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| Effect of a Mixed Starter Culture on the Quality Characteristics of Raw Consumed Loin Ham |
| LIU Chunli, ZHU Qiujin, PAN Mingqiong, HU Ke, TANG Pengyu |
| School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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Abstract The effect of inoculum size, starter culture composition and fermentation temperature on the color difference, pH value, texture and sensory attributes of fermented loin ham with a mixed starter culture of Lactobacillus plantarum and Staphylococcus xylosus. By combined use of one-factor-at-a-time method and response surface methodology, the optimum fermentation conditions were obtained as follows: inoculum size 107 CFU/g, L. plantarum-to-S. xylosus ratio 1.50:1, and temperature 30 ℃.The product produced under these conditions scored 82.55 points in sensory evaluation, which was close to the predicted value from the developed model. The fermented loin ham had good overall quality in terms of mouthfeel and taste.
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2019, Vol. 33 
