嗜酸乳杆菌发酵鸭肉脯工艺优化及品质分析  

Processing Optimization and Quality Analysis of Fermented Duck Jerky with Lactobacillus acidophilus

作　　者：李晓 王成 郭楠楠[1] 潘道东[2] LI Xiao;WANG Cheng;GUO Nannan;PAN Daodong(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450006,China;Zhejiang Provincial Key Laboratory of Animal Protein Food Deep Processing Technology,College of Food and Pharmacy,Ningbo University,Ningbo 315800,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450006 [2]宁波大学食品与药学学院,浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波315800

出　　处：《肉类研究》2024年第1期36-43,共8页Meat Research

基　　金：河南省大学生创新训练计划项目(S202112746035)。

摘　　要：优化嗜酸乳杆菌发酵鸭肉脯的加工工艺,并对其品质进行分析,以感官品质及pH值为指标进行单因素和响应面试验,并利用质构仪、扫描电子显微镜及顶空-气相色谱-质谱联用仪对优化后的鸭肉脯与普通鸭肉脯的质构、微观结构及香味成分进行比较。结果表明:在发酵温度25℃、发酵时间24 h、嗜酸乳杆菌接种量为107 CFU/g条件下,制得鸭肉脯感官评分和pH值分别为86.21±0.74和4.59±0.11;与此同时,与普通鸭肉脯相比,优化样品的硬度和咀嚼性显著降低(P<0.05)、微观结构得到改善、香气成分有所增多。因此,嗜酸乳杆菌发酵可作为一种有效的鸭肉脯加工技术,具有潜在的工业应用价值。The aim of this study was to optimize the technological conditions for producing fermented duck jerky with Lactobacillus acidophilus and analyze its quality.Single-factor and response surface experiments were conducted using sensory evaluation scores and pH value as response variables,and texture analyzer,scanning electron microscopy(SEM),and headspace-gas chromatography-mass spectrometry(HS-GC-MS)were used to evaluate the texture,microstructure,and flavor components of fermented and unfermented duck jerky.The results showed that fermented duck jerky prepared by fermentation with L.acidophilus at 25℃for 24 h at an inoculum amount of 107 CFU/g scored 86.21±0.74 in the sensory evaluation,and its pH value was 4.59±0.11.Besides,compared with untreated duck jerky,the hardness and chewiness were significantly reduced(P<0.05),the microstructure was improved and the content of aroma components was increased.Therefore,L.acidophilus fermentation has potential value for industrial application as an effective processing technology for duck jerky.

关 键 词：嗜酸乳杆菌 发酵 鸭肉脯 工艺优化 品质分析 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]