Sodium salt is one of the important additives in food processing. However, excessive intake
of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in …

Protein, which is the main component of meat, is degraded and oxidized during meat
fermentation. During fermentation, macromolecular proteins are degraded into small …

This research aims to investigate the effects of Staphylococcus xylosus YCC3 (Sx YCC3)
and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial …

Microorganism metabolic activity is critical for the formation of unique flavors in fermented
meat products. To clarify the relationship between the formation of the special flavor of …

This study aimed to investigate the effect of different concentrations of Staphylococcus (S.)
xylosus protease on the proteolysis, quality characteristics, flavor development, and sensory …

Fermented sausages are traditional fermented meat products that are popular due to their
unique flavor and high nutritional value. Lipids are an important component and one of the …

The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and
0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of …

In this study, the bacterial communities and flavor metabolites of 27 traditional naturally
fermented sauerkraut samples collected from nine regions of Heilongjiang Province in …

An abundance of low-salt sausages had emerged in the market as high salt intake may pose
health risks to humans while their limited shelf-life becomes an urgent issue. In this study …

Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their
safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium …