Effect of fermentation by various bacterial strains on quality of dried duck meat slice-Reference-Cited by-同舟云学术

Effect of fermentation by various bacterial strains on quality of dried duck meat slice

Published:2020-10-23 Issue:2 Volume:17 Page:121-129
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Lu Yinyin¹²³,He Jun³,Cao Jinxuan³,Dang Yali³,Sun Yangying³,Pan Daodong¹²³

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University , Ningbo , PR China

2. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University , Ningbo , PR China

3. College of Food and Pharmaceutical Sciences, Ningbo University , Ningbo , PR China

Abstract

Abstract The effects of fermentation on the sensory qualities, lipid oxidation, harmful substances, and microbial growth of dried duck meat slice (DDMS) were investigated. The results showed that the optimal fermentation was controlled at 22.18 °C for 49.15 h with the mixed inoculation (7.09 log CFU/g) of Lactobacillus acidophilus and Pediococcus pentosaceus (2:1). Under the optimal fermentation conditions, the fermented DDMS presented higher scores of color (9.0 ± 0.16), aroma (8.8 ± 0.35), and total (8.9 ± 0.24) with lower hardness (5316 ± 98.80 g), compared to control (8.6 ± 0.21, 8.3 ± 0.26, 8.4 ± 0.08, and 7016 ± 114.17 g, respectively). Meanwhile, the histamine content decreased, and the nitrite content was reduced by nearly 60% in fermented DDMS. The lipid oxidation and microbial growth (Escherichia coli, mold, and yeast) in DDMS were also inhibited by fermentation. It provides useful data for improving the quality and safety of meat products.

Funder

Science and Technology Programs of ZhejiangModern Agricultural Technical Foundation of ChinaScience and Technology Programs of Ningbo

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2020-0076/pdf

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