Effects of Burdock Addition and Different Starters on the Quality and Flavor Improvement of Duck Sausages

文献类型： 外文期刊

第一作者： Cui, Li

作者： Cui, Li;Huang, Wuyang;Zhao, Xuan;Song, Xingye;Wang, Tao;Guo, Yuxing;Zhou, Wenjing

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关键词： duck sausage; burdock; lactic acid bacteria; off-odor; antioxidant capacity

期刊名称：BIOLOGY-BASEL （ 影响因子：3.5； 五年影响因子：4.0 ）

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年卷期： 2025 年 14 卷 8 期

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收录情况： SCI

摘要： Burdock (Arctium lappa L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explored the integration of burdock powder and lactic acid bacteria fermentation to enhance the nutritional quality, sensory attributes, and flavor profiles of duck sausages. Three bacterial strains, Lacticaseibacillus casei, L. helveticus, and L. plantarum, were selected based on sensory analysis, and their effects on sausage properties were evaluated through combined fermentation trials. The results demonstrated that duck sausages fermented with L. plantarum and L. helveticus and supplemented with 3% burdock powder (PHB group) exhibited > 1.5-fold higher antioxidant activity (ABTS at 85.2 mu mol trolox/g and DPPH at 92.7 mu mol trolox/g, respectively; p < 0.05) and 15% increase in total phenolic content (8.24 mg gallic acid/g) compared to non-fermented counterparts. The PHB formulation also enhanced color stability (lightness, redness, yellowness), textural characteristics (hardness, springiness, cohesiveness), and sensory acceptability. Volatile compound analysis revealed a reduction in off-odor aldehydes (hexanal, (E)-2-octenal, (E)-2-decenal, and (E,E)-2,4-decadienal) and increased production of desirable aromatic compounds like tetramethyl-pyrazine. These findings highlight the potential of combining lactic acid bacteria fermentation with burdock powder to develop functional duck sausages with improved nutritional and sensory properties.

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