Effect of pulsed electric field pretreatment synergistic mixed bacterial agent fermentation on the flavor and quality of air-dried goose meat and its molecular mechanism
Yujing Zhou, Jue Xu, Xiankang Fan, Qiang Xia, Changyu Zhou, Yang‐Yang Hu, Hongbing Yan, Yangying Sun, Daodong Pan
Abstract
In this study, the effect of pulsed electric field (PEF) pretreatment synergistic mixed bacterial agent (Lactiplantibacillus plantarum PDD-1 and Lactococcus lactis subsp. lactis JCM5805) fermentation on the flavor and quality of air-dried goose meat and its molecular mechanism were investigated. The results showed that PEF combined with the mixed bacteria fermentation increased activity of monoamine oxidase (232.57 U/mg protein), decreased TBARS (0.3 mg/kg) and TVB-N (15.75 mg/100 g) content, and the hardness and chewiness in air-dried goose. The improvement in flavor due to the synergistic fermentation following PEF pretreatment was primarily attributed to increased levels of aromatic compounds such as Heptanal (green, sweet), (Z)-3-Hexenyl acetate (green fruity), 3-(methylthio)-propanol (onion, bouillion-like note), alongside decreased levels of off-flavor compounds like methyl phenylacetate and 5-methyl-2-acetylfuran, as determined by the e-nose and GC-IMS. Colony counts and high-throughput sequencing demonstrated that Lactococcus and Staphylococcus predominated as the primary bacterial species, with different bioma onion, bouillion-like note rkers present in different air-dried goose groups. This is of strategic importance to develop the unique flavor and quality guarantee of air-dried goose.