The Influence of lactobacillus helveticus fermentation on flavor and quality of pork enzymatic hydrolyzate

This article studied the influence of lactobacillus helveticus fermentation on flavor and quality of pork enzymatic hydrolyzate.The result showed the optimum fermentation technology condition was liquid seed age 8h,seeding amount 6%,tempreture 37℃,pH 6.5,fermentation 12h.After fermentation,the bitterness of pork enzymatic hydrolyzate disappeared,the pork flavor was enhanced and the content of free amino acid increased 30%~40%.