@article{Liu2024, 
author = {Mengyang Liu and Xinping Lin and Jing Yang and Xu Yan and Chaofan Ji and Huipeng Liang and Sufang Zhang and Liang Dong},
title = {Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat},
year = {2024},
journal = {Food Science and Human Wellness},
volume = {13},
number = {5},
pages = {2790-2798},
keywords = {Low salt, Fermented mea, Bacterial community, Amino acid content, Volatile compounds, Ester, Sour meat},
url = {https://www.sciopen.com/article/10.26599/FSHW.2022.9250226},
doi = {10.26599/FSHW.2022.9250226},
abstract = {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 spontaneous fermentation. Low-salt groups had lower pH and higher titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus, whereas Staphylococcus, Weissella, and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3% salt and 10% rice flour) group outperforming the others in the sensory evaluation. Therefore, 3% salt and 10% rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.}
}