Quality, safety, biofunctionality and fermentation control in soya

Addition of 0.41% glucono-delta-lactone (GDL) to meat mixtures for fermented sausages produced an immediate acidulation response, lowering the initial pH from 6.0 to 5.4. After fermentation, control sausages had a pH of 5.1 which decreased to 5.0 at 16 days of drying. Sausages containing GDL had a pH of 4.8 at the end of the fermentation phase and the pH remained constant through heat processing and drying. Additional acidity from GDL usage promoted greater (P < 0.05) conversion of the total heme pigments to the nitric oxide heme pigment at each stage of processing examined. Although more pigment production occurred, sausages with GDL lost cured pigment upon dehydration at the same rate as control sausages. Color values showed a more rapid increase in ‘aL’ values for sausage containing GDL. Sample L and ‘bL’ values were similar for both sausage groups at each process phase.

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Applications of High Pressure as a Nonthermal Fermentation Control Technique

Improving Food Quality with Novel Food Processing Technologies ◽

10.1201/b17780-16 ◽

2014 ◽

pp. 314-333

Keyword(s):

High Pressure ◽

Control Technique ◽

Fermentation Control

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Production of Nigerian Yoghurt Using Lactic Acid Bacteria as Starter Cultures

Asian Food Science Journal ◽

10.9734/afsj/2020/v16i330173 ◽

2020 ◽

pp. 32-42

Author(s):

S. Aforijiku ◽

S. M. Wakil ◽

A. A. Onilude

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Proximate Composition ◽

Room Temperature ◽

Starter Cultures ◽

Cow Milk ◽

Spontaneous Fermentation ◽

Overall Acceptability ◽

Fermentation Control ◽

Better Than

Aim: This work was carried out to investigate the influence of Lactic Acid Bacteria (LAB) on organoleptic quality and proximate composition of yoghurt, and viability of starter cultures in yoghurt. Methods: The LAB starter cultures were selected based on their ability to produce diacetyl and lactic acid. Results: Lactobacillus caseiN1 produced the highest quantity (2.72 g/L) of diacetyl at 48 hrs of incubation while Pediococcus acidilacticiG1 had the lowest amount (0.50 g/L). The pH of produced yoghurt ranged between 4.40 and 5.58 while the corresponding lactic acid contents ranged between 0.70 and 0.96 g/L. Yoghurt produced with cow milk inoculated with L. PlantarumN24 and L. BrevisN10 had the lowest pH (4.40) at significant level of P≤0.05. Yoghurt with mixed culture of L. PlantarumN24 and L. PlantarumN17 had the highest protein content (5.13%) while spontaneous fermentation (control) produced the least (0.48%). Yoghurt produced from cow milk inoculated with L. PlantarumN24 and L. PlantarumN17 was rated best with overall acceptability (9.0) during first day of storage while the commercial yoghurt (5.8) and spontaneous fermentation (6.8) had least overall acceptability at P≤0.05. Conclusion: Yoghurt samples stored in refrigerator had more viable LAB counts for a period of 21 days while the samples stored at room temperature had a day count except for yoghurt produced with cow milk inoculated with L. plantarumN24 which retained its viability at the second day. The yoghurt produced with selected LAB starters are better than commercial yoghurt in terms of sensory properties, proximate composition, pH and viability.

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