Production of fermented spicy rabbit meat using Lactobacillus paracasei

Zhao, Xingxiu; Li, Shilu; Liu, Yuanhao; He, Yiguo; Hu, Rong; Yang, Jiao; Wang, Qi

doi:10.1007/s00449-021-02642-3

Cited by 3 publications

(1 citation statement)

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“…The S. xylosus P2 isolated from Chinese bacon made beef jerky more attractive in terms of color and texture [60]. According to Zhao et al, the microstructure of Chinese characteristic fermented spicy rabbit showed considerable variations when L. paracasei was added, leading to a substantial improvement in tenderness [61].…”

Section: Effect Of Microorganisms On the Texture Of Chinese Tradition...mentioning

confidence: 99%

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products

Mao,

Wang,

Chen

et al. 2024

Foods

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Guizhou sour meat and sour fish, Chaoshan fish sauce, Sichuan sausage and bacon, Cantonese sausage, Jinhua ham, and Xinjiang air-dried beef are eight representatives of Chinese traditional fermented meat and fish products (FMFPs), which are favored by Chinese consumers due to their high nutritional value and quality. The quality of the spontaneously fermented Chinese traditional FMFP is closely correlated with microorganisms. Moreover, the dominant microorganisms are significantly different due to regional differences. The effects of microorganisms on the texture, color, flavor, nutrition, functional properties, and safety of Chinese traditional FMFPs have not been not fully described. Additionally, metabolic pathways for flavor formation of Chinese traditional FMFPs have not well been summarized. This article describes the seven characteristic Chinese traditional FMFPs and correlated dominant microorganisms in different regions of China. The effects of microorganisms on the texture, color, and flavor of Chinese traditional FMFPs are discussed. Furthermore, the metabolic pathways of microbial regulation of flavor formation in Chinese traditional FMFPs are proposed. This work provides a theoretical basis for improvement of Chinese traditional FMFPs by inoculating functional microorganisms isolated from Chinese traditional fermented foods.

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Section: Effect Of Microorganisms On the Texture Of Chinese Tradition...mentioning

confidence: 99%