肉源微生物发酵重组牛肉干和传统牛肉干的品质比较
目的 比较发酵重组牛肉干和传统牛肉干的品质差异。方法 将原料牛肉绞碎后投入发酵剂(清酒乳杆菌7 log cfu/g, 肉糖葡萄球菌6 log cfu/g), 并在15 ℃发酵48 h使pH值达到5.0~5.3范围。然后成型(直径8 mm条状)干燥制得发酵重组牛肉干。比较发酵重组牛肉干和传统牛肉干在水分含量、水分活度、pH值、色泽、剪切力、感官评定等方面的差异。结果 发酵重组牛肉干的水分含量和水分活度(15.57%, 0.63)显著低于在同样的干燥条件下加工的传统牛肉干(18.15%, 0.67)(P＜0.05); 红度值(a*)和黄度值(b*)分别为12.41和4.27, 均显著高于传统工艺生产的牛肉干的红度值(9.65)和黄度值(2.68); 剪切力(34.16 N)比传统牛肉干(42.07N)降低18.8%。感官评定结果显示, 发酵重组牛肉干的色泽、风味和嫩度显著高于传统工艺生产的牛肉干(P＜0.05), 虽然嚼劲明显低于传统牛肉干, 但是83.3%的感官评定人员表示更喜欢发酵重组牛肉干。结论 达到同样的水分含量和水分活度, 发酵重组牛肉干的加工比传统牛肉干加工工艺可以缩短干燥时间, 添加发酵剂可以缓和制品颜色由红变褐色的过程, 发酵重组牛肉干有良好的可接受性。
Objective To compare the quality characteristics of fermentation restructured beef jerky with those traditional products. Methods Beef jerky was added starters (Lactobacillus sakei subsp. sakei 7 log cfu/g, Staphylococcus Caunosus 6 log cfu/g) at 15 ℃ fermentation for 48 h, to adjust pH to 5.0~5.3; then dried to be fermentation restructured beef jerky. Results The moisture content and water activity (15.57%, 0.63) of the fermentation restructured beef jerky were significantly lower than the same drying processing of traditional beef jerky (18.15%, 0.67) (P<0.05); the redness (a*) and yellowness (b*) 12.41 and 4.27 of the fermentation beef jerky, were significantly higher than those of traditional beef jerky (9.65 and 2.68, respectively). Shear force of fermentation restructured beef jerky (34.16 N) was decreased 18.8% than that of traditional (42.07 N). In sensory evaluation, color, flavor and tenderness of fermentation restructured beef jerky were significantly higher than those of traditional products (P<0.05). Although chewing strength of fermentation restructured beef jerky was lower than that of the traditional, 83.3% of panel thought fermentation restructured beef jerky was better than the other. Conclusion The results indicated that the fermentation restructured beef jerky of processing technology which could get the same moisture content and water activity in the traditional condition could shorten the drying time and alleviate the changes from red to brown process. And the fermentation restructured beef jerky had a good acceptability.
标题：肉源微生物发酵重组牛肉干和传统牛肉干的品质比较
英文标题：Quality comparison of fermentation restructured beef jerky by meat-derived microorganism with those by the traditional method
作者：
张盟 黑龙江八一农垦大学食品学院
俞龙浩 黑龙江八一农垦大学食品学院
陈洪生 黑龙江八一农垦大学食品学院
李艳青 黑龙江八一农垦大学食品学院
王欣 黑龙江八一农垦大学食品学院
中文关键词:发酵重组牛肉干,肉源微生物,水分,颜色,嫩度,
英文关键词:fermentation restructured beef jerky,meat-derived microorganism,moisture,color,tenderness,
发表日期：2012-11-08
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