Changes of protein composition and its relevance with textural properties during processing of fermented solid beef

Abstract

In this paper, fermented solid beef inoculated with two starter cultures (Lactobacillus curvatus and Pediococcus pentosaceus) in different inoculums concentration, fermentation time, and fermentation temperature was evaluated for change of protein composition (water‐soluble proteins, insoluble protein, and salt‐soluble proteins) and nonprotein nitrogen during fermentation and the relevance with textural properties was also investigated. The amount of water‐soluble and salt‐soluble proteins decreased while nonprotein and insoluble proteins increased as fermentation progressed. With the increase of inoculums concentration from 0.5% to 2.5%, the amount of water‐soluble and salt‐soluble proteins decreased from 23.8 to 19.6 mg/g and 51.2 to 33.5 mg/g, respectively, and the amount of nonprotein and insoluble proteins increased from 17.8 to 24.4 mg/g and 20.3 to 49.5 mg/g, respectively. During 0 to 32 hr of fermentation, the water‐soluble and salt‐soluble proteins decreased from 24.4 to16.0 mg/g and 54.0 to 22.0 mg/g, respectively, and the amount of nonprotein and insoluble proteins increased from 16.3 to 30.8 mg/g and 19.6 to 70.5 mg/g, respectively. With the fermentation temperature increased from 20°C to 40°C, the water‐soluble decreased from 34.6 to 21.8 mg/g; the amount of salt‐soluble proteins decreased from 60.0 to 21.2 mg/g; the nonprotein and insoluble proteins increased from 16.2 to 24.3 mg/g and 29.7 to 70.4 mg/g, respectively. From SDS‐PAGE analysis of water‐soluble and salt‐soluble proteins, solid beef protein tended to degrade to smaller protein, peptide, and amino acid with protease and peptidases enzymes, and partially form large polymers. Hardness, elasticity, gumminess, and chewiness were significantly negatively correlated with water‐soluble and salt‐soluble proteins, and were significantly positively correlated with insoluble proteins. The optimum inoculum population, fermentation time, and fermentation temperature were 2%, 32 hr, and 35°C, respectively. Practical applications Our paper studied the effects of fermentation conditions including inoculums concentration, fermentation temperature, and fermentation time on the change of protein composition of fermented solid beef and nonprotein nitrogen. Meanwhile, explored the relationship between the protein composition and texture properties. Fermentation degrades proteins into smaller protein, peptides, and free amino acids. It is beneficial for absorption and good for health. And now the fermentation meat products become more and more popular. However, the quality of beef products is related to muscle proteins that the changes of protein molecules can be effectively affected the properties of products. Our preliminary observation provides a theoretical basis for further researches on quality evaluation of fermentation meat products, and hope to improve the quality of fermentation meat products.

Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef ”cangkuk” by spontaneous fermentation with the addition of bamboo shoot

“…This research showed that addition of bamboo shoot with different preparation method on fermentation process without adding culture starter of beef meat contributes in change total protein value after fermentation. This phenomenon similar with Zhou et al (2017), studied on fermentation of solid beef inoculated with two starter cultures (Lactobacillus curvatus and Pediococcus pentosaceus) in different inoculums concentration, fermentation time and fermentation temperature. An increase of inoculums concentration, fermentation times and fermentation temperatures could decrease protein composition in term water-soluble protein and salt soluble protein after fermentation, while insoluble protein increased.…”

Effects of temperature on quality of preserved eggs during storage

“…Meanwhile, free amino acids will undergo decarboxylation, deamination, and Maillard reaction with reducing sugar to decrease their contents ( Poulsen et al., 2013 ). It has been found that polypeptides were produced by proteinase acting on proteins and then were further decomposed into amino acid by the peptidase ( Zhou et al., 2017 ). However, the action of alkali inside the preserved egg can inhibit the activity of protease or peptidase, which indirectly affects the content of amino acids.…”

Angiotensin‐converting enzyme (ACE) inhibitory peptides from fermented sausages inoculated with Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201

“…The lactic acid bacteria (LAB) and coagulase‐negative Staphylococci (CNS) isolated from the endogenous microbes in traditionally fermented meat products are the most commonly used mixed starters (Bis‐Souza et al ., 2020). LAB can reduce pH and prevent the growth of pathogenic and spoilage microorganisms by rapidly producing lactic acid and bacteriocins to improve safety, stability, and shelf life of products, and to provide an acidic environment for protein degradation and bioactive peptide production (Candogan et al ., 2009; Zhou et al ., 2016). CNS help the production of nitrosomyoglobin and make the product form a stable colour because of its nitrate reductase activity (Cachaldora et al ., 2013).…”