The effect of different inoculum levels of Lactobacillus plantarum (10⁵, 10⁶ and 10⁷ CFU/g) on the quality characteristics and flavor profile of low-sodium dry sausage were explored in this study. The uninoculated sausage with 1.75% NaCl was regarded as a control. The pH, moisture content, water activity, shear force, lactic acid bacteria (LAB) count and Enterobacteria count of the four samples were measured on days 0, 3, 6 and 9 of fermentation and the flavor profiles were analyzed on the 9^th day by electronic nose (EN) and gas chromatography-mass spectrometry (GC-MS). The results showed that the moisture content and water activity of all treatments decreased gradually as the fermentation progressed; at the end of fermentation (day 9), the moisture contents and water activity of the LP6 and LP7 treatments were higher than those of the other treatments and the Enterobacteriaceae count of the LP7 treatment was the lowest among all treatments, while there was no significant difference in shear force among all treatments (P > 0.05). The pH of all treatments decreased gradually (except for day 0 of fermentation) with an increase in the inoculum level, and the LAB count increased gradually (except for day 6 of fermentation). Inoculation with L. plantarum increased the contents of acids and esters. The volatile compound contents of low-sodium dry sausages with different inoculum levels of L. plantarum were significantly different. Finally, sensory evaluation indicated that the overall acceptability of low-sodium dry sausage with an inoculum level of 10⁶ CFU/g was the highest, and its saltiness and sourness were moderate.

Using pea protein isolate (PPI) and pullulan (PUL) as raw materials and allicin (AC) as an antibacterial substance, nanofiber materials were prepared by electrospinning technology. The influence of allicin concentration on the structural and morphological characteristics, diameter distribution and antibacterial effects of nanofibers were investigated. Fourier transform infrared spectroscopy (FTIR) indicated that allicin was wrapped in the composite nanofibers. Scanning electron microscopy (SEM) showed that spherical structures of different sizes appeared around the nanofibers due to the addition of allicin. The size of the spherical structures increased (P < 0.05) with an increase in allicin concentration, while the nanofiber diameter gradually decreased (P < 0.05). With increasing allicin concentration up to 15%, the elastic modulus and tensile strength of the composite nanofibers gradually increased (P < 0.05), and the elongation at break gradually decreased (P < 0.05). Additionally, the composite nanofibers with more than 10% allicin exhibited an obvious bacteriostatic effect, and it was strongest at allicin concentrations of 15% and 20%, with inhibition zone diameters of 16.5 and 12.8 mm against E. coli and S. aureus, respectively. This research will provide data support and a theoretical basis for the development and application of new green food packaging nanomaterials.