Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat

Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat

This study investigated the effects of salt (3% and 6%, m/m) and rice flour (10% and 20%, m/m) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratab...

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Bibliographic Details
Main Authors: Mengyang Liu, Xinping Lin, Jing Yang, Xu Yan, Chaofan Ji, Huipeng Liang, Sufang Zhang, Liang Dong
Format: Article
Language:English
Published: Tsinghua University Press 2024-09-01
Series:Food Science and Human Wellness
Subjects:
low salt
fermented mea
bacterial community
amino acid content
volatile compounds
ester
sour meat
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2022.9250226
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