title: Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage.
abstract: The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus brevis, Lactobacillus curvatus, and Lactobacillus fermentum isolated from Harbin dry sausage were assessed for their protein hydrolysis and flavour development in pork muscle sarcoplasmic protein extracts. Gel electrophoresis indicated that sarcoplasmic proteins were degraded by all of the strains, especially by P. pentosaceus and L. curvatus. Trichloroacetic acid-soluble peptides increased in all of the samples (P < 0.05), especially samples inoculated with P. pentosaceus. Samples inoculated with P. pentosaceus and L. curvatus had higher free amino acid contents than did the other two strains(P < 0.05), and glutamic acid and alanine appeared to be the predominant free amino acids. The volatile compound analysis indicated that the highest aldehydes, alcohols and acid contents were found in the sample with P. pentosaceus followed by L. curvatus. The results revealed that P. pentosaceus could be appropriate for use as a meat starter culture.
authors.forename: Qian
authors.initials: Q
authors.lastname: Chen
authors.forename: Qian
authors.initials: Q
authors.lastname: Liu
authors.forename: Qinxiu
authors.initials: Q
authors.lastname: Sun
authors.forename: Baohua
authors.initials: B
authors.lastname: Kong
authors.forename: Youling
authors.initials: Y
authors.lastname: Xiong
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D000818:Animals; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism*; D005516:Food Microbiology; D006801:Humans; D006868:Hydrolysis; D007778:Lactobacillus / Q000378:metabolism*; D008461:Meat Products / Q000032:analysis*; D009124:Muscle Proteins / Q000378:metabolism*; D010376:Pediococcus / Q000378:metabolism*; D012519:Sarcoplasmic Reticulum / Q000378:metabolism; D013552:Swine; D013649:Taste; D055549:Volatile Organic Compounds / Q000378:metabolism
chemical_list: D000596:Amino Acids; D005421:Flavoring Agents; D009124:Muscle Proteins; D055549:Volatile Organic Compounds