直投式发酵剂对发酵牛肉干品质的影响  

Effect of Direct Vat Starter Culture on Quality of Fermented Beef Jerky

作　　者：贾娜[1,2] 马宏慧[2] 刘登勇[1] 孔保华[2] 

机构地区：[1]渤海大学食品科学研究院 辽宁省食品安全重点实验室,辽宁锦州121013 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食品学报》2014年第12期106-112,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项经费(201303082);哈尔滨市科技创新人才研究专项资金(2012RFXXN105)

摘　　要：将干酪乳杆菌和木糖葡萄球菌按一定比例混合制备直投式复合发酵剂,再将其应用于发酵牛肉干,研究其对牛肉干发酵过程中理化指标和微生物特性的影响。试验被分为自然发酵对照组、普通发酵剂组和直投式发酵剂组。研究结果表明:添加普通发酵剂和直投式发酵剂均可降低牛肉干的p H,且显著低于自然发酵组(P<0.05);3组牛肉干的水分含量、水分活度和红度值之间无显著差异(P>0.05);添加发酵剂的牛肉干的乳酸菌总数、葡萄球菌总数和细菌总数较自然发酵组高(P<0.05),感官品质较好(P<0.05),这说明直投式发酵剂具有良好的发酵活力,能够提高发酵牛肉干的品质,缩短发酵时间。Lactobacillus casei and Staphylococcus xylosus were mixed at certain ratios to prepare direct vat starter culture. The direct vat starter culture was used to produce fermented beef jerky and its effects on the physiochemical and microbial properties of fermented beef jerky were investigated. Control group without starter culture, adding the normal starter culture group and adding direct vat starter culture group were included. The results showed that both of the nor- mal and direct vat starter cultures decreased the pH as compared to control group （P〈0.05）. Regarding to water content, Aw and red value, there were no obvious differences among the three groups （P〉0.05）. The fermented beef jerky with both starter cultures displayed higher lactic acid bacteria, staphylococcus and total dacterial count than control group （P〈 0.05）. The sensory characteristics of the fermented beef jerky with normal and direct vat starter culture were also im- proved （P〈0.05）. The results indieated that the direct vat starter culture possesses great fermentation activity and it could improve the quality characteristics of fermented beef jerky and shorten the fermented time.

关 键 词：直投式发酵剂 发酵牛肉干 品质特性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程] TQ920[轻工技术与工程—食品科学与工程]