Effects of lactic acid bacteria and yeast on mutton quality at different temperatures

Detalhes bibliográficos
Autor(a) principal: JIAO,Xinya
Data de Publicação: 2022
Outros Autores: SHU,Ying, RAO,Weili, ZHANG,Zhisheng, CHENG,Shumei
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101233
Resumo: Abstract At various temperatures, the effects of Saccharomyces cerevisiae, Lactobacillus farciminis S26, Lactobacillus plantarum S42 and Pediococcus acidilactici S53 on physical and chemical indicators as well as sensory quality of mutton were investigated. These characteristics are then used to build the shelf life prediction model. The results revealed that as the storage period rose, the moisture content and sensory quality of the mutton dropped, but the TBARS value increased. The theoretical shelf life of mutton at 4 °C, 25 °C, and 37 °C, according to the kinetic equation of TBARS value, is 59d, 19.7d, and 14.08d, respectively, suggesting that the theoretical value is in excellent agreement with the observed value. Finally, the combination of lactic acid bacteria and yeast has the potential to improve the shelf life of mutton. Simultaneously, low-temperature storage at 4 °C can improve mutton quality.
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spelling Effects of lactic acid bacteria and yeast on mutton quality at different temperaturesSaccharomyces cerevisiaeLactobacillus farciminis S26Lactobacillus plantarum S42Pediococcus acidilactici S53muttonAbstract At various temperatures, the effects of Saccharomyces cerevisiae, Lactobacillus farciminis S26, Lactobacillus plantarum S42 and Pediococcus acidilactici S53 on physical and chemical indicators as well as sensory quality of mutton were investigated. These characteristics are then used to build the shelf life prediction model. The results revealed that as the storage period rose, the moisture content and sensory quality of the mutton dropped, but the TBARS value increased. The theoretical shelf life of mutton at 4 °C, 25 °C, and 37 °C, according to the kinetic equation of TBARS value, is 59d, 19.7d, and 14.08d, respectively, suggesting that the theoretical value is in excellent agreement with the observed value. Finally, the combination of lactic acid bacteria and yeast has the potential to improve the shelf life of mutton. Simultaneously, low-temperature storage at 4 °C can improve mutton quality.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101233Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.46122info:eu-repo/semantics/openAccessJIAO,XinyaSHU,YingRAO,WeiliZHANG,ZhishengCHENG,Shumeieng2022-07-08T00:00:00Zoai:scielo:S0101-20612022000101233Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-07-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of lactic acid bacteria and yeast on mutton quality at different temperatures
title Effects of lactic acid bacteria and yeast on mutton quality at different temperatures
spellingShingle Effects of lactic acid bacteria and yeast on mutton quality at different temperatures
JIAO,Xinya
Saccharomyces cerevisiae
Lactobacillus farciminis S26
Lactobacillus plantarum S42
Pediococcus acidilactici S53
mutton
title_short Effects of lactic acid bacteria and yeast on mutton quality at different temperatures
title_full Effects of lactic acid bacteria and yeast on mutton quality at different temperatures
title_fullStr Effects of lactic acid bacteria and yeast on mutton quality at different temperatures
title_full_unstemmed Effects of lactic acid bacteria and yeast on mutton quality at different temperatures
title_sort Effects of lactic acid bacteria and yeast on mutton quality at different temperatures
author JIAO,Xinya
author_facet JIAO,Xinya
SHU,Ying
RAO,Weili
ZHANG,Zhisheng
CHENG,Shumei
author_role author
author2 SHU,Ying
RAO,Weili
ZHANG,Zhisheng
CHENG,Shumei
author2_role author
author
author
author
dc.contributor.author.fl_str_mv JIAO,Xinya
SHU,Ying
RAO,Weili
ZHANG,Zhisheng
CHENG,Shumei
dc.subject.por.fl_str_mv Saccharomyces cerevisiae
Lactobacillus farciminis S26
Lactobacillus plantarum S42
Pediococcus acidilactici S53
mutton
topic Saccharomyces cerevisiae
Lactobacillus farciminis S26
Lactobacillus plantarum S42
Pediococcus acidilactici S53
mutton
description Abstract At various temperatures, the effects of Saccharomyces cerevisiae, Lactobacillus farciminis S26, Lactobacillus plantarum S42 and Pediococcus acidilactici S53 on physical and chemical indicators as well as sensory quality of mutton were investigated. These characteristics are then used to build the shelf life prediction model. The results revealed that as the storage period rose, the moisture content and sensory quality of the mutton dropped, but the TBARS value increased. The theoretical shelf life of mutton at 4 °C, 25 °C, and 37 °C, according to the kinetic equation of TBARS value, is 59d, 19.7d, and 14.08d, respectively, suggesting that the theoretical value is in excellent agreement with the observed value. Finally, the combination of lactic acid bacteria and yeast has the potential to improve the shelf life of mutton. Simultaneously, low-temperature storage at 4 °C can improve mutton quality.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101233
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101233
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.46122
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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