Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle
Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions af...
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MDPI AG
2025-01-01
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| author | Xiao Yang Changlei Liu Qi Wang Enying Cui Hongjie Piao Yuping Wen Guanhao Li Qing Jin |
| author_facet | Xiao Yang Changlei Liu Qi Wang Enying Cui Hongjie Piao Yuping Wen Guanhao Li Qing Jin |
| author_sort | Xiao Yang |
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| description | Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky. Therefore, we investigated the effects of inoculation with <i>Pentosaccharomyces schizococcus</i> and <i>Staphylococcus veal</i>, both pre- and post-fermentation, on the physicochemical characteristics and flavor quality of Yanbian beef jerky. Key parameters, including pH, water activity, fundamental nutrients, and color, were measured, while qualitative and flavor characteristics were assessed using a texture meter, an electronic nose, and an electronic tongue. The results indicated that samples inoculated with the composite fermenter exhibited significant increases in ash content, hardness, total free amino acid concentration, and levels of specific flavor-enhancing amino acids compared to unfermented jerky (<i>p</i> < 0.05). In contrast, moisture content, pH, and water activity were significantly reduced (<i>p</i> < 0.05). Three fatty acids—heptadecenoic acid, trans-oleic acid, and arachidonic acid—were identified for the first time in the fermented beef jerky. Furthermore, during the fermentation process, saturated fatty acid content was reduced by 21.88%, while polyunsaturated fatty acid content increased by 29.58% (<i>p</i> < 0.05). |
| format | Article |
| id | doaj-art-256589c27e2f45c0a1114a633d100d2a |
| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-256589c27e2f45c0a1114a633d100d2a2025-01-24T13:33:11ZengMDPI AGFoods2304-81582025-01-0114230010.3390/foods14020300Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef CattleXiao Yang0Changlei Liu1Qi Wang2Enying Cui3Hongjie Piao4Yuping Wen5Guanhao Li6Qing Jin7College of Agriculture, Yanbian University, Yanji 133002, ChinaCollege of Agriculture, Yanbian University, Yanji 133002, ChinaCollege of Agriculture, Yanbian University, Yanji 133002, ChinaSchool of Public Health, Jilin University, Changchun 130012, ChinaCollege of Agriculture, Yanbian University, Yanji 133002, ChinaCollege of Agriculture, Yanbian University, Yanji 133002, ChinaCollege of Agriculture, Yanbian University, Yanji 133002, ChinaCollege of Agriculture, Yanbian University, Yanji 133002, ChinaBeef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky. Therefore, we investigated the effects of inoculation with <i>Pentosaccharomyces schizococcus</i> and <i>Staphylococcus veal</i>, both pre- and post-fermentation, on the physicochemical characteristics and flavor quality of Yanbian beef jerky. Key parameters, including pH, water activity, fundamental nutrients, and color, were measured, while qualitative and flavor characteristics were assessed using a texture meter, an electronic nose, and an electronic tongue. The results indicated that samples inoculated with the composite fermenter exhibited significant increases in ash content, hardness, total free amino acid concentration, and levels of specific flavor-enhancing amino acids compared to unfermented jerky (<i>p</i> < 0.05). In contrast, moisture content, pH, and water activity were significantly reduced (<i>p</i> < 0.05). Three fatty acids—heptadecenoic acid, trans-oleic acid, and arachidonic acid—were identified for the first time in the fermented beef jerky. Furthermore, during the fermentation process, saturated fatty acid content was reduced by 21.88%, while polyunsaturated fatty acid content increased by 29.58% (<i>p</i> < 0.05).https://www.mdpi.com/2304-8158/14/2/300Yanbian yellow cattlefermented beef jerkyphysicochemical propertiesflavor quality |
| spellingShingle | Xiao Yang Changlei Liu Qi Wang Enying Cui Hongjie Piao Yuping Wen Guanhao Li Qing Jin Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle Foods Yanbian yellow cattle fermented beef jerky physicochemical properties flavor quality |
| title | Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle |
| title_full | Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle |
| title_fullStr | Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle |
| title_full_unstemmed | Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle |
| title_short | Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle |
| title_sort | physicochemical characteristics and flavor quality analysis of fermented jerky from yanbian beef cattle |
| topic | Yanbian yellow cattle fermented beef jerky physicochemical properties flavor quality |
| url | https://www.mdpi.com/2304-8158/14/2/300 |
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