The aim of this study was to utilize optimized processing conditions to obtain the highest conjugated linoleic acid (CLA) contents in semi-dry fermented sausages produced with L. plantarum AB20–961 and L. plantarum DSM 2601. Optimized conditions were 5.7 meat pH, 5% hydrolyzed safflower oil addition, 10⁸ CFU/g added starter culture, fermentation time of 73 h for L. plantarum DSM2601 and 79 h for L. plantarum AB20–961, 24 °C fermentation temperature, 65 °C internal cooking temperature and 90% relative humidity. Results indicated that CLA contents in sausages were increased 21% by L. plantarum AB20–961 and 121% by L. plantarum DSM2601 after fermentation compared to initial CLA level determined on manufacturing day (P < .05). After fermentation, an increased CLA content of sausages remained stable during heat processing and storage. Sausages incorporated with L. plantarum strains and hydrolyzed safflower oil had the highest TBARS and PUFA levels, and the lowest pH and moisture content (P < .05). Differences were not found in sensorial and other physicochemical properties among sausage treatment groups. This study demonstrated that high CLA content can be achieved in sausages by utilizing optimum processing conditions described above and starter cultures (L. plantarum AB20–961 and L. plantarum DSM2601) without any adverse effects on quality of the final product.

本研究的目的是利用优化的加工条件，在用植物乳杆菌AB20-961和植物乳杆菌DSM 2601生产的半干发酵香肠中获得最高的共轭亚油酸（CLA）含量。优化条件为5.7肉pH， 5％水解红花油此外，10 ⁸  CFU / g的加入起子培养物，发酵的73小时所需时间植物乳杆菌DSM2601和79 h对于植物乳杆菌AB20-961，24℃下发酵温度，65℃的内部温度的烹饪和相对湿度90％。结果表明在香肠该CLA含量增加21％的植物乳杆菌AB20-961和121％的植物乳杆菌发酵后的DSM2601与制造日确定的初始CLA水平相比（P  <  .05）。发酵后，香肠的CLA含量增加，在热处理和储存过程中保持稳定。掺入植物乳杆菌菌株和水解红花油的香肠的TBARS和PUFA含量最高，pH和水分含量最低（P  <  .05）。香肠治疗组之间在感官和其他理化性质上未发现差异。这项研究表明，通过利用上述最佳加工条件和发酵剂培养物，可以在香肠中实现较高的CLA含量（植物乳杆菌AB20-961和植物乳杆菌 DSM2601）对最终产品的质量没有任何不利影响。