Research On The Development And Quality Control Of Fermented Chicken Jerky

Fermentation has great advantages in improving the flavor,texture,taste,color and the nutritional value of meat products,although chicken has many superior characteristics including delicious taste,high protein and less fat,cholesterol,calorie,strong flavor acceptance and easy process,there are few chicken deep-processed products in the market,especially the application and research of fermentation technology in dried chicken products,which seriously restrict the development of deep-processed chicken industry.Therefore,this research developed a new fermented chicken jerky product by artificial inoculation fermentation technology,studied the quality changes of the product after storage,the storage property was evaluated as well.The specific research contents and results are as follows:(1)Research on fermentation property of starter cultures.Lactobacillus plantarum,Staphylococcus xylosus,Pediococcus pentasaceus were selected as fermentated strains to determine the fermentation property.The results showed that all strains had shorter growth demurrage,during 8h?10h into the logarithmic phase,Lactobacillus plantarum and Pediococcus pentasaceus had strong ability to produce acid,pH dropped to around 5.0 after 16h rapidly,which contrasted to staphylococcus xylosus.In addition,three strains can maintain a strong activity in salt less than 6%,all strains had protease activity as well,only Pediococcus pentasaceus had lipase activity,there was no antagonism between them,therefore,the three kinds fermentated strains can be mixed to make up for the lack of fementation.The viable count results of Lactobacillus plantarum,Staphylococcus xylosus,Pediococcus pentasaceus were(94±6)×108CFU/mL,(32±4)×108CFU/mL,(76±6)×108CFU/mL respectively,which met fermented requirements.(2)Effect of different starter cultures on the quality of fermented chicken jerky.Different starter cultures mixed by three strains were applied to produce chicken jerky and compare the quality.The result showed that:water content,Aw,pH of fermented groups were lower than control group,in color determination,compared with the control group,the L*value of fermented groups increased,while the value of a*and b*decreased only in two groups respectively.Moreover,the hardness of the fermented groups were lower than that of the control group significantly(P<0.05),and the species and relative contents of the volatile compounds were increased by fermentation.Combined with the sensory evaluation,the chicken jerky after fermented does have superior advantages in appearance,color,flavor,taste and other comprehensive sensory quality,and the starter cultures mixed by three strains considered the best combination.(3)Study on optimization of chicken jerky fermentation process.The fermentation process of chicken jerky was optimized by singer factor and response surface experiment,the results showed that the best fermentation condition were:the ratio of Pediococcus pentasaceus:Lactobacillus plantarum:Staphylococcus xylosus was 1:1:3,the starter cultures inoculation amount was 108CFU/g,the fermented temperature was 31?,the fermented time was 41 h,under this condition,fermented chicken jerky had better tenderness quality.(4)Study on the product quality characteristics,quality changes and control during storage of fermented chicken jerky.On the basis of optimization of fermentation process,the differences of amino acids,fatty acids composition and microstructure in natural and artificial fermented chicken jerky were studied.The results showed that 17 kinds of amino acids and 14 kinds of fatty acids were detected in the control group and the fermented chicken jerky respectively,the total amount of amino acids in the fermented chicken jerky were higher than that in the control group,including 4 kinds of human essential amino acids,the fermented chicken jerky had high unsaturated fatty acids(>50%)and its types and relative contents were higher than the control group;Scanning electron micrographs showed that the muscle fibers of the control group had a clear and compactly arranged structure,while the structure of the fermented chicken jerky was more severely damaged into fracture and pieces.Moreover,the fermented chicken jerky were vacuum-packaged by normal bag and aluminum foil bag to determine color,TBARS,total bacteria counts and E.coli counts,water content,Aw,sensory evaluation,pH during storage.The results showed that the two kinds of packaging can make the food quality of chicken jerky maintain well in 6 months of storage time,of which,chicken jerky had little change in the determination with aluminum foil bag,product quality was better than the ordinary bag packaging as well.