Effect of fermentation by various bacterial strains on quality of dried duck meat slice

Abstract The effects of fermentation on the sensory qualities, lipid oxidation, harmful substances, and microbial growth of dried duck meat slice (DDMS) were investigated. The results showed that the optimal fermentation was controlled at 22.18 °C for 49.15 h with the mixed inoculation (7.09 log CFU/g) of Lactobacillus acidophilus and Pediococcus pentosaceus (2:1). Under the optimal fermentation conditions, the fermented DDMS presented higher scores of color (9.0 ± 0.16), aroma (8.8 ± 0.35), and total (8.9 ± 0.24) with lower hardness (5316 ± 98.80 g), compared to control (8.6 ± 0.21, 8.3 ± 0.26, 8.4 ± 0.08, and 7016 ± 114.17 g, respectively). Meanwhile, the histamine content decreased, and the nitrite content was reduced by nearly 60% in fermented DDMS. The lipid oxidation and microbial growth ( Escherichia coli , mold, and yeast) in DDMS were also inhibited by fermentation. It provides useful data for improving the quality and safety of meat products.