Effect of Inoculation Amount of Lactobacillus casei on Quality Characteristics of Fermented Beef Kebabs

The present study aimed to examine the effect of different inoculation amounts of Lactobacillus casei on physicochemical properties and sensory characteristics of fermented beef kebabs.Beef was fermented with different amounts of Lactobacillus casei and 107 CFU/g of S.xylosus to produce fermented beef kebabs.We analyzed changes in pH,water activity,color,texture and sensory characteristics during the fermentation process.Compared with S.xylosus alone,cofermentation with Lactobacillus casei and S.xylosus could significantly the quality of fermented beef kebabs and prolong its shelf life.Beef kebabs fermented with 107CFU/g and 108CFU/g of Lactobacillus casei showed no significant differences in smell,taste,color,tenderness,cohesiveness and chewiness.Beef kebabs fermented with 108CFU/g of Lactobacillus casei had poor overall acceptance and tasted sour.By contrast,better quality of fermented beef kebabs was achieved when the inoculum amount of Lactobacillus casei was 107CFU/g.