Publication Date:
2018-02-03
Description:
The research goal is knowing of the characteristict of salt fermented meat by Pediococcus ssp . There were microbiological, chemical, and off-flavor compound during fermentation. This study was conducted on research of influence of salt-meat fermentation inoculated used starter. They were included microbiological characteristics, and chemical characteristics. Microbiological characteristics observed were total bacteria, number of coliform groups, bacteria producing bioamine, and total lactic acid bacteria. The result showed that decreasing of coliform and bioamine producer bacteria, and total lactic acid bacteria decreased 3 log cycle . While the soluble protein increased of 7-8% and bioamine increased of 5-6 mg/100 g. And then Off-flavour compound, TVN and TMA increased of 36-20 mg/100g and 16-30 mg/100g, respectively. Conclusion of the research that Pedioccoccus ssp . influenced salt fermented meat.
Print ISSN:
1755-1307
Electronic ISSN:
1755-1315
Topics:
Geography
,
Geosciences
,
Physics
