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| Optimization of Fermentation Process for Chicken Liver by Response Surface Methodology |
| MA Jingjing, WU Yujie, LI Liang, HUANG Jin, YANG Jing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin |
| 1.Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 3.Key Laboratory of Cold Chain Logistics Technology for Agri-Product, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China; 4.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract In this study, three different probiotics (Lactobacillus plantarum LP1, Lactobacillus fermentum LF1, and Bacillus subtilis BS1) were used to ferment chicken liver. Among these, Lactobacillus plantarum LP1 was found to have the strongest growth and acid production capacity and thus was selected as the starter for further fermentation. Single-factor experiments were carried out with five variables, initial fermentation pH, glucose addition, inoculum size, fermentation time and solid-toliquid ratio. On this basis, the fermentation process was optimized by response surface methodology using three variables at three levels each. The results showed that the influence of three variables on the absorbance at 280 nm (A280 nm) of fermented chicken liver was in decreasing order as follows: initial pH of fermentation medium > solid-to-liquid ratio > inoculum size. The optimal fermentation conditions were determined as initial pH of fermentation medium, solid-to-liquid ratio for 5.57, 1:3.55 (m/V) and 1.5%, respectively. The A280 nm of fermented chicken liver obtained under the optimized conditions was 1.537. The total contents of free amino acids and essential amino acids in chicken liver increased significantly after optimization (P < 0.05), indicating that fermentation can promote the decomposition of chicken liver protein and thereby improve the nutritional value of chicken liver.
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2022, Vol. 36 
