低酸牛肉发酵剂的筛选、工艺优化及品质特性研究  

Screening,fermentation condition optimization and quality evaluation of commercial low acidity fermented beef starter

作　　者：杨晓钢 赵鑫锐[1,2,3] 堵国成 YANG Xiaogang;ZHAO Xinrui;DU Guocheng(School of Biotechnology,Jiangnan University,Wuxi 214122,China;Science Center for Future Foods,Jiangnan University,Wuxi 214122,China;Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]江南大学未来食品科学中心,江苏无锡214122 [3]工业生物技术教育部重点实验室(江南大学),江苏无锡214122

出　　处：《食品与发酵工业》2022年第19期185-195,共11页Food and Fermentation Industries

基　　金：国家自然科学基金创新研究群体项目(32021005)。

摘　　要：以我国多种不同来源的传统发酵肉制品为原料,经过发酵特性初筛和风味物质3-甲基丁醛合成能力复筛,获得了可用于牛肉发酵剂复配的食品级乳酸菌、葡萄球菌和酵母菌各3株。3种菌经拮抗实验、最佳组合筛选和最佳菌种比例优化得出最优复配结果,植物乳杆菌(Lactiplantibacillus plantarum)LM34∶肉葡萄球菌(Staphylococcus carnosus)SAB18∶异常威克汉姆酵母(Wickerhamomyces anomalus)YE3为2∶1∶1。复配发酵剂的发酵条件经单因素优化和响应面优化后确定为:发酵温度35.87℃,发酵时间48.18 h,接种量1.32×10^(7)CFU/g。经发酵验证试验后测得发酵牛肉pH值为5.48,感官评价得分87.67。将优化后的发酵剂同4种商业化肉制品发酵剂进行比较,分析检测不同发酵剂发酵牛肉的pH、游离氨基酸含量、色差、质构和挥发性风味物质含量的差异。结果表明该研究研制的发酵剂制作出的牛肉色泽较好,口感适宜,具有良好的风味,综合品质较高。Three food-grade strains of lactic acid bacteria,staphylococci and yeasts were obtained from traditional fermented meat products in China after preliminary screening of fermentation characteristics and secondary screening of the ability of producing 3-methyl butyral.The results of antagonism tests,the combination of isolated strains and the optimization of species ratio showed that the optimal ratio of Lactobacillus plantarum LM34,Staphylococcus carnosus SAB18 and Wickerhamomyces anomalus YE3 was 2∶1∶1.The optimized fermentation conditions for new fermented starter were confirmed by single factor experiments and response surface methodology as follow:35.87℃,48.18 h and inoculum amount 1.32×10^(7)CFU/g.The pH value of fermented beef was 5.48 and the sensory evaluation score was 87.67 after fermentation tests.The optimized starter was compared with four commercial starters for meat products,and the differences in pH,free amino acid content,color difference,texture and volatile flavor substance content of beef fermented by different starter were analyzed and detected.The results showed that the beef fermented by the new starter had better color,taste,good flavor and comprehensive quality.

关 键 词：发酵剂 牛肉 3-甲基丁醛 复配 发酵条件 感官评价 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] TS201.3[轻工技术与工程—食品科学与工程]