Effect Of Lactobacillus Plantarum On Tenderness Of Fermented Beef Sausages

The starter culture used in the experiment was a strain of Lactobacillus/plantarum (59) that was isolated from the koumiss and the typical strain of Lactobacillus plantarum (ZB), these two were mixed in the same proportion. After ripening, the viable count of the lactic acid bacteria of the added starter culture group was higher (P<0.05) than the added papain group, the added lactic acid group and the control group. The viable count of the lactic acid bacteria in this group reached7.1X106CFU/g. The aerobic plate count was lower than the other three groups. The most probable number (MPN) was below GB standards. The residues of nitrite and the TVB-N value of added starter culture group was lower (P<0.05) than the other three groups as well.Meanwhile, the hardness, cohesiveness and adhesive of the fermented beef sausages with starter culture was same (P>0.05) as the other three groups. The gumminess and the fracture force of the added starter culture group was lower (P<0.05) than the control, but higher (P<0.05) than the added papain group. The springiness of fermented beef sausage was promoted by the starter culture; it reached6.53±0.55mm by the end. The percentage of soluble collagen was31.99%in the added papain group,28.83%in the added starter culture group,22.04%in the added lactic acid group, and18.65%in the control group, which was the lowest.