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 12 million articles from more than
10,000 peer-reviewed journals.
All for just $49/month
Read as many articles as you need. Full articles with original layout, charts and figures. Read online, from anywhere.
Keep up with your field with Personalized Recommendations and Follow Journals to get automatic updates.
It’s easy to organize your research with our built-in tools.
Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera