Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

Qian Chen, Qian Liu, Qinxiu Sun, Baohua Kong, Youling Xiong

Research output: Contribution to journalArticlepeer-review

87 Scopus citations

Abstract

The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus brevis, Lactobacillus curvatus, and Lactobacillus fermentum isolated from Harbin dry sausage were assessed for their protein hydrolysis and flavour development in pork muscle sarcoplasmic protein extracts. Gel electrophoresis indicated that sarcoplasmic proteins were degraded by all of the strains, especially by P. pentosaceus and L. curvatus. Trichloroacetic acid-soluble peptides increased in all of the samples (. P<. 0.05), especially samples inoculated with P. pentosaceus. Samples inoculated with P. pentosaceus and L. curvatus had higher free amino acid contents than did the other two strains (. P<. 0.05), and glutamic acid and alanine appeared to be the predominant free amino acids. The volatile compound analysis indicated that the highest aldehydes, alcohols and acid contents were found in the sample with P. pentosaceus followed by L. curvatus. The results revealed that P. pentosaceus could be appropriate for use as a meat starter culture.

Original languageEnglish
Pages (from-to)110-117
Number of pages8
JournalMeat Science
Volume100
DOIs
StatePublished - Feb 1 2015

Bibliographical note

Funding Information:
This study was supported by the National Natural Science Foundation of China (grant no. 31271897 ) and the Science Foundation of National Public Beneficial Vocation (grant no. 201303082 ).

Publisher Copyright:
© 2014 Elsevier Ltd.

Keywords

  • Flavour
  • Lactic acid bacteria
  • Proteolysis
  • Sarcoplasmic proteins

ASJC Scopus subject areas

  • Food Science

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