Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef
Objective: In order to study the effect of bacteria from special cured meat on the quality of fermented beef. Methods: Staphylococcus equi from Hunan cured meat and Leuconostoc mesenteric from Xinyang cured meat were used as fermentation strains to produce fermented beef. The changes of water conten...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040222 |
| _version_ | 1797194484018053120 |
|---|---|
| author | Qiuhui ZHANG Gaoge MENG Han WANG Shuping CAO Wenming CUI Chaozhi ZHU Gaiming ZHAO Fuqiang LI |
| author_facet | Qiuhui ZHANG Gaoge MENG Han WANG Shuping CAO Wenming CUI Chaozhi ZHU Gaiming ZHAO Fuqiang LI |
| author_sort | Qiuhui ZHANG |
| collection | DOAJ |
| description | Objective: In order to study the effect of bacteria from special cured meat on the quality of fermented beef. Methods: Staphylococcus equi from Hunan cured meat and Leuconostoc mesenteric from Xinyang cured meat were used as fermentation strains to produce fermented beef. The changes of water content, water activity, pH, protein contents, texture and sensory evaluation of fermented beef were analyzed, compared with the local specialty products and blank groups without starter. Results: The two fermented meats inoculated with Pichia diba and Baryces hensonensis had the lower nitrosamine contents and the higher elasticity than the local specialty ones (P<0.05). The chewability of fermented products from Leuconostoc mesenteric had no significantly differences with Sichuan cured meat (P>0.05). The hardness of fermented products from S. equi was significantly lower than other ones, and which had the highest total acceptability (P<0.05), without significantly difference with Sichuan and Hunan cured ones (P>0.05). Conclusion: The both bacterias had differences on the qualities and safety characteristics of fermented beef, and they could be used as starters to produce fermented products. In the future, it is possible to develop the compound starters with two strains of bacteria to comprehensively improve product quality and enhance product safety. |
| first_indexed | 2024-04-24T05:57:00Z |
| format | Article |
| id | doaj.art-bab54cf14b504eb89b216cc6d5e11705 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-24T05:57:00Z |
| publishDate | 2024-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-bab54cf14b504eb89b216cc6d5e117052024-04-23T08:59:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-04-0145815115710.13386/j.issn1002-0306.20230402222023040222-8Effects of Bacterias from Local Cured Meat on the Qualities of Fermented BeefQiuhui ZHANG0Gaoge MENG1Han WANG2Shuping CAO3Wenming CUI4Chaozhi ZHU5Gaiming ZHAO6Fuqiang LI7College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaIntegrated administrative and enforcement team, Market regulatory authority of Xingyang, Xingyang 450100, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaComprehensive Test Station of Lianyuan, Loudi 417000, ChinaObjective: In order to study the effect of bacteria from special cured meat on the quality of fermented beef. Methods: Staphylococcus equi from Hunan cured meat and Leuconostoc mesenteric from Xinyang cured meat were used as fermentation strains to produce fermented beef. The changes of water content, water activity, pH, protein contents, texture and sensory evaluation of fermented beef were analyzed, compared with the local specialty products and blank groups without starter. Results: The two fermented meats inoculated with Pichia diba and Baryces hensonensis had the lower nitrosamine contents and the higher elasticity than the local specialty ones (P<0.05). The chewability of fermented products from Leuconostoc mesenteric had no significantly differences with Sichuan cured meat (P>0.05). The hardness of fermented products from S. equi was significantly lower than other ones, and which had the highest total acceptability (P<0.05), without significantly difference with Sichuan and Hunan cured ones (P>0.05). Conclusion: The both bacterias had differences on the qualities and safety characteristics of fermented beef, and they could be used as starters to produce fermented products. In the future, it is possible to develop the compound starters with two strains of bacteria to comprehensively improve product quality and enhance product safety.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040222cured meat productsfermented strainsbeeffermented meat products |
| spellingShingle | Qiuhui ZHANG Gaoge MENG Han WANG Shuping CAO Wenming CUI Chaozhi ZHU Gaiming ZHAO Fuqiang LI Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef Shipin gongye ke-ji cured meat products fermented strains beef fermented meat products |
| title | Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef |
| title_full | Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef |
| title_fullStr | Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef |
| title_full_unstemmed | Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef |
| title_short | Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef |
| title_sort | effects of bacterias from local cured meat on the qualities of fermented beef |
| topic | cured meat products fermented strains beef fermented meat products |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040222 |
| work_keys_str_mv | AT qiuhuizhang effectsofbacteriasfromlocalcuredmeatonthequalitiesoffermentedbeef AT gaogemeng effectsofbacteriasfromlocalcuredmeatonthequalitiesoffermentedbeef AT hanwang effectsofbacteriasfromlocalcuredmeatonthequalitiesoffermentedbeef AT shupingcao effectsofbacteriasfromlocalcuredmeatonthequalitiesoffermentedbeef AT wenmingcui effectsofbacteriasfromlocalcuredmeatonthequalitiesoffermentedbeef AT chaozhizhu effectsofbacteriasfromlocalcuredmeatonthequalitiesoffermentedbeef AT gaimingzhao effectsofbacteriasfromlocalcuredmeatonthequalitiesoffermentedbeef AT fuqiangli effectsofbacteriasfromlocalcuredmeatonthequalitiesoffermentedbeef |