Effects of Co-Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Volatile Flavor Compounds and Texture Properties of Duck Meat

This study investigated the changes in flavor and texture of duck meat during co-fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum. Characteristic flavor compounds of duck meat, including hexanal, nonanal, octanal, (E)-2-octenal, and 1-octen-3-ol, were detected. With the extension of fermentation time, the variety and contents of alcohols, ketones, and esters increased. The contents of 1-hexanol, ethanol and 3-hydroxy-2-butanone increased from 0.24 ng/g, 0 ng/g and 0 ng/g prior to fermentation to 11.25 ng/g, 8.93 ng/g and 1.94 ng/g after fermentation. Respectively these compounds endow duck meat with intense fruity, alcoholic and creamy aromas. Meanwhile, the contents of compounds that produce a peculiar smell in duck meat, such as hexanal, heptanal, pentanal, and 1-octen-3-ol, decreased significantly. After fermentation, the hexanal content declined from 11.2 ng/g (before fermentation) to 2.7 ng/g, and the 1-octen-3-ol content decreased from 2.21 ng/g to 1.51 ng/g. Furthermore, under the interaction of S. cerevisiae and L. plantarum, the hardness of duck meat decreased from 1186.44 N to 561.48 N, and the chewiness decreased from 633.63 g to 167.16 g. These results demonstrate that co-fermentation with S. cerevisiae and L. plantarum is an effective approach to improve the flavor and quality of duck meat. This study provides a new strategy for the application of microbial fermentation in processing duck meat to enhance its flavor and quality.