Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation

Abstract This study characterized the changes in the microbiological, physicochemical properties of Suan rou during fermentation via three different techniques (Technique A is a traditional production process. Based on technique A, technique B adds a total of 200 g of sucrose to the thinly sliced me...

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Autores principales:	Xuefeng Zeng, Ju Meng, Wei Zhang, Laping He, Li Deng, Chun Ye
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	microbiological organic acids sensory suan rou Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/881e496051db44208ce67838c6bf1516
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spelling	oai:doaj.org-article:881e496051db44208ce67838c6bf15162021-11-04T13:06:42ZChanges in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation2048-717710.1002/fsn3.2095https://doaj.org/article/881e496051db44208ce67838c6bf15162021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2095https://doaj.org/toc/2048-7177Abstract This study characterized the changes in the microbiological, physicochemical properties of Suan rou during fermentation via three different techniques (Technique A is a traditional production process. Based on technique A, technique B adds a total of 200 g of sucrose to the thinly sliced meat, and technique C changes the amount of salt in the thinly sliced meat to 200 grams.). Compared to batch A, the samples from batches B and C featured more rapid reduction in pH and generated more TA. Myofibrillar proteins in batches B and C showed higher degradation rate, and several low‐molecular‐weight metabolites were determined on the basis of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) gel lanes. The contents of thiobarbituric acid (TBARS) and total volatile base nitrogen (TVB‐N) and the growth of spoilage bacteria and pathogens were suppressed in the three batches. A relatively compatible acid–salinity proportion was presented in the Suan rou of batches A and B compared with that of batch C. The results show that the Suan rou made by B technology was more palatable acid flavor and abundant nutrition.Xuefeng ZengJu MengWei ZhangLaping HeLi DengChun YeWileyarticlemicrobiologicalorganic acidssensorysuan rouNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 5899-5913 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	microbiological organic acids sensory suan rou Nutrition. Foods and food supply TX341-641
spellingShingle	microbiological organic acids sensory suan rou Nutrition. Foods and food supply TX341-641 Xuefeng Zeng Ju Meng Wei Zhang Laping He Li Deng Chun Ye Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation
description	Abstract This study characterized the changes in the microbiological, physicochemical properties of Suan rou during fermentation via three different techniques (Technique A is a traditional production process. Based on technique A, technique B adds a total of 200 g of sucrose to the thinly sliced meat, and technique C changes the amount of salt in the thinly sliced meat to 200 grams.). Compared to batch A, the samples from batches B and C featured more rapid reduction in pH and generated more TA. Myofibrillar proteins in batches B and C showed higher degradation rate, and several low‐molecular‐weight metabolites were determined on the basis of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) gel lanes. The contents of thiobarbituric acid (TBARS) and total volatile base nitrogen (TVB‐N) and the growth of spoilage bacteria and pathogens were suppressed in the three batches. A relatively compatible acid–salinity proportion was presented in the Suan rou of batches A and B compared with that of batch C. The results show that the Suan rou made by B technology was more palatable acid flavor and abundant nutrition.
format	article
author	Xuefeng Zeng Ju Meng Wei Zhang Laping He Li Deng Chun Ye
author_facet	Xuefeng Zeng Ju Meng Wei Zhang Laping He Li Deng Chun Ye
author_sort	Xuefeng Zeng
title	Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation
title_short	Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation
title_full	Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation
title_fullStr	Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation
title_full_unstemmed	Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation
title_sort	changes in the microbiological, physicochemical properties of chinese traditional fermented suan rou at ripening fermentation
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/881e496051db44208ce67838c6bf1516
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Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation

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