The present study aimed to assess the palatability of sausages undergoing low‐temperature fermentation and drying process. Lactobacillus sakei D‐1001 or Lactobacillus salivarius A001 were used as starter cultures for fermentation, and the following properties of the sausages were investigated: colony‐forming units of lactic acid bacteria; concentrations of lactic acid, protein, peptides, and free amino acids; distribution of protein; composition of free amino acids; and physical properties and taste. Alterations in the composition of proteins, peptides, and free amino acids as well as in various physical properties were caused by fermentation by lactic acid bacteria. A sensory test indicated that the palatability of the fermented sausages was greater than that of the non‐fermented sausages, particularly in terms of hardness and juiciness. This was considered to be due to protein degeneration and changes in the physical properties of the sausages as a result of fermentation by lactic acid bacteria. However, the taste of the fermented sausages was sourer than that of the non‐fermented sausages, and therefore, inferior. Our study revealed that the palatability of the sausages in terms of hardness and juiciness were increased by low‐temperature fermentation by lactic acid bacteria and the drying process.

中文翻译：

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乳酸发酵低温干燥香肠的适口性和理化特性[J].

本研究旨在评估经过低温发酵和干燥过程的香肠的适口性。清酒乳杆菌D-1001 或唾液乳杆菌以 A001 为发酵剂，研究了香肠的以下特性：乳酸菌的菌落形成单位；乳酸、蛋白质、肽和游离氨基酸的浓度；蛋白质分布；游离氨基酸的组成；以及物理特性和味道。蛋白质、肽和游离氨基酸的组成以及各种物理性质的改变是由乳酸菌发酵引起的。感官测试表明，发酵香肠的适口性优于非发酵香肠，尤其是在硬度和多汁性方面。这被认为是由于乳酸菌发酵导致的蛋白质变性和香肠物理性质的变化。然而，发酵香肠的味道比未发酵香肠的味道更酸，因此是劣质的。我们的研究表明，通过乳酸菌低温发酵和干燥过程，香肠在硬度和多汁性方面的适口性得到了提高。