发酵牛肉干加工中理化特性与风味品质分析  

Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing

作　　者：周亚军 张玉 陈艳 王淑杰[2] ZHOU Yajun;ZHANG Yu;CHEN Yan;WANG Shujie(College of Food Science and Engineering,Jilin University,Changchun 130062,China;College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130062 [2]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《食品科学》2021年第14期240-247,共8页Food Science

基　　金：吉林省省校共建现代农业重大专项(SXGJSF2017-6)。

摘　　要：为探究发酵牛肉干不同加工阶段理化性质和风味品质的变化,以牛臀肉为原料,接种木糖葡萄球菌和清酒乳杆菌制作发酵牛肉干,并对牛肉干在发酵前后及成品的营养成分、质构、色泽等理化特性及游离氨基酸、脂肪酸组成和挥发性风味物质对比分析。结果表明,与发酵前相比,接种复合发酵剂的牛肉干pH值、水分活度、亚硝酸盐残留量、硬度、咀嚼性均显著降低(P<0.05);红度值和游离氨基酸含量显著增加,且鲜味氨基酸占比最高;游离脂肪酸以棕榈酸、硬脂酸、油酸、亚油酸为主,其中油酸占比最大;发酵后牛肉检出47种挥发性化合物,高于发酵前42种,提高了牛肉干中醛、醇、酚、酯、酸、含氮及其他化合物的种类和相对含量。发酵牛肉干质构及色泽明显改善,游离氨基酸和脂肪酸含量增加,产品营养价值、风味品质及质量安全显著提高。Fermented beef jerky was made by inoculating and fermenting beef rump with a mixture of Staphylococcus xylosus and Lactobacillus sake.The nutritional components,texture properties,color,free amino acids,fatty acids and volatile flavor compounds of meat samples at the beginning,middle and end of fermentation were determined.Compared with unfermented beef,the pH,water activity,residual nitrite,hardness and chewiness of fermented beef significantly decreased(P<0.05),while redness value and the contents of free amino acids increased significantly,with umami amino acids accounting for the highest proportion of the total amino acids.Palmitic acid,stearic acid,oleic acid and linoleic acid were the major free fatty acids,oleic acid accounting for the largest proportion of the total fatty acids.Totally 47 volatile compounds were detected in fermented meat,and 42 in the unfermented sample.Fermentation increased the types and relative contents of aldehydes,alcohols,phenols,esters,acids,nitrogen and other compounds in beef jerky.In conclusion,the texture and color of fermented beef jerky were significantly improved,the contents of free amino acids and fatty acids were increased,and the nutritional value,flavor quality and safety of the product were improved in comparison with unfermented beef jerk.

关 键 词：发酵牛肉干 理化特性 氨基酸 脂肪酸 挥发性风味物质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]