Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat,a Chinese traditional meat

Mengyang Liu ¹Xinping Lin ²Jing Yang ¹Xu Yan ¹Chaofan Ji ¹Huipeng Liang ³Sufang Zhang ¹Liang Dong¹

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作者信息

1. SKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China
2. SKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Department of Agricultural,Forest and Food Sciences,University of Torino,Turin 10095,Italy
3. SKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Institute of Technology,China Resources Beer(Holdings)Company Limited,Beijing 100005,China
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Abstract

This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.

Key words

Low salt/Fermented meat/Bacterial community/Amino acid content/Volatile compounds/Ester/Sour meat

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基金项目

National Key Research and Development Project(2022YFD2100902)

National Natural Science Foundation of China(32372363)

Dalian Highlevel Talent Innovation Support Program(2021RQ093)

Basic Research Project of Education Department of Liaoning Province(LJKZ0544)

出版年

2024

食品科学与人类健康(英文)

CSTPCD

ISSN：

段落导航