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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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250226 |
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| author | Mengyang Liu Xinping Lin Jing Yang Xu Yan Chaofan Ji Huipeng Liang Sufang Zhang Liang Dong |
| author_facet | Mengyang Liu Xinping Lin Jing Yang Xu Yan Chaofan Ji Huipeng Liang Sufang Zhang Liang Dong |
| author_sort | Mengyang Liu |
| collection | DOAJ |
| description | 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 titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus, whereas Staphylococcus, Weissella, and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3% salt and 10% rice flour) group outperforming the others in the sensory evaluation. Therefore, 3% salt and 10% rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats. |
| format | Article |
| id | doaj-art-6058e24b6955410dba1b263b1ef5fa8c |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-6058e24b6955410dba1b263b1ef5fa8c2025-01-10T06:56:56ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-09-011352790279810.26599/FSHW.2022.9250226Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meatMengyang Liu0Xinping Lin1Jing Yang2Xu Yan3Chaofan Ji4Huipeng Liang5Sufang Zhang6Liang Dong7SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaThis 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 titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus, whereas Staphylococcus, Weissella, and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3% salt and 10% rice flour) group outperforming the others in the sensory evaluation. Therefore, 3% salt and 10% rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.https://www.sciopen.com/article/10.26599/FSHW.2022.9250226low saltfermented meabacterial communityamino acid contentvolatile compoundsestersour meat |
| spellingShingle | Mengyang Liu Xinping Lin Jing Yang Xu Yan Chaofan Ji Huipeng Liang Sufang Zhang Liang Dong Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat Food Science and Human Wellness low salt fermented mea bacterial community amino acid content volatile compounds ester sour meat |
| title | Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat |
| title_full | Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat |
| title_fullStr | Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat |
| title_full_unstemmed | Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat |
| title_short | Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat |
| title_sort | effects of salt and rice flour concentration on microbial diversity and the quality of sour meat a chinese traditional meat |
| topic | low salt fermented mea bacterial community amino acid content volatile compounds ester sour meat |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250226 |
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