一株戊糖片球菌对发酵羊肉干品质的影响  

Effect of An Pediococcus pentosaceus on Quality of Fermented Semi-dry Mutton

作　　者：张开屏[1] 张保军[2] 田建军[2] ZHANG Kai-ping;ZHANG Bao-jun;TIAN Jian-jun(Department of Food Engineering,Inner Mongolia Business Vocational College,Hohhot 010070,Inner Mongolia,China;College of Food Science and Engineering,Inner MongoliaAgricultural University,Hohhot 010018,Inner Mongolia,China)

机构地区：[1]内蒙古商贸职业学院食品工程系,内蒙古呼和浩特010070 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品研究与开发》2018年第13期99-104,共6页Food Research and Development

基　　金：内蒙古自治区科技计划项目“发酵肉制品安全生产关键技术和产业化开发”(201701008);内蒙古自治区自然科学基金面上项目(2016MS0311、2017MS0363);内蒙古自治区高等学校科学研究项目(NJZY17445)

摘　　要：通过添加戊糖片球菌和木瓜蛋白酶探究对发酵半干羊肉干品质的影响。结果表明:通过添加戊糖片球菌可加快发酵羊肉干产酸速率;发酵剂组的水分活度(water activity,Aw)下降速率快于对照组和木瓜蛋白酶组,说明添加戊糖片球菌有助于羊肉干内部水分向外部迁移;具有较强抗氧化、清除自由基能力的戊糖片球菌有效抑制了羊肉干脂质过氧化反应,硫代巴比妥酸反应产物(the thiobarbituric acid reactive substances,TBARS)<0.6;添加外源木瓜蛋白酶可有效改善羊肉干嫩度和咀嚼特性,且木瓜蛋白酶与戊糖片球菌复配使用效果最佳。The effects of the Pediococcus pentosaceus and papain on the quality of semi-dry fermented mutton was researched. The results showed that the acid-producing rate of fermented mutton could be accelerated by adding the P. pentosaceus;The decreasing rate of water activity（Aw）in the starter-added group was faster than the control group and the papain group,which indicated that the addition of P. pentosaceus could help the moisture migrated from interior to exterior;The P. pentosaceus which had ability of scavenging free radicals and resisting oxidation could inhibit the lipid peroxidation of semi-dry mutton effectively,the thiobarbituric acid reactive substances（TBARS）of the P. pentosaceus group was less than 0.6. The addition of exogenous papain could effectively improve the tenderness and chew characteristics of the semi-dry mutton and the effect was the best when the papain and Pediococcus pentosaceus were used together.

关 键 词：戊糖片球菌 木瓜蛋白酶 发酵羊肉干 品质 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]