Effect of lactic acid bacteria and Staphylococcus inoculation and fermentation on quality of Sichuan sauce meat
In this study,Lactobacillus plantarum R3 and Staphylococcus saprophyticus S25 screened from fermented meat products were inoculated in a ratio of 2∶1 in Sichuan sauce meat to explore the effects of inoculation and fermentation on the sensory quality,micro-organisms,basic physical and chemical indexes,and volatile flavor compounds of Sichuan sauce meat.Results showed that the total senso-ry score of inoculated fermented Sichuan sauce meat was 87.6 points,which significantly improved the color and texture of the product.The microbial results showed a trend of first increasing and then decreasing,and the number of molds and yeasts in the experimental group was only 0.4 times that of the control group,and the content of biogenic amines(total biogenic amines,histamine,and tyramine)could be significantly reduced by inoculation and fermentation(P＜0.05),which were 79％,47％,and 80％lower than those in the control group,respectively.A total of 39 volatile compounds were detected,38 in the experimental group and 19 in the control group,among which the experimental group had the highest content of aldehydes and lipids,both of which accounted for 30.77％of the total volatile compounds.This study showed that lactic acid bacteria and staphylococcus inoculation and fermentation could improve the eating quality of Sichuan sauce meat,and at the same time increase the content of volatile substances in Sichuan sauce meat to ensure its safety and quality.
万方数据
维普
