Effects of Allium mongolicum Regel and Starter Culture on the Quality and Metabolite Changes in Fermented Sheep Liver Strips

The naturally occurring substance Allium mongolicum Regel (AMR) can improve the quality of fermented meat products. In this study, AMR was used to prepare fermented sheep liver strips under both natural and controlled fermentation conditions in comparison with the formulation without AMR addition. The quality and differentially abundant metabolite changes associated with AMR‐assisted fermentation were evaluated. The results showed that AMR combined with starter culture (AF group) can significantly reduce pH and enhance the texture of sheep liver strips ( p  < 0.05) compared to the other groups. Furthermore, metabolomics analysis revealed that the addition of AMR promoted the release of flavor compounds, such as dipeptides (Glu‐Ile, Val‐Leu), and potential anti‐inflammatory tryptophan derivatives. Five sterol species, nicotinamide, and two tryptophan derivatives were found to increase significantly with prolonged fermentation time in the AF group. This research supports the development of new fermented meat products and improves the utilization of sheep by‐products.