EFFECTS OF STAPHYLOCOCCUS CONDIMENTI AND MICROCOCCUS CASEOLYTICUS ON THE VOLATILE COMPOUNDS OF CANTONESE SAUSAGE

ABSTRACT Two strains, Staphylococcus condimenti and Micrococcus caseolyticus, were screened and isolated from Cantonese sausage in this study. The effects of these two strains on the flavor of Cantonese sausage were also investigated. Three Cantonese sausage samples were prepared: control, sausage inoculated with S. condimenti (SC) and sausage inoculated with M. caseolyticus (MC). The volatile compounds were extracted by a headspace solid‐phase microextraction method, quantified and identified by gas chromatography–mass spectrometry. A total of 22, 22 and 25 volatile compounds were identified from the three samples, respectively. Larger amounts of volatile compounds (alcohols, aldehydes, ketones and esters) were detected in SC and MC, particularly for aldehydes and ethyl esters, whereas the amounts of hydrocarbons and heterocyclic compounds decreased. The results showed that both strains could accelerate the degradation and oxidation of lipids and proteins, and improve the flavor characteristics of Cantonese sausage. PRACTICAL APPLICATIONS Cantonese sausage is a traditional Chinese meat product that is well accepted by consumers over the world. In order to improve the flavor characteristics of this sausage, two strains, Staphylococcus condimenti and Micrococcus caseolyticus, were used as starter cultures for Cantonese sausage preparation in this work. The volatile compounds were identified by gas chromatography–mass spectrometry. The results showed that these two strains could be good flavor enhancers of Cantonese sausage. Therefore, application of S. condimenti or M. caseolyticus on the Cantonese sausage will be of great significance in improving the quality of this traditional food.