Dynamic changes and correlations of physicochemical, volatile metabolites, and bacterial communities during fermentation of sour meat fermented from goose meat

Abstract

This study has been designed to investigate the volatile profiles, physicochemical properties, bacterial succession, together with their interrelationships along the 45-day fermentation of goose sour meat, sampled at 0 (G0), 15 (G15), 30 (G30), and 45 (G45) days. Fermentation resulted in decreased pH and springiness and increased hardness, chewiness, and L ∗ values ( p < 0.05). GC-IMS analysis identified 40 volatile compounds, with rPCA highlighting shifts in compound levels over time. Key volatiles, such as isovaleraldehyde-D/M, ethyl acetate-D, and acetic acid-D, increased notably at later stages (G30 and G45), while 1-hexanol-D/M and 2-nonanone decreased. Bacterial diversity indices declined, with Leuconostoc , Lactobacillus , and Staphylococcus identified as dominant bacteria genera. Lactobacillus gradually outcompeted other bacteria genera, reaching peak abundance at 45 days. Lactobacillus abundance correlated positively with pH reduction, key volatiles, and chewiness, enhancing product characteristics. These findings provide valuable insights into bacterial and flavor development in goose sour meat fermentation, aiding future research. • GC-IMS detected 40 volatiles, with acids rising and alcohols declining over time. • 12 key volatile compounds identified based on rPCA analysis and ROAV >1. • Ethyl esters play crucial roles on developing the pleasant flavor of sour meat. • Lactobacillus outcompeted other genera during fermentation. • Lactobacillus was positively related to flavor traits, desirable acidity, and firm texture.

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