Optimization of Pork Jerky Fermentation with Lactobacillusbulgaricus

Lactobacillus bulgaricus was used to ferment raw pork to pork jerky at different fermentation conditions, including temperature, initial pH value, and fermentation time. Through assessing the sensory evaluation, the pH value, and the free amino acids of the pork jerky, it was determined that the optimum conditions for fermentation was a temperature of 35°C, an initial pH of 6.5, and a fermentation time of 36 hrs. Through fermenting with Lactobacillus bulgaricus, the texture, the color, and the flavor of the prepared pork jerky were improved. And the pH value of the pork jerky was lower than the fresh pork which thus can enhance the safety of the pork jerky. Additionally, the free amino acids of the pork jerky were higher than the fresh pork which can be more beneficial for absorption. The results presented herein demonstrate that the Lactobacillus bulgaricus can be used for the production of fermented pork jerky to improve the quality and the flavor of pork jerky.