Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky

This study aimed to explore the effect of a commercial starter culture, Hansen DENPSR® Danish lactic acid bacteria, on the texture and flavor characteristics of hand-torn beef jerky. Fermented and non-fermented beef jerky were made from beef round. Two samples of commercial beef jerky with good flavor were taken as controls. Their physicochemical indicators including pH, water activity (aw), basic nutritional components, and color were measured. Their texture and flavor characteristics were determined using a texture analyzer, an electronic nose, an electronic tongue, and gas chromatography-mass spectrometry (GC-MS), and sensory evaluations were performed. The results showed that lactic acid bacteria fermentation significantly reduced the hardness to 6 997.18 g and increased the contents of free amino acids and free fatty acids to 5.66 mg/g and 41 064.73 µg/mL in beef jerky, respectively. Furthermore, it enhanced the flavor and increased the contents of 25 volatile compounds such as alcohols, alkenes, acids, esters, and sulfur-containing compounds. Meanwhile, the odor activity values (OAV) of volatile compounds were calculated to identify key flavor compounds, and odor description query was performed. It was found that compared with the non-fermented control, lactic acid bacteria fermentation reduced the greasy flavor and resulted in the formation of sweet, citrus-like, cabbage-like, and buttery flavors, thereby forming a unique fermented flavor.