This study investigated and compared the differences in gastrointestinal digestion among fresh pork, Chinese sausage, and Chinese sausage inoculated with Staphylococcus (S.) carnosus RT6. The results indicated that fermentation treatment improves gastric digestibility by inducing protein denaturation, transforming β-sheets into random coils and β-turns. The sausages inoculated with S. carnosus exhibited the best protein digestion characteristics, with the highest combined gastric/intestinal digestibility (77.38%). During in vitro gastrointestinal digestion, sausage inoculated with S. carnosus RT6 released more peptides (517) than traditional Chinese sausages (304) and fresh pork (134). The S. carnosus RT6 inoculate also yielded a higher proportion of peptides with molecular weights <1000 Da (36.21%) and more unique peptides. Furthermore, the digested peptides from the S. carnosus RT6 treatment were more widely distributed across the 3D structure of actin than those from the other treatments. The digested products of sausage inoculated with S. carnosus RT6 demonstrated superior radical scavenging activity, with DPPH, hydroxyl (·OH), and ABTS radical scavenging rates reaching 71.3%, 83.2%, and 80.5% respectively, and enhanced overall antioxidant capabilities. This study highlights the potential application of S. carnosus RT6 as a starter culture to enhance the nutritional quality of fermented sausage.

This study analyzed the differences in the physicochemical quality (pH, color, texture, moisture content, and water activity (a_w)) and flavor characteristics (taste and volatile substances) of fermented beef, pork, and lamb sausages. The results demonstrated that there were significant differences in the physicochemical qualities and flavor characteristics among fermented beef, pork, and lamb sausages. Among them, the redness value (a^*) and a_w of fermented lamb sausage were both the highest, with a favorable texture and mouthfeel; the response values of sweet and umami taste sensors for fermented beef sausage were both the highest, presenting a good taste; the total content of typical volatile substances such as esters (ethyl acetate and ethyl butyrate) and ketones was significantly higher than in fermented pork sausage than in fermented beef and lamb sausages (P < 0.05), primarily contributing to the delicate and more fruity flavors of the product, and it had higher overall sensory acceptability. In summary, there are great differences in the physicochemical properties and flavor of fermented beef, lamb, and pork sausages.

Fermented meat products are favored by consumers because of their unique flavor and rich diversity. As a coagulase-negative staphylococcus, Staphylococcus xylosus has been widely used in fermented meat products because of its good biosafety and fermentation characteristics. This paper reviews the role and importance of S. xylosus in the quality, flavor and safety of fermented meat products, as well as the composition, succession and metabolic characteristics of microbial communities during fermentation, hoping to provide theoretical reference and technical support for improving the flavor and quality of fermented meat products.