The effect on product structure and volatile compounds of chicken liver by fermentation

The effect on the product structure and volatile compounds of fermented chicken liver (FCL) by Lactobacillus plantarum LP1 (L. plantarum LP1) was investigated in this study. The results of ultraviolet, fluorescence and diffraction of x-rays spectra showed that the fermentation accelerated the degradation of the chicken liver (CL) protein, with a large number of small molecule peptides. The thermal stability of FCL was significantly higher than that of CL. The total relative contents of free and essential amino acids in FCL were significantly increased compared by that of CL. Meanwhile, FCL had higher amino acid nitrogen and acidity. Moreover, the types and relative contents of volatile compounds, such as aldehydes, acids, hydrocarbons, were increased by 40.04%, 21.34% and 2.18% in FCL over those in FC, respectively. Therefore, the fermentation of chicken liver provides scientific basis for the comprehensive utilization of by-products in chicken.