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| Influence of Different Fermentation Temperatures on the Quality of Traditional Guizhou-Style Air-Dried Pork |
| ZHOU Jingrui, RAN Li, ZHAO Yuanfeng, RAN Jiang, JIANG Lingling, LUO Wenju, YU Bo |
| Guizhou Provincial Key Laboratory of Livestock and Poultry Genetic Resources Innovation and Utilization, Institute of Animal Husbandry and Veterinary Medicine, Guizhou Academy of Agricultural Sciences, Guiyang 550005, China |
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Abstract This study investigated the effects of different fermentation temperatures (10, 15, 20, and 25 ℃) on the hydrolysis and oxidation of lipid and protein and quality formation in Guizhou-style air-dried pork during fermentation for 15 days. Physicochemical indices, total viable count, and sensory quality were evaluated during the fermentation period. The results indicated that fermentation temperature significantly influenced the quality attributes of air-dried pork. Fermentation at 20 ℃ condition was the most conducive to lipid hydrolysis, yielding the highest total free fatty acid (FFA) content (especially oleic and linoleic acids) (P < 0.05), while effectively inhibiting lipid oxidation, as indicated by low peroxide value (POV) and malondialdehyde (MDA) levels. However, this temperature also resulted in the highest total bacterial count and the lowest degree of protein hydrolysis, with the lowest total free amino acid (FAA) content of (9.06 ± 0.11)%. In contrast, fermentation at 25 ℃ significantly promoted protein hydrolysis and FAA accumulation (total FAA content reached (20.45 ± 0.05)%), but also induced severe lipid oxidation (the highest POV and MDA levels). At 15 ℃, all indicators were at intermediate levels, while all biochemical reactions took place slowly at 10 ℃. Sensory evaluation and principal component analysis further confirmed that air-dried pork ripened at 20 ℃ was more preferred by consumers.
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Published: 22 September 2026
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2026, Vol. 40 
