延长乳酸片球菌发酵猪肉干保藏期研究  

Research on Prolonging Storage Period of Pork Jerky Fermented by Pediococcus acidilactici

作　　者：陈菲菲 赵长青 赵阳 CHEN Fei-fei;ZHAO Chang-qing;ZHAO Yang(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《中国调味品》2020年第10期63-67,共5页China Condiment

基　　金：四川省科技厅项目(2019YFG0169)。

摘　　要：为了获得保藏期较长的一种发酵猪肉干,实验采用乳酸片球菌对猪肉进行发酵,并对发酵条件(接种量、发酵温度、发酵时间)和烘烤条件(烘烤时间、烘烤温度)进行优化。发酵猪肉干在30℃下储存,进行破坏性实验,探索保藏期最长的工艺参数,通过定期检测微生物(包括菌落总数、大肠菌群、沙门氏菌、金黄色葡萄球菌和志贺氏菌)的数量检测猪肉干的保藏期。结果表明:接种量2.5%、发酵温度20℃、发酵时间24 h、烘烤时间100 min、烘烤温度85℃的工艺条件是延长乳酸片球菌发酵猪肉干保藏期的最优条件。In order to obtain a kind of fermented pork jerky which has a long storage period,pork is fermented by Pediococcus acidilactici in this experiment.The fermentation conditions(including inoculum size,fermentation temperature,fermentation time)and baking conditions(including baking time and baking temperature)of Pediococcus acidilactici fermented pork jerky are optimized.Fermented pork jerky is stored at 30℃,destructive experiments are conducted to explore the process parameters with the longest storage period,and the storage period of pork jerky is determined by detecting the number of microorganisms(including total number of colonies,coliforms,Salmonella,Staphylococcus aureus and Shigella)periodically.The results show that the storage period of Pediococcus acidilactici fermented pork jerky is prolonged under the optimal conditions of inoculum size 2.5%,fermentation temperature 20℃,fermentation time 24 h,baking time 100 min and baking temperature 85℃.

关 键 词：乳酸片球菌 发酵 猪肉干 保藏期 

分 类 号：TS201.3[轻工技术与工程—食品科学]