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| Effect of Lactobacillus Starter Cultures on the Volatile Flavor Components of Sour Meat |
| MI Ruifang, CHEN Xi*, QI Biao, XIONG Suyue, XU Dian, CHEN Wenhua, LI Jiapeng, QIAO Xiaoling, WANG Shouwei |
| Beijing Key Laboratory of Meat Processing Technology, National Meat Processing and Engineering Center, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract The effect of different Lactobacillus starter cultures (Lactobacillus plantarum, Lactobacillus sakei and Lactobacillus paraplantarum) on the volatile flavor components of sour meat was investigated during fermentation. The overall flavor of sour meat as evaluated by electronic nose were significant during fermentation. Then the volatile compounds were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). In all samples, the relative content of esters, especially ethyl esters, increased significantly during fermentation. At the end of fermentation, the relative content of ethyl esters was higher in samples inoculated with Lactobacillus strains (56%, 53% and 60%) compared to 47% in control samples, which revealed that Lactobacillus starter cultures were conducive to the formation of ethyl esters. Cluster analysis indicated that sour meat samples inoculated with different starter cultures had similar flavor characteristics but considerably differed from control samples. Therefore, Lactobacillus starters were important for flavor development in sour meat. In addition, microbial analysis demonstrated that due to starter inoculation, lactic acid bacteria rapidly dominated the microflora and improved the microbiological safety by inhibiting of Enterobacteriacee growth.
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2018, Vol. 32 
