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| Effects of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Gengma Sour Meat |
| WU Chunxia, SHI Youquan, YANG Yan, WANG Qi, SHI Lifen, NIAN Xuruo, PENG Tingting, CHEN Tao |
| 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Yunnan Provincial Light & Textile Design Institute Co. Ltd., Kunming 650041, China; 3. School of Tourism, Kunming University, Kunming 650214, China; 4. College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644003, China |
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Abstract To improve the quality and safety of Gengma sour meat, Lactiplantibacillus plantarum GMSR-4, Lactiplantibacillus pentosus GMSR-20 and L. plantarum GMSR-35 with a ratio of 1:2:2 (V/V) were inoculated at an inoculum size of 3%. Uninoculated samples were used as a control. After 6 days of fermentation at 25 ℃, changes in physicochemical indexes, microbial load and sensory quality were measured between the inoculated fermentation (IF) and control groups. The results indicated that the levels of residual nitrite, moisture, pH, total biogenic amines, putrescine, cadaverine, spermidine, tyramine, phenethylamine and tryptamine were significantly lower and the counts of total bacteria and lactic acid bacteria were significantly higher in the IF group than in the control group (P < 0.05). Moreover, the number of coliforms was significantly lower (P < 0.05) and sensory scores for various attributes were higher in the IF group than in the control group. In conclusion, inoculated fermentation can improve the eating quality and safety of Gengma sour meat.
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2024, Vol. 38 
