Effect of mixed starter cultures on quality of fermented pork jerky

Effect of inoculation with Lactobacillus sakei plus Staphylococcus xylosus as starter cultures on quality parameters including p H and water activity( aw),as well as color,texture properties and sensory in fermented pork jerky were evaluated. Results showed that the p H in samples inoculated with starter cultures and fermented spontaneously was 5.21 and 5.48,respectively.The water activity( aw) values in fermented pork jerky inoculated with starter cultures and fermented spontaneously were 0.876 and 0.896,respectively.The levels of L*and a*in sample inoculated with starter cultures were 33.17 and 13.38,respectively,and the L*and a*of the fermented spontaneously were 21.21 and 9.89.The Texture Profile Analysis( TPA) traits were significantly influenced( p < 0.05)by the starter cultures inoculation. The hardness,cohesiveness and springiness in sample inoculated with starter cultures were decreased by 37.8%,10% and 20%,respectively. The organization appearance,taste,smell and color of sensory scores in sample inoculated with starter cultures were higher than that of control,sample inoculated also exhibited good sensory properties.