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| Changes in Quality Attributes during Fermentation of Yak Meat |
| ZHANG Li;SUN Bao-zhong;WEI Jin-mei;ZHOU Yu-chun;WANG Li;YU Qun-li;XIE Peng;LI Hai-peng;LIU Xuan;BAO Gao-liang |
| 1.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2. College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China;
3. Center of Analysis and Determination, Gansu Agricultural University, Lanzhou 730070, China |
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Abstract After marination, semitendinosus muscles from two yak breeds in China, Gannan and Sibu, were inoculated with Lactobacillus acidophilus and fermented to investigate changes in eating quality attributes and flavor compounds during the fermentation process. The results showed that as the fermentation progressed, the color became darker, and for both breeds, the L*value reached the maximum on the fifth day and then fell gradually. The hardness of Sibu yak meat was decreased by 32 543.35 g after the fermentation, the springiness was increased by 2.573 mm and the chewiness was reduced by 8 912.89 mJ, compared to an decrease in hardness of 28 668.6 g, an increase in springiness of 2.041 mm, and a reduction in chewiness of 6 685.51 mJ for Gannan yak meat. A total of 18 major flavor compounds were identified in fermented Sibu yak meat, while 21 in fermented Gannan yak meat. Alkenes, alcohols, ethers and aldehydes were responsible mainly for the unique delicate fragrance and fat composition of fermented yak meat from the two breeds.
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2014, Vol. 28 
