Effect of fermentation by various bacterial strains on quality of dried duck meat slice

Lu, Yinyin; He, Jun; Cao, Jinxuan; Dang, Yali; Sun, Yangying; Pan, Daodong

doi:10.1515/ijfe-2020-0076

Cited by 5 publications

(2 citation statements)

References 43 publications

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“…Conversion of excessive saturated fats into PUFAs is an effective way to increase the added value of PB. Besides improving the flavor (Cai et al 2020 ), quality (Copetti 2019 ), and shelf life (Ashaolu et al 2021 ) in FPB, main starters and adjunct starters (Ashaolu et al 2021 ; Lu et al 2021 ) can be also used as conversion factories of PUFAs (Arief et al 2016 ; Ashaolu et al 2021 ; Čertík et al 2013 ; Cotarlet et al 2020 ). M. circinelloides CBS277.49 contains an efficient fatty acid desaturase system for PUFA production (Vasiliadou et al 2018 ).…”

Section: Discussionmentioning

confidence: 99%

Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides

Shi,

Zhang,

Lin

et al. 2024

Appl Microbiol Biotechnol

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Pork backfat (PB) contains excessive saturated fatty acids (SFAs), but lacks polyunsaturated fatty acids (PUFAs). Excessive SFAs can be used as a substrate for the growth of certain microorganisms that convert them into PUFAs and monounsaturated fatty acids (MUFAs), and the added value of PB can be enhanced. In this study, Mucor circinelloides CBS 277.49 and Lactiplantacillus plantarum CGMCC 24189 were co-cultured for conversion of PB into fermented pork backfat (FPB) with high level of PUFAs. Our results showed that the content of γ-linolenic acid (GLA) and linoleic acid (LA) in the surface of FPB reached 9.04 ± 0.14 mg/g and 107.31 ± 5.16 mg/g for 7-day fermentation, respectively. To convert the internal SFAs of PB, ultrasound combined with papain was used to promote the penetrative growth of M. circinelloides into the internal PB, and the GLA level in the third layer of fat reached 2.58 ± 0.31 mg/g FPB. The internal growth of M. circinelloides in PB was promoted by adjusting the oxygen rate and ventilation rate through the wind velocity sensor. When the oxygen rate is 2 m/s and the ventilation rate is 18 m3/h, the GLA level in the third layer of fat reached 4.13 ± 1.01 mg/g FPB. To further improve the level of PUFAs in PB, FPB was produced by M. circinelloides at 18 °C. The GLA content on the surface of FPB reached 15.73 ± 1.13 mg/g FPB, and the GLA yield in the second and third layers of fat reached 8.68 ± 1.77 mg/g FPB and 6.13 ± 1.28 mg/g FPB, the LA yield in the second and third layers of fat reached 105.45 ± 5.01 mg/g FPB and 98.46 ± 4.14 mg/g FPB, respectively. These results suggested that excessive SFAs in PB can be converted into PUFAs and provided a new technique for improving PUFAs in FPB. Key points • This article achieved the conversion of PUFAs in pork backfat by Mucor circinelloides CBS 277.49 and Lactiplantacillus plantarum CGMCC 24189. • This article solved the internal growth of M. circinelloides CBS277.49 in pork backfat by ultrasound combined with papain. • This article proposed an innovative of promoting the internal growth of M. circinelloides and increasing the PUFAs production by oxygen ventilation in pork backfat.

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Section: Discussionmentioning

confidence: 99%

Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides

Shi,

Zhang,

Lin

et al. 2024

Appl Microbiol Biotechnol

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“…Duck jerky was a type of thermally processed duck meat product. It was a meat product made from fresh duck meat as the main raw material after several procedures, marinating with seasonings and spices, or cooking ( 5 ). Due to its characteristics, such as its fluffy and crumbly texture, mild meat quality, and needing no fire, it was gradually accepted by consumers as a convenient occasional food with a stable shelf life ( 6 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

Pei,

Guo,

Shu

et al. 2024

Front. Nutr.

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IntroductionThe nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature.MethodsThe objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky.Results and discussionThe findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.

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Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang

Wang

Song²,

Li³

et al. 2023

Food Chemistry

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Effect of fermentation by various bacterial strains on quality of dried duck meat slice

Cited by 5 publications

References 43 publications

Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides

Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang

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