Effects of lactic acid bacteria and yeast on mutton quality at different temperatures

Abstract

At various temperatures, the effects of Saccharomyces cerevisiae, Lactobacillus farciminis S26, Lactobacillus plantarum S42 and Pediococcus acidilactici S53 on physical and chemical indicators as well as sensory quality of mutton were investigated. These characteristics are then used to build the shelf life prediction model. The results revealed that as the storage period rose, the moisture content and sensory quality of the mutton dropped, but the TBARS value increased. The theoretical shelf life of mutton at 4 °C, 25 °C, and 37 °C, according to the kinetic equation of TBARS value, is 59d, 19.7d, and 14.08d, respectively, suggesting that the theoretical value is in excellent agreement with the observed value. Finally, the combination of lactic acid bacteria and yeast has the potential to improve the shelf life of mutton. Simultaneously, low-temperature storage at 4 °C can improve mutton quality.

Keywords:
Saccharomyces cerevisiae; Lactobacillus farciminis S26; Lactobacillus plantarum S42; Pediococcus acidilactici S53; mutton