Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 144 - 153

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038345

Preparation of mold starter cultures and its effect on the quality of dry-cured pork

  • ZANG Liping ,
  • WEI Jianping ,
  • HE Houde ,
  • XIANG Jun ,
  • CHEN Yanjie ,
  • ZHAO Xiaoxia ,
  • WANG Xuejiao ,
  • CAO Jianxin
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  • 1(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
    2(College of Food Science and Technology, Northwest University, Xi'an 710069, China)
    3(Teh-ho Canned-Food Company, Kunming 650500, China)

Received date: 2023-12-22

  Revised date: 2024-01-10

  Online published: 2024-11-28

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Abstract

The effects of six mold starter cultures on the physicochemical properties and flavor of dry-cured pork, as the simulation system of Xuanwei hams, were investigated.Among the six mold starter cultures, the Penicillium rubens W10-1+Penicillium fuscoglaucum V8 group exhibited the highest neutral/acid protease and lipase activities.The mold starter cultures were inoculated on the dry-cured pork, it was found that the inoculation of molds improved the water activity, pH, and protein degradation index of the dry-cured pork compared to the natural fermentation group.Notably, the mentioned physiochemical properties were still maintained within the optimal range for the dry-cured meat product.Furthermore, inoculating molds increased the variety of volatile flavor compounds, reduced the content of aldehydes, improved brightness and redness, and decreased shear force and thiobarbituric acid value.Among them, the P.rubens W10-1+P.fuscoglaucum V8 group performed the best in improving the quality of dry-cured pork.Electronic nose analysis showed that the flavor characteristics of the P.rubens W10-1+P.fuscoglaucum V8 group was most similar to the natural fermentation group, and also reduced lipid oxidation.Electronic tongue analysis indicated that the umami and richness of the P.rubens W10-1+P.fuscoglaucum V8 group were significantly higher than those in the natural fermentation group, while the sourness was significantly lower than that in the natural fermentation group.Therefore, the P.rubens W10-1+P.fuscoglaucum V8 group was the most suitable mold starter culture for dry-cured meat products and provided a technical support for enhancing the quality of Xuanwei hams.

Key words： dry-cured pork; mold starter culture; physicochemical property; flavor; taste

Cite this article

ZANG Liping , WEI Jianping , HE Houde , XIANG Jun , CHEN Yanjie , ZHAO Xiaoxia , WANG Xuejiao , CAO Jianxin . Preparation of mold starter cultures and its effect on the quality of dry-cured pork[J]. Food and Fermentation Industries, 2024 , 50(21) : 144 -153 . DOI: 10.13995/j.cnki.11-1802/ts.038345

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