Effects of Fermentation on the Physicochemical Properties and Aroma of Lamb Liver Paste

Abstract

The probiotic fermentation of lamb liver paste is a new method with which to utilize sheep by-products and address the issue of waste. In this study, a pH meter, chromaticity meter, texture analyzer, and gas chromatograph–mass spectrometer (GC–MS) were used to determine various indicators. The objective was to investigate the effect of fermentation on the physical properties and aroma of lamb liver paste. The results showed that the L* (brightness), a* (redness), and b* (yellowness) of the samples were significantly higher in the starter fermentation group than in the other two groups after storage for 0, 1, 7, 14, 21, and 28 days (p < 0.05). In addition, cohesiveness, adhesion, and chewiness were lower in the starter fermentation group after 7 days (p < 0.05). TVB-N and fat were lower in the starter fermentation group compared to the sterilization group at 28 days. pH was significantly lower in the starter fermentation group at the beginning of storage, and lactic acid bacteria numbers were significantly higher than in the sterilization groups (p < 0.05). Important aroma compounds, such as 2-undecenal, 1-octen-3-ol, and anethole, were significantly higher in the starter fermentation group than in the sterilization group (p < 0.05). Fermented lamb liver paste is a new by-product that exhibits a high degree of freshness and a low degree of fat oxidation during storage. This study provides a theoretical basis for future industrial production.

Aroma Compound Evolution during Fermentation

“…The edition featured ten publications (nine original research papers and one review) covering diverse topics. Special mention should be given to papers focusing on the aroma profiles of non-traditional foodstuffs [1][2][3].…”

“…Liu et al [2] reported on the aroma compounds that are produced during the fermentation of lamb liver paste. Hung et al [1] showed what effect the addition of starter cultures like Bacillus subtilis and S. cerevisiae can have on the analytical and sensory composition of seaweed.…”