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| Processing Optimization and Quality Analysis of Fermented Duck Jerky with Lactobacillus acidophilus |
| LI Xiao, WANG Cheng, GUO Nannan, PAN Daodong |
| 1. College of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou 450006, China; 2. Zhejiang Provincial Key Laboratory of Animal Protein Food Deep Processing Technology, College of Food and Pharmacy, Ningbo University, Ningbo 315800, China |
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Abstract The aim of this study was to optimize the technological conditions for producing fermented duck jerky with Lactobacillus acidophilus and analyze its quality. Single-factor and response surface experiments were conducted using sensory evaluation scores and pH value as response variables, and texture analyzer, scanning electron microscopy (SEM), and headspace-gas chromatography-mass spectrometry (HS-GC-MS) were used to evaluate the texture, microstructure, and flavor components of fermented and unfermented duck jerky. The results showed that fermented duck jerky prepared by fermentation with L. acidophilus at 25 ℃ for 24 h at an inoculum amount of 107 CFU/g scored 86.21 ± 0.74 in the sensory evaluation, and its pH value was 4.59 ± 0.11. Besides, compared with untreated duck jerky, the hardness and chewiness were significantly reduced (P < 0.05), the microstructure was improved and the content of aroma components was increased. Therefore, L. acidophilus fermentation has potential value for industrial application as an effective processing technology for duck jerky.
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2024, Vol. 38 
