Pork was fermented and preserved with traditional manufacturing technology of Sour meat in Chongqing-Guizhou area. The physical characteristics, main nutritional safety indexes of sour meat at different stages were measured and sensory evaluation was carried out to explore the effect of fermentation time on the nutrition and safety of Sour Meat. The results showed that the color and texture of the sour meat were significantly changed (P<0.05)during the fermentation preservation period, which showed that the fermented 20-50 d Sour meat has good hardness, chewiness and color. However, with the fermentation time prolonged, the gel gradually deteriorated to cause the elasticity to fall, and the flesh color began to become pale yellow. During fermentation, the content of protein and fat decreased while the content of POV and nitrite increased gradually. The value of TVB-N and TBA was on the rise and has a good linear relationship with the fermentation time, and both could be used as an important index to judge the quality of Sour meat. Lactobacillus number and pH values were fluctuated in 6.28-6.70 lgCFU /g and 4.47-4.78, respectively. Besides, the growth of enterobacteriaceae was inhibited to a certain extent. Sensory evaluation showed that the quality of fermented 50-80 d sour meat was good, followed by 20 days and 110 days. At the same time, by combining the determination results of TBA and TVB-N, we preliminarily judged that the consumption period within 110 days was advisable, not more than 140 days.
WEI Cheng
,
CHANG Rong
,
DUAN Zhenzhen
,
ZHOU Caiqiong
. Effects of fermentation time on physical properties and food safety of sour meat[J]. Food and Fermentation Industries, 2019
, 45(8)
: 86
-92
.
DOI: 10.13995/j.cnki.11-1802/ts.016620
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