Comprehensive insights into the effect of color, texture, flavor and microbial community driven via yak bone-derived collagen peptides combined with tea polyphenols as a versatile additive in fermented sausages.

Abstract

In this study, yak bone collagen peptide-tea polyphenol binding peptides (YCP/TP) were successfully prepared and investigated for their positive effects in replacing nitrite to improve the color, texture, flavor and bacterial community structure of fermented sausages. Results showed that YCP/TP primarily binds through hydrogen bond interactions, enhancing its stability and functional properties. The YCP/TP can effectively inhibit the increase in pH, protein carbonyls and TBARS (p < 0.05), and maintain the a* of the sausage. Additionally, YCP/TP enhanced the hardness and springiness of sausages, thereby improving their chewiness and cohesiveness. A total of 60 flavor substances were detected by GC-MS, primarily consisting of aldehydes, alcohols, and esters. YCP/TP mainly boosted Leuconostoc, Lactobacillus and Weissella while reducing hgcI-clade; this dual regulatory role promotes the formation of the flavor in fermented sausages. These findings offer new insights into utilizing YCP/TP to manage the qualities, flavor and microorganisms of fermented products.