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- W3122886629 endingPage "110982" @default.
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- W3122886629 abstract "The effects of the inoculation with autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) on the pH, lipid oxidation, protein oxidation, volatile compounds, and sensory evaluation of beef jerky were investigated. The pH, thiobarbituric acid reactive substances, and carbonyl contents of the inoculated jerky were significantly lower than those of the control (P < 0.05). A total of 61 volatile compounds were identified and quantified. L. sakei BL6 inoculation led to higher carbohydrate fermentation-derived volatile compound contents, whereas P. acidilactici BP2 inoculation led to higher contents of volatile compounds derived from lipid β-oxidation, amino acid metabolism, and esterase activity. According to the sensory analysis, the jerky inoculated with P. acidilactici BP2 had the highest acceptability score. In conclusion, inoculation with P. acidilactici BP2 enhanced the flavor profile and acceptability of beef jerky." @default.
- W3122886629 created "2021-02-01" @default.
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- W3122886629 date "2021-05-01" @default.
- W3122886629 modified "2023-10-17" @default.
- W3122886629 title "Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation" @default.
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- W3122886629 doi "https://doi.org/10.1016/j.lwt.2021.110982" @default.
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