Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat,a Chinese traditional meatOACSTPCD
This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneo…查看全部>>
Mengyang Liu;Xinping Lin;Jing Yang;Xu Yan;Chaofan Ji;Huipeng Liang;Sufang Zhang;Liang Dong
SKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,ChinaSKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China Department of Agricultural,Forest and Food Sciences,University of Torino,Turin 10095,ItalySKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,ChinaSKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,ChinaSKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,ChinaSKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China Institute of Technology,China Resources Beer(Holdings)Company Limited,Beijing 100005,ChinaSKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,ChinaSKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China
轻工业
Low saltFermented meatBacterial communityAmino acid contentVolatile compoundsEsterSour meat
《Food Science and Human Wellness》 2024 (5)
P.2790-2798,9
supported by the National Key Research and Development Project(2022YFD2100902)National Natural Science Foundation of China(32372363)Dalian High-level Talent Innovation Support Program(2021RQ093)the Basic Research Project of Education Department of Liaoning Province(LJKZ0544).
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