Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by Lactiplantibacillus plantarum and Saccharomyces cerevisiae

The effects of direct inoculation of compound culture starter (Lactiplantibacillus plantarum and Saccharomyces cerevisiae) on the color, texture, and flavor qualities of fermented pork liver, sausage, and jerky were investigated. The results showed that inoculation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae could significantly increase the lightness value (L*) and chroma value (C*) values of meat products and promote the color development of products. Meanwhile, it can also improve the tenderness of the products. The post-inoculation fermentation process enhanced the diversity and concentration of flavor compounds, improving the overall flavor of the product, and a total of 11 characteristic flavor compounds were identified. Inoculated fermentation reduced the levels of pentanal and methanethiol, which were unpleasant odor components in pork liver. In addition, inoculation fermentation could reduce the concentration of nonanal, which contributes to rancid fat odor in jerky. Inoculated fermentation enriched the flavor profile of meat products through the dual effects of “removing gamey flavor and enhancing aroma”. The results also showed that, after inoculation, the umami taste of meat products was enhanced, and bitter and sour tastes were inhibited. In conclusion, Lactiplantibacillus plantarum and Saccharomyces cerevisiae could serve as an excellent culture starter for industrial production, providing a feasible path for green and healthy meat processing.