Dry aging is a historic and common-used preservation and increment method for meat processing,giving the meat product unique mouthfeel and attracted flavor.In this work,less time-consuming intensified dry aging was co...Dry aging is a historic and common-used preservation and increment method for meat processing,giving the meat product unique mouthfeel and attracted flavor.In this work,less time-consuming intensified dry aging was conducted by using specified strains(all selected from“List of Strains Allowed to Be Used in Food”issued by National Health Commission of the People’s Republic of China)mixed of Staphylococcus sarcosa,Debaryomyces hansenii and Pediococcus pentose(1:1:1).The taste,aroma,texture and microbiota of intensified dry-aged beef were investigated and correlatively analyzed.Results showed that the contents and varieties of main taste and aromatic compounds in final products were significantly increased by intensified dry aging,along with unique texture formation and improved palatability of beef.Most importantly,the above-mentioned quality changes were confirmed to be closely correlated with microbial succession during fermentation.All the 3 strains had extremely significant positive correlations with springiness,and Debaryomyces hansenii positively correlated with taste components,and both Pediococcus and Debaryomyces had significant positive correlations with volatile flavor substances.Additionally,3 selected strains for intensified dry aging could inhibit the growth of spoilage organisms to an extent.This work provides valuable reference both for the industrialization and standardization of dry-aged meat products.展开更多
基金supported by the Key Research and Development Program of Changzhou(Project No.CE20222005).
文摘Dry aging is a historic and common-used preservation and increment method for meat processing,giving the meat product unique mouthfeel and attracted flavor.In this work,less time-consuming intensified dry aging was conducted by using specified strains(all selected from“List of Strains Allowed to Be Used in Food”issued by National Health Commission of the People’s Republic of China)mixed of Staphylococcus sarcosa,Debaryomyces hansenii and Pediococcus pentose(1:1:1).The taste,aroma,texture and microbiota of intensified dry-aged beef were investigated and correlatively analyzed.Results showed that the contents and varieties of main taste and aromatic compounds in final products were significantly increased by intensified dry aging,along with unique texture formation and improved palatability of beef.Most importantly,the above-mentioned quality changes were confirmed to be closely correlated with microbial succession during fermentation.All the 3 strains had extremely significant positive correlations with springiness,and Debaryomyces hansenii positively correlated with taste components,and both Pediococcus and Debaryomyces had significant positive correlations with volatile flavor substances.Additionally,3 selected strains for intensified dry aging could inhibit the growth of spoilage organisms to an extent.This work provides valuable reference both for the industrialization and standardization of dry-aged meat products.
