Effects of Latilactobacillus sakei and sweet tea polysaccharides on the quality and storage stability of braised pork intestines

This study investigated effects of Latilactobacillus sakei ( L. sakei ) and sweet tea polysaccharide (STP) on the quality, storage stability, and flavor of prepackaged braised pork intestines. Samples were stored at 4°C for 42 days. Preservation efficacy was evaluated by monitoring physicochemical properties. Microbial community dynamics were analyzed via 16S rRNA sequencing, volatile compounds by GC-MS, and metabolic pathways by untargeted metabolomics. Results showed that the MG group exhibited the best preservation, maintaining the lowest pH, TBARS, and TVB-N by day 42, indicating synergistic effects in antioxidant activity and protein degradation inhibition. Microbial analysis revealed that L. sakei inoculation established Latilactobacillus dominance and suppressed spoilage bacteria like Pseudomonas , with STP further enhancing this effect. Flavor profiling identified the highest levels of key aroma compounds (e.g., ethyl maltol, linalool, anethole) in the MG group. Metabolomics indicated that the combined treatment activated critical pathways related to flavor and antioxidant capacity, including the TCA cycle, glutathione metabolism, and flavonoid biosynthesis. In summary, the LAB-STP combination establishes a multi-target preservation system, providing an effective solution for enhancing the quality of traditional meat products and extending their shelf life.