渝东南地区土家特色酸鲊肉纯种发酵前期发酵条件优化  

Optimization of Pure Culture Pre-Fermentation Conditions for Suanzharou, a Traditional Tujia Ethnic Fermented Meat Product in Southeastern Chongqing

作　　者：冉春霞[1] 陈光静[2] 邓惠玲 RAN Chunxia;CHEN Guangjing;DENG Huiling(Chongqing Engineering Technology Research Center of Anti-Cancer Natural Medicine,Department of Public Health and Management,Chongqing Three Gorges Medical College,Chongqing 404120,China;Chongqing Key Laboratory of Processing and Storage of Agricultural Products,College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Institute for Food and Drug Control,Chongqing 401121,China)

机构地区：[1]重庆三峡医药高等专科学校公共卫生与管理学院,重庆市抗肿瘤天然药物工程技术研究中心,重庆404120 [2]西南大学食品科学学院,重庆市农产品加工及贮藏重点实验室,重庆400715 [3]重庆市食品药品检验检测研究院,重庆401121

出　　处：《肉类研究》2019年第10期29-32,33-35,共7页Meat Research

基　　金：重庆市教委科学技术研究项目（KJ1502608)

摘　　要：采用响应面法优化渝东南地区土家特色酸鲊肉纯种发酵前期的发酵条件,在单因素试验的基础上,选取发酵时间、发酵温度、菌种接种量及白砂糖添加量为影响因子,以酸鲊肉前期发酵制品的乳酸脱氢酶活力、蛋白酶活力、脂肪酶活力为响应值,应用Box-Behnken试验设计建立数学模型。结果表明,酸鲊肉前期发酵的最优工艺条件为发酵时间30 h、发酵温度34℃、菌种接种量8%、白砂糖添加量4%,在此工艺条件下,得到酸鲊肉前期发酵制品的乳酸脱氢酶活力为102.92 U/mL,蛋白酶活力为41.58 U/mL,脂肪酶活力为11.86 U/mL,各评价指标达到相对较高水平。Response surface methodology(RSM)was applied to optimize the pure culture per-fermentation conditions for Suanzharou.Using one-factor-at-a-time method,fermentation time,temperature,inoculum amount and sucrose addition were chosen as independent variable and the activities of lactate dehydrogenase,protease and lipase as response values.A mathematical model was established using the Box-Behnken experimental design.The optimal fermentation conditions were determined as follows:fermentation time 30 h,fermentation temperature 34℃,inoculum amount 8%,and sucrose addition 4%.Under these optimal conditions,the activities of lactate dehydrogenase,protease and lipase were 102.92,41.58 and 11.86 U/mL,respectively,which were all desirable for Suanzharou processing.

关 键 词：酸鲊肉 纯种发酵 前期发酵 发酵条件优化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]