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Effect of Weissella jogaejeotgali SL7 on the Quality and Flavour of Fermented Sausages
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Jiao ZHOU1, Jianlin JIA1, Lili JI1, 2, Haichuan PENG1, Shuyao XIE1, Yuzhu LIN1, Yin ZHANG1, 3, *
Science and Technology of Food Industry | 2026, 47(13) : 312 - 323
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Science and Technology of Food Industry | 2026, 47(13): 312-323
• Analysis and Determination •
Effect of Weissella jogaejeotgali SL7 on the Quality and Flavour of Fermented Sausages
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Jiao ZHOU1, Jianlin JIA1, Lili JI1, 2, Haichuan PENG1, Shuyao XIE1, Yuzhu LIN1, Yin ZHANG1, 3, *
Affiliations
  • 1Sichuan Provincial Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China
  • 2Sichuan Provincial Engineering Research Centre for Meat Product Quality Improvement and Safety Control Technology, Chengdu 610106, China
  • 3College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Published: 2026-07-01 doi: 10.13386/j.issn1002-0306.2025070137
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To investigate the effect of Weissella jogaejeotgali SL7 (W.jogaejeotgali SL7) on the quality and flavor of fermented sausage, fermented sausage without SL7 was used as the control group. The dynamic changes and differences in physicochemical properties (pH, moisture content, water activity), total bacterial count, nitrite content, peroxide value, thiobarbituric acid (TBARS), carbonyl, sulfhydryl groups, and volatile flavor compounds during the fermentation process were analyzed. The results showed that the pH, moisture content, water activity (aw), and total bacterial count of fermented sausage with W. jogaejeotgali SL7 added were significantly (P<0.05) lower than those of the control group (CK), and the nitrite content (1.71 mg/kg) was significantly (P<0.05) lower than that of the CK group. The peroxide value (POV), TBARS, and carbonyl content of W. jogaejeotgali SL7 fermented sausage were significantly (P<0.05) lower than those of the CK group, while the total sulfhydryl content was significantly (P<0.05) higher than that of the CK group. The HS-SPEM-GC/MS method was used to determine the content of volatile flavor compounds in W. jogaejeotgali SL group, which was 7668.93 µg/kg, including 89 types of volatile flavor compounds such as alcohols, terpenes, aldehydes, and ketones. The quantity was much higher than that of other groups. Adding W. jogaejeotgali SL7 to fermented sausage can significantly reduce its nitrite content, effectively inhibited fat and protein oxidation, and promote the formation of flavor compounds.

Weissella jogaejeotgali SL7  /  fermented sausage  /  quality  /  flavour  /  nitrite
周娇, 贾溅琳, 吉莉莉, 彭海川, 谢姝瑶, 林昱竹, 张崟. Weissella jogaejeotgali SL7对发酵香肠品质及风味的影响. 食品工业科技, 2026 , 47 (13) : 312 -323 . DOI: 10.13386/j.issn1002-0306.2025070137
Jiao ZHOU, Jianlin JIA, Lili JI, Haichuan PENG, Shuyao XIE, Yuzhu LIN, Yin ZHANG. Effect of Weissella jogaejeotgali SL7 on the Quality and Flavour of Fermented Sausages[J]. Science and Technology of Food Industry, 2026 , 47 (13) : 312 -323 . DOI: 10.13386/j.issn1002-0306.2025070137
Appendix
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Year 2026 volume 47 Issue 13
144
66
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Article Info
doi: 10.13386/j.issn1002-0306.2025070137
  • Receive Date：2025-07-10
  • Online Date：2026-10-24
  • Published：2026-07-01
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  • Received：2025-07-10
Affiliations
    1Sichuan Provincial Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China
    2Sichuan Provincial Engineering Research Centre for Meat Product Quality Improvement and Safety Control Technology, Chengdu 610106, China
    3College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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