# Comparative analysis of fermented sausages from purebred and crossbred Bamei pig: physicochemical properties, fatty acids, microbiota, and metabolites

## TL;DR

This study compares fermented sausages made from purebred and crossbred Bamei pigs, finding that crossbred sausages have better sensory qualities and higher linoleic acid content.

## Contribution

The study provides new insights into the impact of pig breeding on fermented sausage quality, focusing on lipid metabolism and microbiota.

## Key findings

- Ternary crossbred pork sausages showed the best sensory scores and lowest water activity.
- Crossbred pork sausages had significantly higher linoleic acid and richer ester and olefin profiles.
- Lactobacillus and Leuconostoc were identified as core functional genera linked to flavor compounds.

## Abstract

The Bamei pig, an indigenous Chinese breed renowned for meat quality, remain poorly characterized for fermentation processing performance. The aim of this study was to compare the effects of Pure Bamei Pigs and its binary, ternary crossbred pork on physicochemical properties, microbiota, and flavor of fermented sausages. Ternary sausages exhibited the best sensory scores, the lowest water activity (Aw) and the richest profiles of olefins and esters. Metabolomics analyses showed that the most significant metabolic differences among the three groups of sausages centered on lipid metabolism. The polyunsaturated fatty acid contents, especially linoleic acid, were significantly higher in crossbred pork sausages than in Pure Bamei sausages. Microbiota analysis identified Lactobacillus and Leuconostoc were the core functional genera, was positively related to with fatty acid composition, ester alcohols, and terpenoids. Overall, ternary-cross Bamei pork is recommended as an optimal raw material for fermented Chinese sausages.

•Sausages made from ternary pork have better sensory characteristics.•Ternary pork sausages possess superior in high linoleic acid content.•The VOCs of Ternary pork Sausage are rich in olefins and high content of esters.•Lactobacillus and Leuconostoc were the core functional genera.•The most significant metabolic differences centered on lipid metabolism.

Sausages made from ternary pork have better sensory characteristics.

Ternary pork sausages possess superior in high linoleic acid content.

The VOCs of Ternary pork Sausage are rich in olefins and high content of esters.

Lactobacillus and Leuconostoc were the core functional genera.

The most significant metabolic differences centered on lipid metabolism.