发酵
开胃菜
食品科学
芳香
化学
咀嚼度
灭菌(经济)
乳酸
细菌
生物
货币经济学
经济
外汇市场
遗传学
外汇
作者
Ting Liu,Taiwu Zhang,Lirong Yang,Yanni Zhang,Letian Kang,Le Yang,Yujia Zhai,Ye Jin,Lihua Zhao,Yan Duan
出处
期刊:Fermentation
[MDPI AG]
日期:2022-11-25
卷期号:8 (12): 676-676
被引量:3
标识
DOI:10.3390/fermentation8120676
摘要
The probiotic fermentation of lamb liver paste is a new method with which to utilize sheep by-products and address the issue of waste. In this study, a pH meter, chromaticity meter, texture analyzer, and gas chromatograph–mass spectrometer (GC–MS) were used to determine various indicators. The objective was to investigate the effect of fermentation on the physical properties and aroma of lamb liver paste. The results showed that the L* (brightness), a* (redness), and b* (yellowness) of the samples were significantly higher in the starter fermentation group than in the other two groups after storage for 0, 1, 7, 14, 21, and 28 days (p < 0.05). In addition, cohesiveness, adhesion, and chewiness were lower in the starter fermentation group after 7 days (p < 0.05). TVB-N and fat were lower in the starter fermentation group compared to the sterilization group at 28 days. pH was significantly lower in the starter fermentation group at the beginning of storage, and lactic acid bacteria numbers were significantly higher than in the sterilization groups (p < 0.05). Important aroma compounds, such as 2-undecenal, 1-octen-3-ol, and anethole, were significantly higher in the starter fermentation group than in the sterilization group (p < 0.05). Fermented lamb liver paste is a new by-product that exhibits a high degree of freshness and a low degree of fat oxidation during storage. This study provides a theoretical basis for future industrial production.
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