TY - JOUR
T1 - Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage
AU - Chen, Qian
AU - Liu, Qian
AU - Sun, Qinxiu
AU - Kong, Baohua
AU - Xiong, Youling
N1 - Publisher Copyright:
© 2014 Elsevier Ltd.
PY - 2015/2/1
Y1 - 2015/2/1
N2 - 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.
AB - 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.
KW - Flavour
KW - Lactic acid bacteria
KW - Proteolysis
KW - Sarcoplasmic proteins
UR - http://www.scopus.com/inward/record.url?scp=84908519160&partnerID=8YFLogxK
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U2 - 10.1016/j.meatsci.2014.10.001
DO - 10.1016/j.meatsci.2014.10.001
M3 - Article
C2 - 25460113
AN - SCOPUS:84908519160
SN - 0309-1740
VL - 100
SP - 110
EP - 117
JO - Meat Science
JF - Meat Science
ER -