Abstract
SummaryThis study investigated the possibility of transforming unsalted pork hydrolysate into a liquid seasoning by studying volatile compound production through yeast fermentation. The yeasts used included a typical soya sauce yeast and three wine yeasts. The yeasts inoculated in the glucose supplementary pork hydrolysate increased by approximately 2.0 log of CFU mL−1 within 24 hours at 30°C without adding salt. Yeast fermentation largely depleted the abundant aldehydes (hexenal) present in unfermented pork hydrolysate to trace levels with the formation of ethanol, corresponding alcohols and carboxylic acids. The wine yeasts showed higher production of fruity esters such as ethyl acetate and isoamyl acetate, whereas the soya sauce yeast produced more ketones such as acetone and 2‐heptanone. This study revealed a potential method of producing a value‐added meat hydrolysate from pork by‐product.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
