不同发酵剂对兔肉脯食用品质的影响  

Effects of different starters on the edible quality of dried rabbit meat slice

作　　者：柴利 贺稚非[1,2] 廖林 谢兆华 韩薇 李洪军 CHAI Li;HE Zhifei;LIAO Lin;XIE Zhaohua;HAN Wei;LI Hongjun(College of Food Science,Southwest University,Chongqing 400715,China;Technology Research Centre of Regional Foods,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2023年第4期30-37,共8页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401503);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。

摘　　要：为丰富兔肉深加工产品种类及改善传统肉脯质地干硬、不易咀嚼等缺点,该文以兔肉为原料,利用商业发酵剂LHP DRY(戊糖片球菌、乳酸片球菌)、B-LC-78(乳酸片球菌、肉葡萄球菌)、CS-300(肉葡萄球菌、肉葡萄球菌亚种)和EasyCure LC(汉斯德巴氏酵母菌、弯曲酵母菌、肉葡萄球菌和小牛葡萄球菌)对兔肉进行发酵并制成发酵兔肉脯,以未发酵兔肉脯为对照组。通过测定兔肉脯的水分含量、pH值、色差、剪切力、质构特性、微观结构、游离氨基酸、风味物质及采用排序检验法对样品进行感官评定,进而筛选出最适合生产发酵兔肉脯的发酵剂。结果表明,发酵后的兔肉脯水分含量和pH值都有所降低,色泽更加鲜红诱人,硬度更小更易咀嚼,呈味氨基酸和风味物质也更加丰富。其中,添加B-LC-78型发酵剂的兔肉脯的感官评分、风味物质和质构特性都要优于其他组,表明B-LC-78型发酵剂效果最好。In order to enrich the types of deep-processed rabbit meat products and improve the texture and chewiness of traditional dried meat slice,different starters,i.e.LHP DRY(Pediococcus pentosaceus,Pediococcus lactis),B-LC-78(Pediococcus lactis,Staphylococcus carnotus),CS-300(Staphylococcus carnotus,Staphylococcus carnotus subsp.)and EasyCure LC(Debaryomyces hansenii,Lactobacillus curvatus,Staphylococcus carnotus and Staphylococcus vitulinus),were used to make fermented dried rabbit meat slice,and the unfermented rabbit meat was served as the control group.The moisture content,pH,color difference,shearing force,texture characteristics,microstructure,content of free amino acids,and flavor substances of the dried rabbit meat slice were measured,the sensory evaluation of the samples were also performed using sorting test method,and the most suitable starter culture for the production were selected.The results showed that,after fermentation,the moisture content and pH of the fermented rabbit meat were significantly reduced,the color was brighter and more attractive,the texture was tender and easier to chew,and the content of flavored amino acids and flavor substances were more abundant.Among them,B-LC-78 showed superior performance in terms of sensory scores,flavor substances and textural characteristics than that of the other groups,indicating that B-LC-78 had the best effect.

关 键 词：兔肉脯 发酵 理化特性 游离氨基酸 排序检验法 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]