发酵型兔肉干特性研究  

Study on Properties of Fermented Rabbit Meat

作　　者：张颖璐 张小微 徐倩倩[2] 王稳航[2] ZHANG Ying-lu;ZHANG Xiao-wei;XU Qian-qian;WANG Wen-hang(Tianjin Ershang Welcome Meat Food Co.,Ltd.,Tianjin 300000,China;College of Food Science and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津二商迎宾肉类食品有限公司,天津300000 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2018年第9期92-96,共5页Food Research and Development

摘　　要：通过接种不同浓度的植物乳杆菌和戊糖片球菌混合发酵剂生产新型兔肉干,与传统工艺以及醋酸腌制兔肉干进行对比,研究这合发酵剂对兔肉干菌相变化、pH值及质构、色度、亚硝酸盐残留、感官品质的影响。试验分为5组:对照组、低菌组、中菌组、高菌组和醋酸组。结果表明:添加发酵剂可以显著降低亚硝酸盐残留量,改善兔肉干的质构特性,并且提高兔肉干的感官品质。此外,微生物发酵促使亚硝基肌红蛋白增多,在一定程度上改善了兔肉的呈色。综合感官评价可知,中菌量组兔肉干产品综合品质较好。In this study,various concentrations of mixed starter culture combined with Lactobacillus plantarum and Pentoses pediococcus was added in the processing of novel rabbit jerky.Samples were divided into five groups:control group,low bacteria group,middle bacteria group,high bacteria group and acetate group.Properties of fermented rabbit jerky and acetate-treated rabbit jerky were compared with troditional rabbit jerky,include bacteria flora,pH,texture,color,nitrite residue and sensory quality.Result showed the addition of culture starters significantly reduced the nitrite residue,improved textural properties and organoleptic quality of the rabbit jerky.In addition,microbial fermentation caused the increase of nitrite myoglobin,which improved the color of rabbit meat.Based on comprehensive sensory evaluation,the middle culture group stood out.

关 键 词：植物乳杆菌 戊糖片球菌 兔肉干 发酵 理化特性 感官品质 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]