Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages

Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages

This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gl...

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Veröffentlicht in:Meat science 2024-11, Vol.217, p.109614, Article 109614
Hauptverfasser: Zhang, Huan, Wang, Huizhu, Chen, Qian, Cao, Yungang, Huang, Junrong, Li, Yuexin, Yao, Xianqi, Kong, Baohua
Format: Artikel
Sprache:eng
Schlagworte:
electronic tongue
fermentation
Harbin dry sausage
L-glycine
lactic acid
meat science
Oxidative stability
Pediococcus pentosaceus
peroxide value
sausages
sensory evaluation
taste
Taste profile
water activity
water content
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Zusammenfassung:This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P 
ISSN:0309-1740
1873-4138
1873-4138
DOI:10.1016/j.meatsci.2024.109614