Chemical characteristic of salt fermented meat inoculated with Pediococcus ssp

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Pramono, Y.B.^1 ; Rahayu, E.S.^2 ; Suparmo^2 ; Utami, T.^2 ; Nurwantoro^1 ; Yunianto, V.D.^1

Departement of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia^1

Faculty of Food Technology, Gadjah Mada University, Yogyakarta, Indonesia^2

关键词: Chemical characteristic;    Lactic acid bacteria;    Microbiolocal;    Microbiological characteristics;    Off-flavours;    Pediococcus;    Soluble proteins;    Total bacteria;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012096/pdf
DOI  :  10.1088/1755-1315/102/1/012096

来源: IOP

【 摘 要 】

The research goal is knowing of the characteristict of salt fermented meat by Pediococcus ssp. There were microbiological, chemical, and off-flavor compound during fermentation. This study was conducted on research of influence of salt-meat fermentation inoculated used starter. They were included microbiological characteristics, and chemical characteristics. Microbiological characteristics observed were total bacteria, number of coliform groups, bacteria producing bioamine, and total lactic acid bacteria. The result showed that decreasing of coliform and bioamine producer bacteria, and total lactic acid bacteria decreased 3 log cycle. While the soluble protein increased of 7-8% and bioamine increased of 5-6 mg/100 g. And then Off-flavour compound, TVN and TMA increased of 36-20 mg/100g and 16-30 mg/100g, respectively. Conclusion of the research that Pedioccoccus ssp. influenced salt fermented meat.