The impact of Lactobacillus brevis and Pediococcus pentosaceus on the sensorial quality of "nem chua" - A Vietnamese fermented meat product

Ho T.N.T., Nguyen N.T., Deschamps A., Sassi A.H., Urdaci M., Caubet R.
Faculty of Food Sciences and Technologies, Nong Lam University of Ho Chi Minh City, Viet Nam; Faculty of Animal Science and Veterinary Medicine, Nông Lam University of Ho Chi Minh City, Viet Nam; ISTAB, University of Bordeaux, Avenue des Facultés - 33405, Talence, France; Muscular Proteolysis, Growth and Development, ISTAB, INRA USC-2009, France; UMR 5248 CNRS, University of Bordeaux - ENITAB, 1 cours de Géneral de Gaulle, 33175 Gradignan Cedex, France

Abstract: The aim of this study was to investigate the impact of Lactobacillus brevis and Pediococcus pentosaceus strains isolated from "nem chua", a Vietnamese traditional fermented meat product, on the sensory quality of the product. Three combinations of the two strains (ratios of 1:1, 1:2 and 2:1 respectively) with three levels of bacterial concentration (9.0 x 105 CFU/ g, 6.0 x 106 CFU/ g and 1.2 x 107CFU/ g meat paste) were used as bacterial starters for the fermentation process. The choice of the best starter combination was made by using ranking tests with a jury of 120 Vietnamese tasters. The results showed that the combination of L. brevis and P. pentosaceus with the total bacterial amount of 6.0 x 106 CFU/ g meat paste and the strains ratio of 1:1 conferred the best sensory quality to the fermented products. These findings facilitate further investigations on using and producing these LAB organisms as commercial starters for "nem chua" in Vietnam industry in order to produce products of well-controlled quality and safety. © All Right Reserved.
Author Keywords: Lactobacillus brevis; Nem chua; Pediococcus pentosaceus; Sensory assessment; Starter
Index Keywords: Bacteria (microorganisms); Lactobacillus brevis; Pediococcus; Pediococcus pentosaceus

Year: 2009
Source title: International Food Research Journal
Volume: 16
Issue: 1
Link: Scorpus Link
Authors with affiliations:

1. Ho, T.N.T., Faculty of Food Sciences and Technologies, Nong Lam University of Ho Chi Minh City, Viet Nam, UMR 5248 CNRS, University of Bordeaux - ENITAB, 1 cours de Géneral de Gaulle, 33175 Gradignan Cedex, France
2. Nguyen, N.T., Faculty of Animal Science and Veterinary Medicine, Nông Lam University of Ho Chi Minh City, Viet Nam
3. Deschamps, A., ISTAB, University of Bordeaux, Avenue des Facultés - 33405, Talence, France
4. Sassi, A.H., Muscular Proteolysis, Growth and Development, ISTAB, INRA USC-2009, France
5. Urdaci, M., UMR 5248 CNRS, University of Bordeaux - ENITAB, 1 cours de Géneral de Gaulle, 33175 Gradignan Cedex, France
6. Caubet, R., UMR 5248 CNRS, University of Bordeaux - ENITAB, 1 cours de Géneral de Gaulle, 33175 Gradignan Cedex, France

Correspondence Address: Ho, T. N. T.; Faculty of Food Sciences and Technologies, Nong Lam University of Ho Chi Minh CityViet Nam; email: hothinguyetthu@yahoo.fr
Download Abstract: HN_U527.pdf