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The physicochemical properties and aroma of lamb liver paste after fermentation

Dilshaad Khan

A novel way to make use of sheep byproducts and deal with waste is to probiotically ferment lamb liver paste. In this investigation, numerous indicators were measured using a Gas Chromatograph-Mass Spectrometer (GC-MS), a pH meter, a chromaticity meter, a texture analyzer, and other instruments. The goal was to look into how lamb liver paste's physical characteristics and aroma were affected by fermentation. The findings revealed that after being stored for 0, 1, 7, 14, 21, and 28 days, the starting fermentation group's samples had significantly greater L*, a*, and b* values than the other two groups (p 0.05). After 7 days, the starting fermentation group had reduced cohesiveness, adhesion, and chewiness (p 0.05). At 28 days, the starting fermentation group had lower TVB-N and fat levels than the sterilization group. At the commencement of storage, pH was noticeably lower in the starting fermentation group and lactic acid bacteria populations were noticeably larger than in the sterilizing groups (p 0.05). Significantly more significant fragrance compounds, such as 2 undecenal, 1 octen-3-ol, and Anatole, were present in the starting fermentation group compared to the sterilizing group (p 0.05). A new byproduct known as fermented lamb liver paste displays exceptional levels of freshness and minimal fat oxidation while in storage. A theoretical foundation for future industrial production is provided by this study.

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