Food and Fermentation Industries >

2020 , Vol. 46 >Issue 4: 57 - 64

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022514

Effect of lactic acid bacteria on physicochemical properties and volatile flavor substances of fermented yak meat sausage

  • GONG Jue ,
  • TANG Shanhu ,
  • LI Sining ,
  • ZHENG Jiao ,
  • TAN Xuemei
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  • (College of Life Science and Technology, Southwest Minzu University, Chengdu 610041,China)

Received date: 2019-10-11

  Online published: 2020-04-07

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Abstract

The effects of Lactobacillus sakei (LS), Lactobacillus plantarum (LP) and Pediococcus pentosaceus (PP) as starter culture on the physicochemical properties and volatile flavor substances of yak meat sausage were studied and compared with naturally fermented control group. The pH value, moisture content, color, total volatile base nitrogen (TVB-N), texture (TPA) and volatile flavor substances in the fermentation process of yak meat sausage were determined which in order to explore the effects of lactic acid bacteria on the quality of yak meat sausage. The results showed that with the prolongation of fermentation time, the pH value and moisture content decreased rapidly. The pH value and moisture content of the groups inoculated with lactic acid bacteria decreased faster than those of the control group. The pH value eventually fell to 5.2, and the moisture content decreased about 20%. The TVB-N content in the lactic acid bacteria-treated groups were significantly lower than that of the control group (P<0.05). The L* value, a* value and b* value of the PP group were significantly higher than those of the other groups (P<0.05). LS and LP groups had greater hardness, cohesiveness and chewiness. Higher contents of aldehydes, ketones and other substances of volatile substances were detected in the groups inoculated with lactic acid bacteria. Fermentation with lactic acid bacteria can improve the physicochemical properties and promote the formation of volatile flavor substances of yak meat sausage.

Key words： fermented sausage; yak meat; lactic acid bacteria; physicochemical properties; volatile flavor substances

Cite this article

GONG Jue , TANG Shanhu , LI Sining , ZHENG Jiao , TAN Xuemei . Effect of lactic acid bacteria on physicochemical properties and volatile flavor substances of fermented yak meat sausage[J]. Food and Fermentation Industries, 2020 , 46(4) : 57 -64 . DOI: 10.13995/j.cnki.11-1802/ts.022514

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