In this study, fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae was applied to improve the flavor of cured duck leg meat. Odor and taste evaluations, lipid oxidation, volatile flavor substances, and protein degradation were determined to investigate the effects of microbial fermentation on flavor improvement. The results showed that the utilization of L. plantarum represented the most significant effect on lipid peroxidation inhibition (the lowest value of thiobarbituric acid reactive substances and the highest content of polyunsaturated fatty acids) and also enhanced the generation of volatile flavor substances than nonfermented duck meat. Microbial fermentation accelerated protein degradation in duck meat. S. cerevisiae could produce glutamate to promote the umami taste flavor of cured duck leg meat, and L. plantarum significantly improved the sweet taste by releasing alanine. Meanwhile, mixed fermentation with the two microbial species resulted in the combination of both of their advantages. These findings not only indicate the potential application of microbial fermentation in characteristic duck meat but also indicate that fermentation improves sensory properties of duck products significantly.

中文翻译：

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微生物发酵对烤鸭腿风味的影响。

在这项研究中，用植物乳杆菌和酿酒酵母发酵可以改善鸭腿肉的风味。确定气味和味道评估，脂质氧化，挥发性风味物质和蛋白质降解，以研究微生物发酵对风味改善的影响。结果表明，与未发酵鸭肉相比，利用植物乳杆菌对脂质过氧化抑制作用最显着（硫代巴比妥酸反应性物质的最低值和多不饱和脂肪酸的含量最高），并且还增加了挥发性风味物质的产生。 。微生物发酵加速了鸭肉中蛋白质的降解。酿酒酵母可产生谷氨酸盐，以增强腌鸭腿肉的鲜味风味。车前草通过释放丙氨酸显着改善了甜味。同时，与两种微生物混合发酵导致了两种优势的结合。这些发现不仅表明微生物发酵在特色鸭肉中的潜在应用，而且表明发酵显着改善了鸭产品的感官特性。