title: The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages.
abstract: Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus sake and Staphylococcus xylosus were evaluated to determine their role in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages. Electrophoresis analysis showed that the hydrolysis of sarcoplasmic and myofibrillar proteins in dry sausages inoculated with bacterial strains was more severe than that in the non-inoculated control. The predominant free amino acids at the end of the fermentation were glutamic acid and alanine, both of which are involved in creating a desirable taste. The inoculation of dry sausages with bacterial strains, especially mixed strains, significantly decreased carbonyl formation and sulfhydryl loss in sausages (P<0.05). Both hydrolysis and oxidation led to increased surface hydrophobicity in sarcoplasmic and myofibrillar proteins. Fermentation of dry sausage with multiple bacterial strains could contribute to flavour formation via flavour precursors. The results demonstrate that Harbin dry sausage can be inoculated with a starter culture mixture of P. pentosaceus, L. curvatus and S. xylosus to improve flavour formation.
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Animal Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Chen
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com.
authors.forename: Baohua
authors.initials: B
authors.lastname: Kong
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
authors.forename: Qi
authors.initials: Q
authors.lastname: Han
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Liu
authors.affiliation: College of Animal Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
authors.forename: Li
authors.initials: L
authors.lastname: Xu
mesh_terms: D000409:Alanine / Q000032:analysis; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D003258:Consumer Behavior; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D018698:Glutamic Acid / Q000032:analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007778:Lactobacillus; D016014:Linear Models; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D009124:Muscle Proteins / Q000378:metabolism; D010084:Oxidation-Reduction; D000070006:Pediococcus pentosaceus; D013210:Staphylococcus; D013552:Swine; D013649:Taste
chemical_list: D000596:Amino Acids; D009124:Muscle Proteins; D018698:Glutamic Acid; D000409:Alanine
keywords: Bacterial fermentation; Dry sausage; Myofibrillar proteins; Protein hydrolysis; Protein oxidation; Sarcoplasmic proteins