Food and Fermentation Industries >

2023 , Vol. 49 >Issue 21: 74 - 82

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034726

Effect of lactic acid bacteria fermentation broth on the quality and volatile flavor compounds of marinated beef

  • KONG Qi ,
  • RAO Shengqi ,
  • HANG Feng
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  • 1(College of Food Science and Engineering,Yangzhou University, Yangzhou 225127, China)
    2(Jiangnan University (Yangzhou) Institute of Food Biotechnology, Yangzhou 225000,China)

Received date: 2022-12-27

  Revised date: 2023-01-29

  Online published: 2023-12-08

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Abstract

A new type of seasoned and marinated beef was obtained by curing with the conventional seasoning and lactic acid bacteria (LAB) fermentation broth (Lactobacillus plantarum VSCDJY5-L5:Lactobacillus rhamnosus FAHWH5L1:Pediococcus acidilactici ZT45 = 1:1:1) at 10 ℃ for 8h. The differences in quality and flavor components of the beef marinated by the LAB broth-assisted seasoning (LAB broth group), the beef marinated by the seasoning (control group) and uncured beef (blank group) were compared and analyzed. The results of the texture and sensory evaluation analysis showed that the hardness and chewiness of the LAB broth group were significantly lower compared to the control and blank groups (P<0.05), while the flavor, juiciness, and overall acceptability were remarkably increased. The results of solid phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS) and principal component analysis showed that compared with the control and the blank group, the variety of volatile flavor compounds in the LAB broth group were notably increased, especially those containing sulfur and nitrogen. Furthermore, 2-methylpyrazine is the key flavor substance in LAB broth group, which is beneficial to the roasted aroma of marinated beef. In conclusion, LAB broth can observably improve the texture and flavor of marinated beef. This study provides a theoretical basis and technical support for the application of LAB broth in the preparation of marinated beef and its industrial production.

Key words： lactic acid bacteria fermentation broth; marinated beef; texture; sensory evaluation; volatile flavor compounds

Cite this article

KONG Qi , RAO Shengqi , HANG Feng . Effect of lactic acid bacteria fermentation broth on the quality and volatile flavor compounds of marinated beef[J]. Food and Fermentation Industries, 2023 , 49(21) : 74 -82 . DOI: 10.13995/j.cnki.11-1802/ts.034726

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