延(边)黄牛发酵牛肉干贮藏期间品质研究  

RESEARCH OF QUALITY OF YANBIAN YELLOW CATTLE'S FERMENTED JERKY IN STORAGE

作　　者：梁成云[1] 华晶忠[1] 刘笑笑[1] 季萍[1] 

机构地区：[1]延边大学农学院,吉林龙井133400

出　　处：《食品研究与开发》2009年第8期159-162,共4页Food Research and Development

摘　　要：对发酵牛肉干与传统牛肉干在贮藏期间品质进行研究。发酵牛肉干分别用泡菜汁、植物乳杆菌作为发酵剂。将乳酸菌发酵牛肉干、泡菜发酵牛肉干和传统牛肉干真空包装后放入4℃冰箱中贮藏6个月,每个月对其细菌菌落总数、一般营养成分(水分含量、粗蛋白含量、粗脂肪含量、粗灰分含量)及嫩度进行测定。结果表明:3种牛肉干细菌菌落数均未超标;水分有所下降,灰分、蛋白质和脂肪含量相对升高;发酵牛肉干能明显改善牛肉干嫩度。The quality was evaluated between the fermented beef jerky and the traditional beef jerky during storage. The fermented beef jerky used the pickled vegetable juice, the plant lactobacillus to take the hametz separately. After vacuum packing, lactobacillus fermented beef jerky, pickled vegetable fermented beef jerky and traditional beef jerky were put into 4 ℃ refrigerator for 6 months. The bacterial clump total, the general nutrient content （moisture content, thick protein content, crude fat content, thick ash content） and the tenderness were determined every month. The result indicates that three kinds of jerky have not exceeded the allowed figure in bacterial clump number; the moisture content drops; the ash, the protein and the fat content elevate relatively; the fermented beef jerky can improve the tenderness obviously.

关 键 词：发酵牛肉干 贮藏 品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]