Abstract:

The fermentation process of fresh lean pork with added rice flour and salt to produce sour pork was optimized
for higher content of γ-amino butyric acid (GABA) by response surface methodology. The effect of different amounts of
rice flour and salt on protein degradation and GABA content after 60 days of fermentation was assessed. Results indicated
that the amounts of rice flour amount and salt could affect the formation of GABA and protein degradation. The optimum
fermentation conditions for sour pork were addition of 12.73% of rice flour and 4.74% of salt and fermentation at 16.50 ℃.
Under these optimized conditions, the maximum content of GABA was 282.36 mg/100 g.

Key words: fermented pork, fermentation conditions, protein degradation, response surface methodology, γ-amino butyric acid (GABA)