Effect of Staphylococcus simulans NJ201 Inoculation on the Quality and Oxidative Stability of Fermented Sausage

Fermented sausages were manufactured with Staphylococcus simulans NJ201 as a starter, and naturally fermented sausages were used as a control. The pH, color parameters, texture, peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value, protein carbonyl content, total sulfhydryl content, and volatile flavor composition in fermented sausages were measured to explore the effect of S. simulans NJ201 on the quality and oxidative stability of fermented sausages. The results showed that inoculation with S. simulans NJ201 significantly lowered the pH value of fermented sausage during its fermentation and maturation (P < 0.05), and improved the color and the texture characteristics. The POV, TBARS value and protein carbonyl content of the inoculated group were significantly lower than those of the control group (P < 0.05), whereas the sulfhydryl content was significantly higher than that of the control group (P < 0.05). The number and amount of volatile flavor substances in the inoculated group were higher than those in the control group. In summary, inoculation with S. simulans NJ201 can improve the taste and enhance the flavor of fermented sausages, effectively inhibit fat oxidation and protein oxidation and increase the oxidative stability of fermented sausages.