Zhao, Xingxiu published the artcileProduction of fermented spicy rabbit meat using Lactobacillus paracasei, Recommanded Product: Ethyl nonanoate, the main research area is spicy rabbit fermentation GC MS Lactobacillus paracasei; Fermentation; GC–MS; Lactobacillus paracasei; Spicy rabbit meat.
Lactobacillus paracasei was used to produce fermented spicy rabbit meat. A series of indexes were determined, including pH value, free amino acid content, true protein content, texture, microstructure and the volatile compounds of fermented spicy rabbit meat and unfermented spicy rabbit meat. The results showed that Lactobacillus paracasei could reduce the pH value of spicy rabbit meat (from 6.85 to 4.65), could degrade the proteins of spicy rabbit meat, could increase the content of free amino acids (from 205.1 mg/100 g to 505.6 mg/100 g), and could improve its textural properties and organoleptic quality of the spicy rabbit meat. The microstructure of the fermented spicy rabbit meat and unfermented spicy rabbit meat was observed by scanning electron microscope. The results showed that the microstructure of the fermented spicy rabbit meat changed obviously, the arrangement of muscle fibers was loose or even seriously broken, and many small pieces were formed, which indicated that the fermentation could improve the tenderness of the rabbit meat. The kinds of volatile flavor compounds after fermentation were increased from 14 to 40 as estimated by solid phase microextraction and GC-MS. Therefore, utilization of microbial fermentation technol. can improve the quality, texture, tenderness and flavor of spicy rabbit meat, and enhance the digestion and absorption capacity.
Bioprocess and Biosystems Engineering published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.
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