Production of fermented spicy rabbit meat using Lactobacillus paracasei-Reference-Cited by-同舟云学术

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Production of fermented spicy rabbit meat using Lactobacillus paracasei

Published:2021-10-15 Issue:1 Volume:45 Page:87-95
ISSN:1615-7591
Container-title:Bioprocess and Biosystems Engineering
language:en
Short-container-title:Bioprocess Biosyst Eng

Author:

Zhao Xingxiu,Li Shilu,Liu Yuanhao,He Yiguo,Hu Rong,Yang Jiao,Wang Qi

Funder

the Key Laboratory of Green Catalysis in Sichuan Province

Innovation and entrepreneurship training program for College Students

Key Laboratory of Culinary Science in Sichuan Province

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Bioengineering,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00449-021-02642-3.pdf

Reference24 articles.

1. Ansorena D, Zapelena MJ, Astiasarán I, Bello J (1998) Addition of palatase M (lipase from Rhizomucor miehei) to dry fermented sausages: effect over lipolysis and study of the further oxidation process by GCMS. J Agr Food Chem 46(8):3244–3248

2. Brewer MS (2009) Irradiation effects on meat flavor: a review. Meat Sci 81(1):1–14

3. Benkerroum N, Daoudi A, Hamraoui T, Ghalfi H, Thiry C, Duroy M, Evrart P, Roblain D, Thonart P (2010) Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages. J Appl Microbiol 98(1):56–63

4. Chang SS, Peterson RJ (2010) The basis of quality in muscle foods recent developments in the flavor of meat. J Food Sci 42(2):298–305

5. Chen J, Jiang YS, Yan TT (2014) Effect of starter cultures on changes in free fatty acids in dried rabbit meat slice. Food Sci 35(11):174–178

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1. Improving quality and consumer acceptance of rabbit meat: Prospects and challenges;Meat Science;2024-09

2. The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation;International Journal of Food Microbiology;2024-08

3. The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products;Foods;2024-02-17

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