Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici
Pediococcus acidilactici was used to ferment fresh pork. After fermentation, the pork jerky was subjected to sensory evaluation and the levels of pH, free amino acids, and volatile compounds were measured. The results showed that the fermented pork jerky had a better sensory evaluation score (score:...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0021/pjfns-2015-0021.xml?format=INT |
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| author | Zhao Xingxiu Zhang Jing Ming Hongmei Zou Wei Wang Yang Zhao Changqing Mu Shengdong Zhang Hao Qiu Lin |
| author_facet | Zhao Xingxiu Zhang Jing Ming Hongmei Zou Wei Wang Yang Zhao Changqing Mu Shengdong Zhang Hao Qiu Lin |
| author_sort | Zhao Xingxiu |
| collection | DOAJ |
| description | Pediococcus acidilactici was used to ferment fresh pork. After fermentation, the pork jerky was subjected to sensory evaluation and the levels of pH, free amino acids, and volatile compounds were measured. The results showed that the fermented pork jerky had a better sensory evaluation score (score: 93.2), lower pH value (3.54), and more free amino acids (39.24 mg/100 g). Furthermore, in the fermented pork jerky, the content of three acids (18.552%) was high, which lowered the pH of the pork jerky and inhibited growth of pathogens. Moreover, some new compounds produced, including 3-hydroxy-2-butanone (49.095%), 2,3-butanediol (2.790%), 2-ethyl-1-hexanol (2.400%), oxalic acid isobutyl hexyl ester (2.280%), phenylethyl alcohol (0.953%), and eucalyptol (0.659%), contributed to the flavour of pork jerky. Overall, our results demonstrated that P. acidilactici can be used for the production as well as improvement of the quality and flavour of fermented pork jerky. |
| format | Article |
| id | doaj-art-a2c0b40d616447128b63cd3403c2fa25 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-a2c0b40d616447128b63cd3403c2fa252025-02-02T08:52:45ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-03-01661253010.1515/pjfns-2015-0021pjfns-2015-0021Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilacticiZhao Xingxiu0Zhang Jing1Ming Hongmei2Zou Wei3Wang Yang4Zhao Changqing5Mu Shengdong6Zhang Hao7Qiu Lin8College of Bioengineering, Sichuan University of Science and Engineering, Number 180, Xueyuan Street, Huixing Road, Zigong, Sichuan, 643000, P. R. ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Number 180, Xueyuan Street, Huixing Road, Zigong, Sichuan, 643000, P. R. ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Number 180, Xueyuan Street, Huixing Road, Zigong, Sichuan, 643000, P. R. ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Number 180, Xueyuan Street, Huixing Road, Zigong, Sichuan, 643000, P. R. ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Number 180, Xueyuan Street, Huixing Road, Zigong, Sichuan, 643000, P. R. ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Number 180, Xueyuan Street, Huixing Road, Zigong, Sichuan, 643000, P. R. ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Number 180, Xueyuan Street, Huixing Road, Zigong, Sichuan, 643000, P. R. ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Number 180, Xueyuan Street, Huixing Road, Zigong, Sichuan, 643000, P. R. ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Number 180, Xueyuan Street, Huixing Road, Zigong, Sichuan, 643000, P. R. ChinaPediococcus acidilactici was used to ferment fresh pork. After fermentation, the pork jerky was subjected to sensory evaluation and the levels of pH, free amino acids, and volatile compounds were measured. The results showed that the fermented pork jerky had a better sensory evaluation score (score: 93.2), lower pH value (3.54), and more free amino acids (39.24 mg/100 g). Furthermore, in the fermented pork jerky, the content of three acids (18.552%) was high, which lowered the pH of the pork jerky and inhibited growth of pathogens. Moreover, some new compounds produced, including 3-hydroxy-2-butanone (49.095%), 2,3-butanediol (2.790%), 2-ethyl-1-hexanol (2.400%), oxalic acid isobutyl hexyl ester (2.280%), phenylethyl alcohol (0.953%), and eucalyptol (0.659%), contributed to the flavour of pork jerky. Overall, our results demonstrated that P. acidilactici can be used for the production as well as improvement of the quality and flavour of fermented pork jerky.http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0021/pjfns-2015-0021.xml?format=INTpork jerkyfermentationPediococcus acidilactici |
| spellingShingle | Zhao Xingxiu Zhang Jing Ming Hongmei Zou Wei Wang Yang Zhao Changqing Mu Shengdong Zhang Hao Qiu Lin Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici Polish Journal of Food and Nutrition Sciences pork jerky fermentation Pediococcus acidilactici |
| title | Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici |
| title_full | Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici |
| title_fullStr | Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici |
| title_full_unstemmed | Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici |
| title_short | Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici |
| title_sort | research on pork jerky obtained through fermentation with pediococcus acidilactici |
| topic | pork jerky fermentation Pediococcus acidilactici |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0021/pjfns-2015-0021.xml?format=INT |
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