ArticlePoultry science2020
Effects of microbial fermentation on the flavor of cured duck legs.
Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 49 citations in OpenAlex.
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Correlation of volatile flavors with physicochemical properties and microbiota and verification of resultant flavor variation patterns in sauce-braised duck flippers during refrigeration.Food chemistry: X · 2025Article
- Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process.Food chemistry: X · 2024Article
- Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products.Foods (Basel, Switzerland) · 2024Review
- The effect of instant tea on the aroma of duck meat.Food chemistry: X · 2024Article
- Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides.Applied microbiology and biotechnology · 2024Article
- Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour.Current research in food science · 2024Article
- The regulation of key flavor of traditional fermented food by microbial metabolism: A review.Food chemistry: X · 2023Review
- Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak.Foods (Basel, Switzerland) · 2023Article
- Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods.Food science of animal resources · 2023Article
- Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef.Foods (Basel, Switzerland) · 2023Article
- Effect of a Selected Protective Culture ofBiology · 2023Article
- Insight into the protein degradation during the broad bean fermentation process.Food science & nutrition · 2022Article
- Hypolipidemic Effects of Fermented Seaweed Extracts byFrontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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