China Meat Research Center, Beijing 100068, China; School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China; Guizhou Provincial Light Industry Scientific Research Institute, Guiyang 550014, China.
China Meat Research Center, Beijing 100068, China.
Food Res Int. 2024 May;183:114227. doi: 10.1016/j.foodres.2024.114227. Epub 2024 Mar 13.
Dry-cured meat products are gaining attention owing to their distinctive sensory characteristics and health benefits. In this study, two Debaryomyces hansenii strains were investigated for their potential as starter cultures for dry-cured pork belly products. After preliminary screening, these D. hansenii strains, namely, S20 and S26, both exhibiting with excellent aroma-producing capacity in a dry-cured meat model, were selected as single-strain starter cultures. For comparison, a non-inoculated control was also evaluated. In S20- and S26-inoculated pork belly, yeast dominated the microbiota and improved microbiological safety by suppressing Enterobacteriaceae growth. Compared with the non-inoculated control, the inoculated pork belly yielded higher hardness and redness (a*) values. Starter culture inoculation accelerated proteolysis in pork belly, improving the content of total free amino acids (TFFAs) and several essential free amino acids (Thr, Val, Met, Ile, Leu, and Phe) at the end of processing. Moreover, the inoculated samples exhibited higher levels of fat oxidation-derived aldehydes as well as esters, acids, alcohols and other compounds than the non-inoculated control at the end of the 95-day ripening period. Overall, these findings provide new insights into the application of D. hansenii isolated from dry-cured ham to dry-cured pork belly.
干腌肉制品因其独特的感官特性和健康益处而受到关注。本研究旨在探讨两株德巴利汉逊酵母（Debaryomyces hansenii）作为干腌猪五花肉发酵剂的潜力。经过初步筛选，选择了具有出色产香能力的两株 D. hansenii 菌株 S20 和 S26 作为单菌株发酵剂，同时还评估了未接种的对照组。在接种 S20 和 S26 的猪五花肉中，酵母成为优势菌群，并通过抑制肠杆菌科的生长提高了微生物安全性。与未接种的对照组相比，接种组的猪五花肉硬度和红色度（a*）更高。发酵剂接种加速了猪五花肉的蛋白质水解，提高了总游离氨基酸（TFFAs）和几种必需游离氨基酸（Thr、Val、Met、Ile、Leu 和 Phe）的含量。此外，在 95 天的成熟过程结束时，与未接种的对照组相比，接种组的猪五花肉中脂肪氧化衍生的醛类以及酯类、酸类、醇类和其他化合物的水平更高。总之，这些发现为从干腌火腿中分离出的德巴利汉逊酵母在干腌猪五花肉中的应用提供了新的见解。
