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 language | English |
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Pages (from-to) | 110-117 |
Number of pages | 8 |
Journal | Meat Science |
Volume | 100 |
DOIs | |
State | Published - Feb 1 2015 |
Bibliographical note
Publisher Copyright:© 2014 Elsevier Ltd.
Funding
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 ).
Funders | Funder number |
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Science Foundation of National Public Beneficial Vocation | 201303082 |
National Natural Science Foundation of China (NSFC) | 31271897 |
Keywords
- Flavour
- Lactic acid bacteria
- Proteolysis
- Sarcoplasmic proteins
ASJC Scopus subject areas
- Food Science