Response Surface Optimization of GABA-Enriched Fermented Pork with Co-Fermentation of Lactiplantibacillus plantarum CP1.2 and Pediococcus acidilactici CP1.4 and Packaging Effects on Product Shelf-Life

Abstract

This study optimized γ-aminobutyric acid (GABA) formation in Vietnamese fermented pork (nem chua) using a central composite design to tune salt, sugar, and monosodium glutamate (MSG) under co-inoculation with Lactiplantibacillus plantarum CP1.2 and Pediococcus acidilactici CP1.4. Fermentations proceeded at room temperature; pH, titratable acidity, GABA (colorimetry), formal nitrogen, ammoniacal nitrogen (indophenol blue), and microbial counts were measured, with a packaging comparison between polypropylene (PP) and polyethylene (PE). Response surface analysis (R2 = 0.8897) predicted an optimum at 2.0% salt, ~15.9–16.0% sugar, and ~2.9–3.0% MSG, yielding 7.44 mg/g GABA. Validation at these conditions achieved higher GABA (8.32 ± 0.24 mg/g), with pH near 4.70 and lactic acid ~18.5 g/kg. Across seven storage days, GABA peaked at day 1 (8.72–8.84 mg/g) and declined to 4.74–5.07 mg/g (day 7) as acidity increased. PE tended to preserve GABA better and reduced aerobic counts relative to PP, whereas PP limited ammoniacal nitrogen later in storage; lactic acid bacteria remained abundant (≥9.4 log CFU/g). Sensory attributes (color, aroma, taste, firmness) decreased over time but were higher in PE. The results show that balanced seasoning ratios, starter cultures, and packaging can maximize GABA enrichment while maintaining safety and quality in nem chua, providing a practical basis for scale-up of GABA-enhanced fermented meat products and tailoring shelf-life with packaging.