Effects of Lactiplantibacillus plantarum JBP3 and Limosilactobacillus reuteri JBR3 on the Quality of Beef Jerky

In order to explore the effects of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the quality of beef jerky, the fermented beef jerky was prepared by inoculating compound starter culture with the rice part of Simmental cattle as raw material. The water activity, color, texture and other physical and chemical indexes of beef jerky at different processing stages and the odor and volatile flavor substances of cooked beef jerky products were compared and analyzed and sensory evaluation was carried out. The results showed that the water activity of the fermented beef jerky was 0.75, which was significantly lower than that of the control group 0.78 (P<0.05). The brightness value and redness value in the color index were significantly increased compared with the control group (P<0.05). The hardness, chewiness and gumminess of fermented beef jerky were significantly lower than those of the control group (P<0.05). The results of electronic nose showed that the aldehydes, ketones and aromatic components of beef jerky in the post-cooked fermentation group were higher than those in the control group. The volatile flavor compounds of beef jerky in the fermentation group (57 kinds) were higher than those in the control group (45 kinds). Fermentation increased the relative content of 5-methyltetradecane, heptanal, geranylacetone, 1-nonanol, 1-octene-3-ol, ethyl nonanoate and other substances in beef jerky. The color, texture and quality safety of beef jerky were significantly improved by compound fermentation of lactic acid bacteria, and the flavor quality of the product was significantly improved.