Lactic acid bacteria and Staphylococcus carnosus fermentation as a means for eliminating 4‐alkyl branched odour fatty acids of mutton jerky and its effect on other quality characteristics

Abstract

SummaryLactiplantibacilllus plantarum (Lp), Pediococcus pentosaceus (Pp) and Staphylococcus carnosus (Sc) were applied to remove the odour fatty acid, and the effect on quality characteristics of mutton jerky was investigated. The results showed that the mixed strains, especially the Lp + Pp + Sc treatment, had a strong ability to remove odour. Under the action of microbial enzymes, the three main fatty acids (4‐methyloctanoic acid, 4‐ethyloctanoic acid and 4‐methylnonanoic acid) that form the odour of mutton were hydrolysed. After fermentation, the water activity and moisture content of the mutton jerky decreased, making it easier to preserve. The colour also became redder and brighter, and the shear force decreased, making it easier to chew. Also, the variety of volatile flavour substances increased which may derive from amino acid metabolism (such as 2‐heptanaldehyde), β‐lipid oxidation (1,7,7‐trimethyl‐heptanone) and esterification (such as ethyl benzoate). The fermentation group showed an increase in the overall sensory score, for appearance, colour, taste and texture scores, and an increase in consumer friendliness. In conclusion, lactic acid bacteria and S. carnosus were helpful in the removal of odour and improvement of physicochemical properties of mutton jerky.