Food and Fermentation Industries >

2025 , Vol. 51 >Issue 12: 249 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040734

Effect of Lactobacillus paracasei and Kluyveromyces marxianus on quality of Tibetan pig ham

  • WANG Fei ,
  • Luosangyangji ,
  • HUANG Jingjing ,
  • LUO Zhang ,
  • LIU Zhendong ,
  • ZHANG Erhao ,
  • Lamaocaidan ,
  • LI Liang ,
  • XIE Ningning
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  • 1(School of Food Science, Xizang Agriculture and Animal Husbandry College, Nyingchi 860000,China)
    2(Institute of Agricultural Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031,China)
    3(Institute of Food and Drug Inspection of Tibet Autonomous Region, Lhasa 850000,China)

Received date: 2024-08-13

  Revised date: 2024-09-03

  Online published: 2025-07-11

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Abstract

As a characteristic economic pig breed in the plateau, Tibetan pigs have delicious meat and rich nutrition, making them an excellent fermented meat raw material.Using Lactobacillus paracasei (LP) and Kluyveromyces marxianus (KM) to inoculate fermented Tibetan pig hind legs, this study investigated the changes in physicochemical properties (pH value, water activity) and physical properties (color difference, texture characteristics) of cured, air dried, fermented, and matured Tibetan pig ham under single strain (LP or KM) and complex strain (LP+KM, abbreviated as LK) methods, and compared the differences in volatile flavor and sensory evaluation of Tibetan pig ham at the fermentation endpoint.Results showed that compared with natural fermentation (NF, unvaccinated), inoculation fermentation showed significant differences (P<0.05) after fermentation and maturation.Inoculation fermentation reduced the pH value (below 6.75), water activity (decreased by 2%-10%), hardness, chewiness, and adhesiveness of Tibetan pig ham, while improving its color, brightness, and elasticity (P<0.05).Among them, the elasticity of LP and LK fermentation increased by about 40%.Inoculation fermentation increased the total aldehyde, total ketone, and total ester contents of mature ham, and the KM and LK treatment groups formed various new alcohol, aldehyde, and ketone flavor compounds.In addition, the sensory qualities such as tissue morphology, color, appearance, and taste of the LK treatment group were superior to those of the single bacterium fermentation group.It can be seen that the combination of LP and KM plays an important role in enhancing the quality and flavor of Tibetan pig ham, and can be used as a quality improver in the industrial production of Tibetan pig ham.

Key words： Tibetan pig; ham; inoculated fermentation; physical and chemical quality; flavor

Cite this article

WANG Fei , Luosangyangji , HUANG Jingjing , LUO Zhang , LIU Zhendong , ZHANG Erhao , Lamaocaidan , LI Liang , XIE Ningning . Effect of Lactobacillus paracasei and Kluyveromyces marxianus on quality of Tibetan pig ham[J]. Food and Fermentation Industries, 2025 , 51(12) : 249 -258 . DOI: 10.13995/j.cnki.11-1802/ts.040734

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