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| Effect of Lactiplantibacillus plantarum and Fermentation Temperature on the Flavor Formation of Semi-fermented Lamb Jerky |
| LIU Ruixi, XIONG Suyue, QI Biao, LI Jiapeng, WEI Yixuan, ZHAO Jiansheng, CHEN Xi, WANG Shouwei |
| 1. Beijing Key Laboratory of Meat Processing Technology, China Meat Processing and Engineering Center, Technology Innovation Center of Animal-Derived Protein Alternatives, State Administration for Market Regulation, China Meat Research Center, Beijing 100068, China; 2. Henan Technical Innovation Center of Meat Processing and Research, Luohe 462025, China |
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Abstract In order to improve the flavor quality of lamb jerky and hence enhance its consumer acceptance, the effects of Lactiplantibacillus plantarum and fermentation temperatures (20 and 25 ℃) on the physicochemical properties, microbial safety, and flavor formation of semi-fermented lamb jerky were studied. The results showed that inoculation of L. plantarum and increasing the fermentation temperatures had a significant influence (P < 0.05) on the pH, coliform count, free amino acids, and volatile flavor compounds of the fermented broth and lamb during fermentation. Inoculating L. plantarum and increasing the fermentation temperature (25 ℃) reduced the pH to below 4.5 and the coliform count to below 1 (lg (CFU/g)) in the fermented broth and lamb after 48 h of fermentation, thereby improving the microbial safety. Compared to the non-inoculated control, the relative content of alanine in lamb jerky fermented by L. plantarum at 20 and 25 ℃ increased from 15.56% to 17.38% and from 12.13% to 13.48%, respectively, and the relative content of leucine from 14.61% to 15.17% and from 13.01% to 15.27%, respectively. Raising the fermentation temperature (25 ℃) increased the relative content of glutamic acid in semi-fermented lamb jerky inoculated and not inoculated with L. plantarum from 22.39% to 29.71% and from 22.32% to 39.17%, respectively. Inoculating L. plantarum and increasing the fermentation temperature (25 ℃) affected the formation of volatile compounds. Principal component analysis (PCA) performend on odor activity values (OAV) of characteristic flavor compounds showed that the main aroma contributors in semi-fermented lamb jerky were derived from lipid oxidation, lipid β-oxidation, amino acid metabolism, and lipase catalysis. Inoculating L. plantarum and increasing fermentation temperature are beneficial for the formation of volatile compounds from these metabolic pathways and thereby improve the flavor quality of fermented lamb jerky.
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CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao. Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community[J]. Meat Research, 2025, 39(2): 1-10. |
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2025, Vol. 39 
