Effect of fermentation by various bacterial strains on quality of dried duck meat slice
-
Yinyin Lu
Abstract
The effects of fermentation on the sensory qualities, lipid oxidation, harmful substances, and microbial growth of dried duck meat slice (DDMS) were investigated. The results showed that the optimal fermentation was controlled at 22.18 °C for 49.15 h with the mixed inoculation (7.09 log CFU/g) of Lactobacillus acidophilus and Pediococcus pentosaceus (2:1). Under the optimal fermentation conditions, the fermented DDMS presented higher scores of color (9.0 ± 0.16), aroma (8.8 ± 0.35), and total (8.9 ± 0.24) with lower hardness (5316 ± 98.80 g), compared to control (8.6 ± 0.21, 8.3 ± 0.26, 8.4 ± 0.08, and 7016 ± 114.17 g, respectively). Meanwhile, the histamine content decreased, and the nitrite content was reduced by nearly 60% in fermented DDMS. The lipid oxidation and microbial growth (Escherichia coli, mold, and yeast) in DDMS were also inhibited by fermentation. It provides useful data for improving the quality and safety of meat products.
Funding source: Science and Technology Programs of ZhejiangModern Agricultural Technical Foundation of ChinaScience and Technology Programs of Ningbo
Award Identifier / Grant number: 2019C02085
Award Identifier / Grant number: CARS-42-25
Award Identifier / Grant number: 2019C10017
Acknowledgments
This work was supported by the Science and Technology Programs of Zhejiang (2019C02085) and Ningbo (2019C10017), the Modern Agricultural Technical Foundation of China (CARS-42-25).
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was supported by the Science and Technology Programs of Zhejiang (2019C02085) and Ningbo (2019C10017), the Modern Agricultural Technical Foundation of China (CARS-42-25).
Conflict of interest statement: The authors declare that they have no conflicts of interest.
References
1. Yang, H-S, Hwang, Y-H, Joo, S-T, Park, G-B. The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci 2009;82:289–94. https://doi.org/10.1016/j.meatsci.2009.01.029.Suche in Google Scholar
2. Konieczny, P, Stangierski, J, Kijowski, J. Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci 2007;76:253–7. https://doi.org/10.1016/j.meatsci.2006.11.006.Suche in Google Scholar
3. Stadnik, J, Dolatowski, ZJ. Biogenic amines in meat and fermented meat products. Acta Sci Pol Technol Aliment 2010;9:251–63.Suche in Google Scholar
4. Ferrini, G, Comaposada, J, Arnau, J, Gou, P. Colour modification in a cured meat model dried by quick-dry-slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents. Innovat Food Sci Emerg Technol 2012;13:69–74. https://doi.org/10.1016/j.ifset.2011.09.005.Suche in Google Scholar
5. Cheng, J-R, Liu, X-M, Zhang, Y-S, Zhang, Y-H, Chen, Z-Y, Tang, D-B, et al. Protective effects of momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices. Meat Sci 2017;133:26–35. https://doi.org/10.1016/j.meatsci.2017.04.238.Suche in Google Scholar
6. Casaburi, A, Aristoy, M-C, Cavella, S, Di Monaco, R, Ercolini, D, Toldrá, F, et al. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Sci 2007;76:295–307. https://doi.org/10.1016/j.meatsci.2006.11.011.Suche in Google Scholar
7. Bover-Cid, S, Izquierdo-Pulido, M, Vidal-Carou, MC. Mixed starter cultures to control biogenic amine production in dry fermented sausages. J Food Protect 2000;63:1556–62. https://doi.org/10.4315/0362-028x-63.11.1556.Suche in Google Scholar
8. Baka, A, Papavergou, E, Pragalaki, T, Bloukas, J, Kotzekidou, P. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages. LWT-Food Sci Technol. 2011;44:54–61. https://doi.org/10.1016/j.lwt.2010.05.019.Suche in Google Scholar
9. Talon, R, Leroy, S, Lebert, I, Giammarinaro, P, Chacornac, J-P, Latorre-Moratalla, M, et al. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures. Int J Food Microbiol 2008;126:227–34. https://doi.org/10.1016/j.ijfoodmicro.2008.05.031.Suche in Google Scholar
10. Wang, XH, Ren, HY, Liu, DY, Zhu, WY, Wang, W. Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages. Food Contr 2013;32:591–6. https://doi.org/10.1016/j.foodcont.2013.01.050.Suche in Google Scholar
11. Nurkhoeriyati, T, Huda, N, Ahmad, R. Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage. J Food Sci 2012;77:S91–8. https://doi.org/10.1111/j.1750-3841.2011.02519.x.Suche in Google Scholar
12. Matitaputty, PR. Karakteristik Daging Itik dan Permasalahan Serta Upaya Pencegahan Off-Flavor Akibat Oksidasi Lipida (The characteristics of meat duck, problems and prevention of off flavor due to lipid oxidation). WARTAZOA Indones Bull Anim Vet Sci 2010;20:130–8.Suche in Google Scholar
13. Huda, N, Putra, A, Ahmad, R. Potential application of duck meat for development of processed meat products. Curr Res Poult Sci 2011;1:1–11. https://doi.org/10.3923/crpsaj.2011.1.11.Suche in Google Scholar
14. Hamza, TA. Isolation and screening of protease producing bacteria from local environment for detergent additive. Am J Life Sci 2017;5:116–24. https://doi.org/10.11648/j.ajls.20170505.11.Suche in Google Scholar
15. Lomthaisong, K, Buranarom, A, Niamsup, H. Investigation of isolated lipase producing bacteria from oil-contaminated soil with proteomics analysis of its proteins responsive to lipase inducer. J Biol Sci 2012;12:161–7. https://doi.org/10.3923/jbs.2012.161.167.Suche in Google Scholar
16. Houle, JF, Lafrance, M, Julien, JP, Brochu, E, Champagne, C. Selection of mixed cultures for meat fermentation. J Food Sci 1989;54:839–42. https://doi.org/10.1111/j.1365-2621.1989.tb07894.x.Suche in Google Scholar
17. Klančnik, A, Piskernik, S, Jeršek, B, Možina, SS. Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts. J Microbiol Methods 2010;81:121–6. https://doi.org/10.1016/j.mimet.2010.02.004.Suche in Google Scholar
18. Flores, M, Grimm, CC, Toldrá, F, Spanier, AM. Correlations of sensory and volatile compounds of Spanish “Serrano” dry-cured ham as a function of two processing times. J Agric Food Chem 1997;45:2178–86. https://doi.org/10.1021/jf960862c.Suche in Google Scholar
19. Trespalacios, P, Pla, R. Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels. Food Chem 2007;100:264–72. https://doi.org/10.1016/j.foodchem.2005.09.058.Suche in Google Scholar
20. Ito, Y, Yodoshi, M, Tanaka, J-I, Iwaida, M. Comparison of two methods and improvements for colorimetric determination of nitrite in cod roe. J Food Protect 1979;42:715–18. https://doi.org/10.4315/0362-028x-42.9.715.Suche in Google Scholar
21. Lyons, TD, Andrews, A. A spectrophotometric method for the quantitative determination of histamine. Trans Kans Acad Sci 1955;58:435–8. https://doi.org/10.2307/3626114.Suche in Google Scholar
22. Ying, W, Ya-Ting, J, Jin-Xuan, C, Yin-Ji, C, Yang-Ying, S, Xiao-Qun, Z, et al. Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production. Food Chem 2016;190:33–40. https://doi.org/10.1016/j.foodchem.2015.05.048.Suche in Google Scholar
23. Palka, K, Daun, H. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci 1999;51:237–43. https://doi.org/10.1016/s0309-1740(98)00119-3.Suche in Google Scholar
24. Liu, X, Liu, W, Zhang, Q, Tian, F, Wang, G, Zhang, H, et al. Screening of lactobacilli with antagonistic activity against enteroinvasive Escherichia coli. Food Contr 2013;30:563–8. https://doi.org/10.1016/j.foodcont.2012.09.002.Suche in Google Scholar
25. Arihara, K, Ota, H, Itoh, M, Kondo, Y, Sameshima, T, Yamanaka, H, et al. Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation. J Food Sci 1998;63:544–7. https://doi.org/10.1111/j.1365-2621.1998.tb15782.x.Suche in Google Scholar
26. Chen, Q, Liu, Q, Sun, Q, Kong, B, Xiong, Y. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from harbin dry sausage. Meat Sci 2015;100:110–17. https://doi.org/10.1016/j.meatsci.2014.10.001.Suche in Google Scholar
27. Holko, I, Hrabě, J, Šalaková, A, Rada, V. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis. Meat Sci 2013;94:275–9. https://doi.org/10.1016/j.meatsci.2013.03.005.Suche in Google Scholar
28. El Adab, S, Hassouna, M. Proteolysis, lipolysis and sensory characteristics of a Tunisian dry fermented poultry meat sausage with oregano and thyme essential oils. J Food Saf 2016;36:19–32. https://doi.org/10.1111/jfs.12209.Suche in Google Scholar
29. Wang, Q-H, Yu, L-J, Liu, Y, Lin, L, Lu, R-G, Zhu, J-P, et al. Methods for the detection and determination of nitrite and nitrate: a review. Talanta 2017;165:709–20. https://doi.org/10.1016/j.talanta.2016.12.044.Suche in Google Scholar
30. Xiang, G, Wang, Y, Zhang, H, Fan, H, Fan, L, He, L, et al. Carbon dots based dual-emission silica nanoparticles as ratiometric fluorescent probe for nitrite determination in food samples. Food Chem 2018;260:13–18. https://doi.org/10.1016/j.foodchem.2018.03.150.Suche in Google Scholar
31. Sobko, T, Reinders, C, Jansson, E, Norin, E, Midtvedt, T, Lundberg, J. Gastrointestinal bacteria generate nitric oxide from nitrate and nitrite. Nitric Oxide 2005;13:272–8. https://doi.org/10.1016/j.niox.2005.08.002.Suche in Google Scholar
32. Yin, LJ, Jiang, ST. Pediococcus pentosaceus L and S utilization in fermentation and storage of mackerel sausage. J Food Sci 2001;66:742–6. https://doi.org/10.1111/j.1365-2621.2001.tb04631.x.Suche in Google Scholar
33. Liao, E, Xu, Y, Jiang, Q, Xia, W. Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish. Food Chem 2019;271:174–81. https://doi.org/10.1016/j.foodchem.2018.07.186.Suche in Google Scholar
34. Theiler, R, Sato, K, Aspelund, T, Miller, A. Model system studies on N‐nitrosamine formation in cured meats: the effect of curing solution ingredients. J Food Sci 1981;46:996–8. https://doi.org/10.1111/j.1365-2621.1981.tb02975.x.Suche in Google Scholar
35. Hernández-Jover, T, Izquierdo-Pulido, M, Veciana-Nogués, MT, Mariné-Font, A, Vidal-Carou, MC. Biogenic amine and polyamine contents in meat and meat products. J Agric Food Chem 1997;45:2098–102. https://doi.org/10.1021/jf960790p.Suche in Google Scholar
36. Hu, Y, Xia, W, Liu, X. Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures. Food Chem 2007;104:188–95. https://doi.org/10.1016/j.foodchem.2006.11.023.Suche in Google Scholar
37. Xu, Y, Xia, W, Yang, F, Kim, JM, Nie, X. Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus. Food Chem 2010;118:512–18. https://doi.org/10.1016/j.foodchem.2009.05.008.Suche in Google Scholar
38. Simion, AMC, Vizireanu, C, Alexe, P, Franco, I, Carballo, J. Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety. Food Contr 2014;35:123–31. https://doi.org/10.1016/j.foodcont.2013.06.047.Suche in Google Scholar
39. Xiong, Z, Sun, D-W, Pu, H, Xie, A, Han, Z, Luo, M. Non-destructive prediction of thiobarbituric acid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging. Food Chem 2015;179:175–81. https://doi.org/10.1016/j.foodchem.2015.01.116.Suche in Google Scholar
40. Thanonkaew, A, Benjakul, S, Visessanguan, W, Decker, EA. The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles. Food Chem 2006;95:591–9. https://doi.org/10.1016/j.foodchem.2005.01.040.Suche in Google Scholar
41. Ladikos, D, Lougovois, V. Lipid oxidation in muscle foods: a review. Food Chem 1990;35:295–314. https://doi.org/10.1016/0308-8146(90)90019-z.Suche in Google Scholar
42. Ordóñez, JA, Hierro, EM, Bruna, JM, Hoz, LDL. Changes in the components of dry-fermented sausages during ripening. Crit Rev Food Sci Nutr 1999;39:329–67. https://doi.org/10.1080/10408699991279204.Suche in Google Scholar
43. Sunesen, LO, Trihaas, J, Stahnke, LH. Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature. Meat Sci 2004;66:447–56. https://doi.org/10.1016/s0309-1740(03)00133-5.Suche in Google Scholar
44. Leistner, L. Shelf-stable products and intermediate moisture foods based on meat. In: Rockland, LB, Beuchat, LR, editors. Water activity: theory and applications to food. New York, NY: Marcel Dekker Inc, 1987:295–327.Suche in Google Scholar
45. Hammes, W, Knauf, H. Starters in the processing of meat products. Meat Sci 1994;36:155–68. https://doi.org/10.1016/0309-1740(94)90039-6.Suche in Google Scholar
46. Ahmed, Z, Wang, Y, Cheng, Q, Imran, M. Lactobacillus acidophilus bacteriocin, from production to their application: an overview. Afr J Biotechnol 2010;9:2843–50.Suche in Google Scholar
47. Todorov, SD, Dicks, LM. Bacteriocin production by Pediococcus pentosaceus isolated from marula (Scerocarya birrea). Int J Food Microbiol 2009;132:117–26. https://doi.org/10.1016/j.ijfoodmicro.2009.04.010.Suche in Google Scholar
Supplementary Material
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2020-0076).
© 2020 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Articles
- Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Baiyunbian aged liquors
- Study on critical speed of vortex rupture and gas-liquid two-phase flow in rotating soybean milk machine
- Effect of different drying methods on the physicochemical properties and phycobiliprotein structure of Porphyra haitanensis
- Effect of fermentation by various bacterial strains on quality of dried duck meat slice
- Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace
- Rice granules with improved solubility prepared via fluidised-bed granulation
- Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog
- Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules
Artikel in diesem Heft
- Frontmatter
- Articles
- Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Baiyunbian aged liquors
- Study on critical speed of vortex rupture and gas-liquid two-phase flow in rotating soybean milk machine
- Effect of different drying methods on the physicochemical properties and phycobiliprotein structure of Porphyra haitanensis
- Effect of fermentation by various bacterial strains on quality of dried duck meat slice
- Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace
- Rice granules with improved solubility prepared via fluidised-bed granulation
- Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog
- Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules
