Effect of Lactic Acid Bacteria and Yeasts towards Chemical, Physical and Organoleptic Qualities of Mutton Salami

Abstract

Mutton has exceptional qualities such as smell, high consistency, and huge muscle fat, which makes mutton are restricted to consume. To expand mutton utilization, diversification with proper innovation is important. Salami is one of the proper mutton products that required starter such LAB that can deliver metabolites to change the texture, taste, and odor of meat. Other than LAB, yeasts additionally show up in meat processing, particularly in salami fermentation, which can build the meat taste and odor. The study aimed to identify the chemical, physical (water holding capacity, tenderness, and pH) and organoleptic (odor, color, texture, and taste) quality of mutton salami. Completely Randomized Design (CRD) was used as an experimental design with starters of Lactobacillus Plantarum as lactic acid bacteria (LAB) and yeasts, i.e. Cryptococcus humicolous and Trichosporon beigelii. The treatments were divided into 5 levels, i.e. R1 (0.5% LAB: Yeast 0.5%), R2 (1% LAB: Yeast 1 %), R3 (1.5% LAB: Yeast 1.5%), R4 (2% LAB: Yeast 2%), and R5 (2.5% LAB: Yeast 2.5%), with four replications. Analysis of variance was used to find out the treatment effect, and the Duncan Multiple Range Test was used to find out the difference between any treatments. The results show that the addition of Lactobacillus Plantarum from 0.5% to 2.5% and yeast Cryptococcus humicolous, Trichosporon beigelii from 0.5% to 2.5%, did not significantly affect chemical and physical quality, while water holding capacity and organoleptic test, i.e., color, odor, and texture showed significant effects except taste.

Lipogenesis in Sentul chickens of starter phase inhibited by irradiated chitosan

“…Furthermore, in association with the research reported [21,22], chitosan supplementation significantly increased the rate of lipolysis, reduced the rate of adipocyte hypertrophy, triglyceride accumulation, and activity of lipoprotein in adipose tissue of the epididymis, also decreased the activity of liver enzymes [24] related to lipid biosynthesis [25]. Chitosan supplementation has been reported to activate phosphorylated adenosine monophosphate (AMP) significantly-activated protein kinase (AMPK) [26,27], and a high-fat diet induces the expression of lipogenic transcription factors (Peroxisome Proliferator-Activated Receptor Gamma/PPAR-γ and sterol receptor element-binding protein 1c/ SREBP1c) [28] in the liver and adipose tissue -29,30].…”

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

“…When the protein contents of the samples were compared in relation to the storage times, no significant difference was found between the samples, except for E and F ( p > 0.05). The ability to break the protein molecules in food is limited to a few species microorganisms that can produce extracellular proteolytic enzymes (Suryaningsih et al., 2019). Due the synergistic effect between the cultures and the proteolytic enzyme activities, the protein molecules in the salami produced using the combined starter culture (F) were broken down, and the protein content was reduced compared to the control group.…”

Enhancement of the liver status of Sentul chickens from the starter phase induced by irradiated chitosan

“…Activation of cGAS-STING has also been shown to activate interferondependent type-1 protein (IIFN-defendant), then dendritic cells become active. Furthermore, it is reported that dendritic cell activation enhances the polarization response of T-helper 1 (TH1) cell protein [33][34][35][36][37]. TH1 activation increases interferon-gamma (IFM), thereby stimulating the synthesis of immunoglobulin G (IgG) to be circulated into the extracellular fluid.…”