Effect of inoculation with a starter culture composed of Lactobacillus sakei and Staphylococcus xylosus on the food safety of fermented pork jerk

Effect of inoculation with a starter culture composed of Lactobacillus sakei and Staphylococcus xylosus on the growth of pathogenic bacteria, histamine reduction, nitrite depletion, oxidative stability and levels of TVB- N in fermented pork jerky were evaluated. Results showed that inoculation with the starter culture was against the growth of meat-spoiling microorganisms, namely Escherichia coli, Listeria monocytogenes,Pseudomonas and Staphylococcus aureus. At the end of fermentation,the levels of histamine were 0.32 and8.85 mg/kg in the fermented pork jerky inoculated with starter culture and by a spontaneous fermentation,respectively. The levels of residual nitrite dropped rapidly from 150 to 8.95 mg/kg in the fermented pork jerky inoculated with starter culture while 45.6 mg/kg nitrite was detected at the end of fermentation in the sample by a spontaneous fermentation. The thiobarbituric acid reactive substances test(TBARS) values were 0.67 and1.54 mg MDA/kg in the fermented pork jerky inoculated with starter culture and by a spontaneous fermentation,respectively. The levels of TVB-N were 1.23 and 5.25 mg/100 g in the fermented pork jerky inoculated with starter culture and by a spontaneous fermentation,respectively. The organization appearance,taste,smell and color of sensory scores in sample inoculated with starter cultures were higher than that of control,and exhibited good sensory properties.