|
|
|
| Effect of Salt on Microbial Flora, Physicochemical Properties and Salt-Soluble Protein Characteristics of Traditional Fermented Meat during Fermentation |
| TANG Xingyu, WANG Haodong, WU Nian, HUANG Jiahui, HUANG Hao, TIAN Xing, LI Zongjun |
| 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; 3.China Inspection and Certification Group Hunan Co. Ltd., Changsha 410007, China; 4.Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China |
|
|
|
|
Abstract To investigate the effects of salt content on the microbial flora, physicochemical properties and salt-soluble protein characteristics of traditional fermented meat made with a mixed starter culture of Pediococcus pentosaceus and Staphylococcus xylose (1:1) during fermentation, microbial populations, pH value, water content, and nitrite residue of fermented meat samples with different initial salt contents (0%, 1%, 3%, 5% and 7%) were measured as a function of fermentation time, and the contents of salt, total nitrogen, non-protein nitrogen and salt-soluble protein in the final product were determined as well. It was found that microbial populations showed a trend of rise and then decline with the increase in salt content. Fermented meat with 3% salt content exhibited the highest proteolytic index, lowest salt-soluble protein content, and clearest bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).
|
|
|
|
|
|
|
|
|
|
|
2020, Vol. 34 
