乳酸片球菌发酵猪肉干的条件优化研究  

Research on Fermentation Conditions of Dried Pork with Pediococcus acidilactici

作　　者：左上春[1] 穆盛东 张浩[1] 邱林[1] 赵兴秀[1] 刘军[1] 赵长青[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2016年第8期68-73,共6页China Condiment

基　　金：自贡市重点科技计划项目(2013N13);四川理工学院校级项目(2012RC10);四川理工学院省级大学生创新创业训练计划项目(201410622011);肉类加工四川省重点实验室项目(15-R02)

摘　　要：实验在不同发酵温度、初始pH值、时间条件下,用乳酸片球菌对猪肉进行发酵制成猪肉干。根据对猪肉干的感官评定、pH值和游离氨基酸总量的综合测定,发现适宜于该乳酸片球菌发酵猪肉干的最优条件为温度35℃、初始pH值5.5、时间48h。经乳酸片球菌发酵后,猪肉干的质地、色泽、风味明显改善,稳定性和安全性提高。结果表明:作为一种发酵剂,乳酸片球菌可以将猪肉发酵制成猪肉干以提高肉干的风味和质量,为工业生产提供了参考。Pediococcus acidilactici is used to ferment raw pork into dried pork under different fermentation conditions, including temperature, initial pH value and time. The comprehensive determination of sensory evaluation, pH value and free amino acids of dried pork shows that the optimum fermentation conditions are temperature of 35 ℃, initial pH value of 5.5 and time of 48 h. By being fermented with Pediococcus acidilactici, the texture, color and flavor of dried pork is improved and the stability and safety is enhanced. The results present that Pediococcus acidilactici can be used for fermenting pork into dried pork to improve the flavor and quality of dried pork, which has provided references for its industry production.

关 键 词：猪肉干 发酵 乳酸片球菌 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]