功能型发酵羊肉干理化品质的测定  

Physical and chemical quality in functional dry fermented mutton

作　　者：盛雅萍[1] 王娜[1] 杨帆 吴敬[1] 靳烨[1] 赵丽华[1] SHENG Ya-ping WANG Na YANG Fan WU Jing JIN Ye ZHAO Li-hua(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010 Erdos Environment Vocational College, Erdos 017010)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010010 [2]鄂尔多斯市生态环境职业学院,鄂尔多斯017010

出　　处：《食品科技》2016年第11期103-107,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31260378;31260391)

摘　　要：通过在发酵羊肉干中添加枸杞、锁阳和发酵剂,制作具有特色功能的发酵羊肉干,同时分析其p H值、Aw值、色差、蛋白质含量、脂肪含量等理化指标的变化,为开发功能营养肉制品提供理论依据。结果表明:发酵结束后枸杞发酵组的p H是5.27,显著低于对照组5.87(p<0.05);干燥结束后,枸杞发酵组Aw急剧下降为0.73,显著低于对照组Aw值0.89(p<0.05)和锁阳发酵组(0.84);枸杞发酵组羊肉干e值为3.64显著高于对照组2.45和锁阳发酵组3.34(p<0.05);枸杞发酵组和锁阳发酵组的灰分含量为8.42显著高于对照组(p<0.05);枸杞发酵组和锁阳发酵组中蛋白质含量显著高于对照组(p<0.05);添加枸杞和发酵剂可显著降低发酵羊肉干的p H值、Aw值,有较为诱人的玫瑰色,可提高蛋白质含量以及灰分含量。By adding wolfberry, Cynomorium and starter culture agent in dry mutton, fermentation production of dry mutton distinctive features, which is to analysis the effects of artificial culture agent on mutton dried pH value, Aw value, color, protein content, fat content and other physical and chemical indicators of the development of functional meat nutrition provide a theoretical basis. The results showed that： the pH of wolfberry fermented group was 5.27, significantly lower than the control group was 5.87（p〈0.05）. After the dry, the Aw of culture agent wolfberry group sharply to 0.73, significantly lower than the control group in Aw value was 0.89（p〈0.05） and fermentation Cynomorium group（0.84）, by adding Cynomorium, wolfberry and culture agent in mutton dry was 3.64 significantly higher than the e value of the control group was 2.45（p〈0.05）. The ash content of the experimental group was 8.42 significantly higher the control group（p〈0.05）. The protein content of experimental group was significantly higher the control group（p〈0.05）, Cynomorium group〉wolfberry group〉control group. Add wolfberry and culture agent group could significantly reduce the pH value of fermented dry meat, Aw value, have a more attractive pink, could increase the protein content and ash content.

关 键 词：功能型 发酵羊肉干 理化品质 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]