effective.