文献类型： 外文期刊

作者： Song, Zhaoyang ¹ ; Zheng, Ya ² ; Ma, Yabin ¹ ; Ni, Wenjing ¹ ; Cao, Yinjuan ³ ; Han, Ling ¹ ; Yu, Qunli ¹ ;

作者机构： 1.Gansu Agr Univ, Coll Food Sci & Engn, 1 Yingmen Village, Lanzhou 730070, Peoples R China

2.Gansu Acad Agr Sci, Inst Storage & Proc Agr Prod, Lanzhou, Peoples R China

3.Ningxia Univ, Coll Food Sci & Engn, Yinchuan, Peoples R China

关键词： Yak bone-derived collagen peptides; Tea polyphenols; Versatile additive; Fermented sausages; Flavor; Microbial community

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 219 卷

页码：

收录情况： SCI

摘要： In this study, yak bone collagen peptide-tea polyphenol binding peptides (YCP/TP) were successfully prepared and investigated for their positive effects in replacing nitrite to improve the color, texture, flavor and bacterial community structure of fermented sausages. Results showed that YCP/TP primarily binds through hydrogen bond interactions, enhancing its stability and functional properties. The YCP/TP can effectively inhibit the increase in pH, protein carbonyls and TBARS (p < 0.05), and maintain the a* of the sausage. Additionally, YCP/TP enhanced the hardness and springiness of sausages, thereby improving their chewiness and cohesiveness. A total of 60 flavor substances were detected by GC-MS, primarily consisting of aldehydes, alcohols, and esters. YCP/TP mainly boosted Leuconostoc, Lactobacillus and Weissella while reducing hgcI-clade; this dual regulatory role promotes the formation of the flavor in fermented sausages. These findings offer new insights into utilizing YCP/TP to manage the qualities, flavor and microorganisms of fermented products.