Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus sake and Staphylococcus xylosus were evaluated to determine their role in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages. Electrophoresis analysis showed that the hydrolysis of sarcoplasmic and myofibrillar proteins in dry sausages inoculated with bacterial strains was more severe than that in the non-inoculated control. The predominant free amino acids at the end of the fermentation were glutamic acid and alanine, both of which are involved in creating a desirable taste. The inoculation of dry sausages with bacterial strains, especially mixed strains, significantly decreased carbonyl formation and sulfhydryl loss in sausages (P<0.05). Both hydrolysis and oxidation led to increased surface hydrophobicity in sarcoplasmic and myofibrillar proteins. Fermentation of dry sausage with multiple bacterial strains could contribute to flavour formation via flavour precursors. The results demonstrate that Harbin dry sausage can be inoculated with a starter culture mixture of P. pentosaceus, L. curvatus and S. xylosus to improve flavour formation.
Meat Science – Elsevier
Published: Nov 1, 2016
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.
All for just $49/month
Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly
Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.
All the latest content is available, no embargo periods.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud