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Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture

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Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture

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dc.contributor.author Zhang, Jiamin es_ES
dc.contributor.author Wu, Zhoulin es_ES
dc.contributor.author Wang, Wei es_ES
dc.contributor.author Hou, Bo es_ES
dc.contributor.author Bai, Ting es_ES
dc.contributor.author Wen, Yu es_ES
dc.contributor.author Ji, Lili es_ES
dc.contributor.author Zhang, Rui es_ES
dc.date.accessioned 2023-11-06T09:20:49Z
dc.date.available 2023-11-06T09:20:49Z
dc.date.issued 2023-09-28
dc.identifier.issn 1257-5011
dc.identifier.uri http://hdl.handle.net/10251/199244
dc.description.abstract [EN] Starter cultures can help improve the quality and safety of traditional fermented meat products. This work was conducted to evaluate the effects of the inoculum of Staphylococcus xylosus on the quality characteristics of a Sichuan cured rabbit product (Chan Si Tu). Physicochemical analyses showed that meats inoculated with S. xylosus had a significant increase in lightness, redness, cohesiveness and chewiness (P<0.05). In addition, a lower content of nitrite, diethylnitrosamine and histamine, was observed in the inoculated samples (P<0.05). The thiobarbituric acid reactive substances (TBARS) value in the S. xylosus incubation group was 0.108±0.004 mg/kg, which was significantly lower than that in the control group (P<0.01). Interestingly, a lower TBARS value was observed in the incubation samples through storage. Furthermore, solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) analysis identified a total of 73 volatiles, and the species and abundance of theses volatile compounds were higher in the samples with added S. xylosus, and 12 with odour activity value>1 were proposed as the most odouractive compounds that enhanced the complexity of the product. Thus, inoculation with S. xylosus in the cured rabbit meat product (Chan Si Tu) can effectively enhance the product quality. es_ES
dc.description.sponsorship This study was supported by the Earmarked Fund for China Agricultural Industry Research System (CARS-43) and the Sichuan Science and Technology Programme (2021ZHCG0050). es_ES
dc.language Inglés es_ES
dc.publisher Universitat Politècnica de València es_ES
dc.relation.ispartof World Rabbit Science es_ES
dc.rights Reconocimiento - No comercial - Compartir igual (by-nc-sa) es_ES
dc.subject Cured rabbit product es_ES
dc.subject Starter culture es_ES
dc.subject Staphylococcus xylosus es_ES
dc.subject Physicochemical properties es_ES
dc.subject Volatile flavor compounds es_ES
dc.title Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.4995/wrs.2023.19015
dc.relation.projectID info:eu-repo/grantAgreement/Sichuan Province Science and Technology Support Program/CARS-43/2021ZHCG0050 es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Zhang, J.; Wu, Z.; Wang, W.; Hou, B.; Bai, T.; Wen, Y.; Ji, L.... (2023). Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture. World Rabbit Science. 31(3):191-200. https://doi.org/10.4995/wrs.2023.19015 es_ES
dc.description.accrualMethod OJS es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2023.19015 es_ES
dc.description.upvformatpinicio 191 es_ES
dc.description.upvformatpfin 200 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 31 es_ES
dc.description.issue 3 es_ES
dc.identifier.eissn 1989-8886
dc.relation.pasarela OJS\19015 es_ES
dc.contributor.funder Earmarked Fund for China Agriculture Research System es_ES
dc.contributor.funder Sichuan Province Science and Technology Support Program es_ES
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