Abstract：The effects of natural fermentation versus directed vat set (DVS, a mixed starter culture of Staphylococcus carnosus, Staphylococcus xylosus, Pediococcus pentosaceus, Lactobacillus sakei and Debaromyces hansenii) on the processing and quality characteristics of Sichuan goat ham were studied. The results showed the moisture content and water activity (aw) of ham decreased rapidly in the early stage of natural fermentation, and gradually remained stable in the later stage. The pH value declined rapidly in the first week of fermentation, and gradually rose in the later stage of maturation. The NaCl content, perioxide value (POV), thiobarbituric acid reactive substances (TBARs) value and total volatile basic nitrogen (TVB-N) content gradually increased, and the nitrite residue gradually decreased. Larger changes in the water content, aw and pH values occurred during fermentation with DVS and the fermentation rate was higher compared with natural fermentation. The starter culture extremely significantly inhibited fat oxidation and reduced the nitrite residue in the early stages of curing and fermentation.
王 卫，张佳敏，赵志平，白 婷，吉莉莉，陈 林. 微生物发酵剂对四川风羊腿加工进程及产品特性的影响[J]. 肉类研究, 2019, 33(7): 14-18.
WANG Wei, ZHANG Jiamin, ZHAO Zhiping, BAI Ting, JI Lili, CHEN Lin. Effect of Starter Cultures on Processing and Quality Characteristics of Sichuan Goat Ham. Meat Research, 2019, 33(7): 14-18.
2019, Vol. 33 
