Effect of adjunct inoculation of Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 on the microbiological, physicochemical and sensory properties of fermented carabeef (pindang damulag)
Journal Title: Food Research - Year 2019, Vol 3, Issue 1
Abstract
Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 were inoculated singly or jointly on carabeef (pindang damulag) and allowed to ferment at 10 and 32°C for five days, in comparison with uninoculated naturally fermenting samples. Greater pH reduction and increased lactic acid production was observed in samples inoculated with the lactic acid bacteria (LAB) starter cultures and those fermented at 32°C. Fermentation increased the monounsaturated fatty acid content of carabeef which may have good health benefits. The total plate count, coliform count, yeasts and molds count generally decreased after fermentation for five days which were more pronounced in LAB-inoculated samples. It was also observed that acid-forming bacteria were the predominant microflora in all fermented samples. Sensory evaluation revealed that the addition of starter cultures significantly improved flavor and general acceptability of fermented carabeef. The most acceptable was the meat inoculated with a combination of L. plantarum BS and P. acidilactici 3G3. Samples fermented at lower temperature (10°C) had significantly higher overall acceptability scores than those fermented at 32°C. The study demonstrated the potential of LAB starter cultures in improving safety, nutritional and sensory properties of pindang damulag.
Authors and Affiliations
V. L. Balmori, E. I. Dizon, A. S. A. Barrion, F. B. Elegado
Keywords
Related Articles
- EP ID EP491211
- DOI 10.26656/fr.2017.3(1).221
- Views 163
- Downloads 0
Characteristics of crude cellulose from palm (Elaeis oleifera) midrib by sodium hydroxide pretreatment
The purpose of this research was to determine the effect of concentration of sodium hydroxide (NaOH) on physicochemical characteristics of cellulose powder extracted from palm midrib that was underutilized optimally. Cel...
Effects of different drying methods on the proximate composition and antioxidant activities of Ocimum basilicum leaves
Two different drying methods- freeze drying and vacuum oven drying were applied to Ocimum basilicum leaves to determine the proximate composition and antioxidant activities. The results were compared to fresh leaves of O...
Total phenolic, antioxidant activity and physic-chemical properties of waxy pigmented and non-pigmented rice in Cambodia
This study determined the physicochemical properties, total phenolic content, and antioxidant activity of waxy pigmented and non-pigmented rice varieties in Cambodia. The results showed that, waxy pigmented rice has 2.1%...
Rehydration kinetics of flour from dehydrated mango kernel
Mango kernel, a food waste with high nutritional values has been getting a significant focus in food processing, especially in powder form. The study was conducted to compare the rehydration kinetics of processed mango k...
Antioxidant and antimicrobial activity of lemuni noodle
Vitex negundo Linn. commonly known as the five-leaved chaste tree in English, lemuni in Malay and nirgundi in Hindi. In Malaysia, ‘Nasi lemuni’ is popular food that is based on the leaves of this plant. In this study, th...