Effects of Compound Starter on Aflatoxin B1 Residues and Meat Quality in Fermented Chicken Jerky
Chicken jerky has been developed as snack food and pet food with an increasing consumption due to its low fat and high protein.However,chicken jerky may still contain aflatoxin B1(AFB1)residual,which have not attracted enough public attention.This study aims to study the effects of compound probiotics as starter cultures on the AFB,residual and meat quality in chicken jerky.The response surface method was used to screen the compound probiotics,when the viable counts of Candida utilis,Lactobacillus casein and Bacillus subtilis were 1.0×108,5.0×108 and 5.0×108 CFU/mL,respectively,and the AFB,degradation rate was reached 90.18％.Further analysis of meat quality showed that compared with the non-fermented chicken jerky,the shear force and pH were decreased 37.51％and 23.94％,respectively,while the L*value increased 37.61％in the fermented chicken jerky(P＜0.05).This experiment provides new ideas for the reasonable utilization of chicken contaminated with mold toxins and the development of probiotics starter.
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