Effects of starter culture inoculation on texture characteristics, flavor, and biogenic amine formation in slightly fermented beef
文献类型： 外文期刊
作者： Yang, Mingliu 1 ; Zhou, Yingqin 1 ; Huang, Jingjing 1 ; Zhang, Fusheng 1 ; Xie, Ningning 1 ; Yan, Yan 1 ;
作者机构： 1.Anhui Acad Agr Sci, Inst Agro Prod Sci & Technol, 40 Nongke South Rd, Hefei 230031, Peoples R China
2.Anhui Engn Lab Food Microbial Fermentat & Funct Ap, Hefei 230031, Peoples R China
关键词： Beef; Lactic acid bacteria; Fermentation; Quality characteristics; Biogenic amine; Flavor analysis
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 71 卷
页码：
收录情况： SCI
摘要： This study aimed at exploring the changes in the quality and flavor characteristics of fresh beef (FB) and slightly fermented beef inoculated with lactic acid bacteria (LAB), i.e., Lactococcus lactis SMF L16 (SMF L16), Leuconostoc citreum M4-6 (M4-6), Lacticaseibacillus paracasei M3-16 (M3-16), and Limosilactobacillus reuteri W9-3 (W9-3). Compared with FB and naturally fermented beef, among the four starter cultures, LAB inoculation reduced water activity. Moreover, SMF L16 and W9-3 inoculation significantly reduced the pH. The highest a*/b* value and springiness were detected in the M3-16 group. Our biogenic amine analysis indicated that the histamine and tyramine contents in the M3-16 and W9-3 groups were significantly lower than those in the other groups. Moreover, our gas chromatography-mass spectrometry results indicated LAB inoculation enriched the flavor of beef, especially in SMF L16 and W9-3. In conclusion, L. paracasei M3-16 and L. reuteri W9-3 are potential starter cultures for fermented meat products.
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