期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 307, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2019.108286
关键词
Sour meat fermentation; Temperature; Microbial community; Amino acid; Volatile organic compound; Flavor
资金
- National Key Research and Development Project [2018YFD0400400]
- Natural Science Foundation of Liaoning Province [20170540057]
- High-Level Talents Innovation and Entrepreneurship Project of Dalian [2017RQ045]
This study was designed to explore the temperature effects on bacterial communities and metabolites, as well as their relationships during the fermentation of sour meat, a traditional fermented meat product in the ethnic minority regions of China. Results showed that reduction of pH and increase of lactic acid and free amino acid contents occurred (p < 0.05) as the fermentation temperature and time increased, and the tendency was more apparent at higher temperature. During the fermentation, Lactobacillus gradually replaced other genera, and higher the temperature, more rapid was the process. Both the number and amount of volatile organic compounds increased at higher temperatures. Hexanal, benzaldehyde, nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol and octanal were identified as the key volatile organic compounds produced by Lactobacillus in sour meat as main contributors to odor as confirmed by variable importance in the projection analysis. Redundancy analysis and Pearson correlation showed positive correlation between Lactobacillus and desired product characteristics, such as higher content of lactic acid, free amino acids, volatile organic compounds, and lower pH and water activity values, which may represent a better quality and longer shelf life after fermentation at higher temperature. Therefore fermentation at 20 degrees C and 25 degrees C are proposed as optimum temperatures for sour meat production.
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