Food and Fermentation Industries >

2022 , Vol. 48 >Issue 19: 185 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030660

Screening, fermentation condition optimization and quality evaluation of commercial low acidity fermented beef starter

  • YANG Xiaogang ,
  • ZHAO Xinrui ,
  • DU Guocheng
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    3(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-01-10

  Revised date: 2022-01-21

  Online published: 2022-11-01

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Abstract

Three food-grade strains of lactic acid bacteria, staphylococci and yeasts were obtained from traditional fermented meat products in China after preliminary screening of fermentation characteristics and secondary screening of the ability of producing 3-methyl butyral. The results of antagonism tests, the combination of isolated strains and the optimization of species ratio showed that the optimal ratio of Lactobacillus plantarum LM34, Staphylococcus carnosus SAB18 and Wickerhamomyces anomalus YE3 was 2∶1∶1. The optimized fermentation conditions for new fermented starter were confirmed by single factor experiments and response surface methodology as follow: 35.87 ℃, 48.18 h and inoculum amount 1.32×107CFU/g. The pH value of fermented beef was 5.48 and the sensory evaluation score was 87.67 after fermentation tests. The optimized starter was compared with four commercial starters for meat products, and the differences in pH, free amino acid content, color difference, texture and volatile flavor substance content of beef fermented by different starter were analyzed and detected. The results showed that the beef fermented by the new starter had better color, taste, good flavor and comprehensive quality.

Key words： fermented starter; beef; 3-methyl-butanal; the combination of isolated strains; fermentation conditions; sensory evaluation; volatile flavor compounds

Cite this article

YANG Xiaogang , ZHAO Xinrui , DU Guocheng . Screening, fermentation condition optimization and quality evaluation of commercial low acidity fermented beef starter[J]. Food and Fermentation Industries, 2022 , 48(19) : 185 -195 . DOI: 10.13995/j.cnki.11-1802/ts.030660

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