块状牛肉发酵特性与工艺优化  

Fermentation Characteristics and Optimal Fermentation Conditions of Diced Beef

作　　者：赵岩[1] 刘佳彤 吴都峰[1] 吴明[1] 周亚军[1] 贺连彬[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《肉类研究》2013年第9期11-14,共4页Meat Research

基　　金：吉林省科技发展计划重点项目(20110248);长春市现代农业发展科技支撑计划项目(12XN15)

摘　　要：利用乳酸菌对块状牛肉发酵,研究其发酵特性与工艺优化。通过发酵特性单因素试验,得出原料肉漂烫时间、发酵时间、发酵温度、葡萄糖添加量对块状发酵牛肉制品的pH值、氨基酸含量、亚硝酸盐含量影响显著;通过正交试验优化出块状牛肉的最佳发酵工艺参数为原料肉漂烫时间10min、发酵温度30℃、发酵时间30h、葡萄糖添加量1.5%。The fermentation characteristics of diced beef inoculated with lactic acid bacteria were evaluated and its fermentation conditions were optimized. The results of one-factor-at-a-time experiments illustrated that raw meat pre-cooking time, fermentation time, fermentation temperature and glucose addition significantly affected physical and chemical indicators such as pH value, amino acid contents and nitrite content of beef products. The optimal conditions for beef fermentation, as established using orthogonal array design, were blanching raw beef for 10 min followed by fermentation at 30 ℃ for 30 h with the addition of 1.5% of glucose.

关 键 词：块状牛肉 发酵肉制品 发酵特性 工艺优化 乳酸菌 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]