首页|Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat,a Chinese traditional meat
Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat,a Chinese traditional meat
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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.
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
Institute of Technology,China Resources Beer(Holdings)Company Limited,Beijing 100005,China
National Key Research and Development ProjectNational Natural Science Foundation of ChinaDalian Highlevel Talent Innovation Support ProgramBasic Research Project of Education Department of Liaoning Province
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