Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly

被引：10

作者：

Gong, Xiaohui ^{[1
,2
,3
]}

Chen, Xi ^{[1
]}

Mi, Ruifang ^{[1
]}

Qi, Biao ^{[1
]}

Xiong, Suyue ^{[1
]}

Li, Jiapeng ^{[1
]}

Zhu, Qiujin ^{[2
,4
]}

Wang, Shouwei ^{[1
]}

机构：

[1] China Meat Res Ctr, Beijing 100068, Peoples R China

[2] Guizhou Univ, Sch Liquor & Food Engn, Guizhou Prov Key Lab Agr & Anim Prod Storage & Pro, Guiyang 550025, Peoples R China

[3] Guizhou Prov Light Ind Sci Res Inst, Guiyang 550003, Peoples R China

[4] Guizhou Univ, Dept Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2024年 / 183卷

基金：

中国国家自然科学基金;

关键词：

Meat products; Yeast; Debaryomyces hansenii; Dry -cured pork belly; Starter culture; Flavour; VOLATILE COMPOUNDS; YARROWIA-LIPOLYTICA; COMPOUND PRODUCTION; FERMENTED SAUSAGES; AMINO-ACIDS; MANUFACTURE; PROTEOLYSIS; CHORIZO; SURFACE; HAM;

D O I：

10.1016/j.foodres.2024.114227

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dry-cured meat products are gaining attention owing to their distinctive sensory characteristics and health benefits. In this study, two Debaryomyces hansenii strains were investigated for their potential as starter cultures for dry-cured pork belly products. After preliminary screening, these D. hansenii strains, namely, S20 and S26, both exhibiting with excellent aroma-producing capacity in a dry-cured meat model, were selected as singlestrain starter cultures. For comparison, a non-inoculated control was also evaluated. In S20- and S26inoculated pork belly, yeast dominated the microbiota and improved microbiological safety by suppressing Enterobacteriaceae growth. Compared with the non-inoculated control, the inoculated pork belly yielded higher hardness and redness (a*) values. Starter culture inoculation accelerated proteolysis in pork belly, improving the content of total free amino acids (TFFAs) and several essential free amino acids (Thr, Val, Met, Ile, Leu, and Phe) at the end of processing. Moreover, the inoculated samples exhibited higher levels of fat oxidation-derived aldehydes as well as esters, acids, alcohols and other compounds than the non-inoculated control at the end of the 95-day ripening period. Overall, these findings provide new insights into the application of D. hansenii isolated from dry-cured ham to dry-cured pork belly.

引用

页数：14