特色腊肉源细菌发酵剂对发酵牛肉品质的影响  

Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef

作　　者：张秋会[1] 孟高歌 王晗 曹淑萍 崔文明[1] 祝超智[1] 赵改名[1] 李付强 ZHANG Qiuhui;MENG Gaoge;WANG Han;CAO Shuping;CUI Wenming;ZHU Chaozhi;ZHAO Gaiming;LI Fuqiang(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Integrated administrative and enforcement team,Market regulatory authority of Xingyang,Xingyang 450100,China;Comprehensive Test Station of Lianyuan,Loudi 417000,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]荥阳市市场监管综合行政执法大队,河南荥阳450100 [3]涟源综合试验站,湖南娄底417000

出　　处：《食品工业科技》2024年第8期151-157,共7页Science and Technology of Food Industry

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助(CARS-37);河南省科技攻关计划:地方特色乳酸菌发酵剂的筛选构建及发酵乳制品的研发(202102110131);发酵剂的可控构建及发酵牛肉制品的研发(192102110099);河南省科技研发计划联合基金(应用攻关类)项目:基于定向筛选发酵菌株的肉制品绿色制造技术研发(222103810019)。

摘　　要：目的:研究特色腊肉源细菌对发酵牛肉品质的影响。方法:将来自于湖南湘西腊肉的马葡萄球菌和来自信阳腊肉的肠膜明串珠菌作为发酵菌株,生产发酵牛肉,并将其与地方特色产品及空白组进行对比,分析产品的水分含量、水分活度、pH、蛋白质含量、色泽、质构及感官评价、N-亚硝胺类物质含量等品质指标的差异性。结果:两株菌株单菌株发酵产品亚硝胺含量,显著低于传统腊肉制品(P<0.05);弹性显著高于传统产品(P<0.05);肠膜明串珠菌发酵产品咀嚼性和四川腊肉没有显著性差异(P>0.05);马葡萄球菌发酵产品的硬度显著低于其他处理组(P<0.05),且马葡萄球菌发酵产品的整体接受性最高,但四川绵阳腊肉及湖南湘西腊肉的整体可接受性没有显著差异性(P>0.05)。结论:两种菌株对发酵产品品质影响不同,但都可以作为发酵剂应用于肉制品加工,未来可以考虑将两种菌株进行复配发酵,综合改善产品品质,提高产品安全性。Objective:In order to study the effect of bacteria from special cured meat on the quality of fermented beef.Methods:Staphylococcus equi from Hunan cured meat and Leuconostoc mesenteric from Xinyang cured meat were used as fermentation strains to produce fermented beef.The changes of water content,water activity,pH,protein contents,texture and sensory evaluation of fermented beef were analyzed,compared with the local specialty products and blank groups without starter.Results:The two fermented meats inoculated with Pichia diba and Baryces hensonensis had the lower nitrosamine contents and the higher elasticity than the local specialty ones(P<0.05).The chewability of fermented products from Leuconostoc mesenteric had no significantly differences with Sichuan cured meat(P>0.05).The hardness of fermented products from S.equi was significantly lower than other ones,and which had the highest total acceptability(P<0.05),without significantly difference with Sichuan and Hunan cured ones(P>0.05).Conclusion:The both bacterias had differences on the qualities and safety characteristics of fermented beef,and they could be used as starters to produce fermented products.In the future,it is possible to develop the compound starters with two strains of bacteria to comprehensively improve product quality and enhance product safety.

关 键 词：腌腊肉制品 发酵菌株 牛肉 发酵肉制品 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]