基于混菌发酵改善兔肉糜品质的研究  

Study on Improving Quality of Minced Rabbit Meat Based on Mixed Bacterial Fermentation

作　　者：曹雨澜 胡陆军 徐腾 熊大可 赵志峰 CAO Yu-lan;HU Lu-jun;XU Teng;XIONG Da-ke;ZHAO Zhi-feng(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644005,China;College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005 [2]四川大学轻工科学与工程学院,成都610065

出　　处：《中国调味品》2024年第12期14-20,共7页China Condiment

基　　金：四川轻化工大学研究生创新基金资助项目(Y2022086);四川省科技计划项目(2022NSFSC1132)。

摘　　要：为探究混菌发酵对兔肉糜品质的影响,该研究基于蛋白酶活性、脂肪酶活性和氨基酸脱羧酶活性筛选出3组发酵剂,分别对兔肉糜进行混菌发酵,并对发酵过程中的理化指标进行检测,同时对发酵产生的风味物质进行分析比较。结果表明,在兔肉糜发酵成熟过程中,4组发酵兔肉糜的pH值、水分活度呈显著下降趋势,菌落总数呈现先上升后下降的趋势,经过40 h发酵后,4组发酵兔肉糜的pH值、水分活度均接近成熟期。QT组发酵剂对兔肉糜的硬度、咀嚼性影响较大,ZT组和QT组的水分含量显著低于CT组和RT组。混菌发酵组丙二醛含量显著低于自然发酵组(P<0.05),表明ZT组和QT组发酵剂对兔肉糜的质构特性和脂质氧化有一定的改善作用。GC-MS结果表明混菌发酵组风味物质种类显著多于新鲜兔肉组,并且ZT组发酵兔肉糜的风味物质种类在酸类、醛类、醇类和其他类中均高于其他组;电子鼻测定结果显示ZT组中硫化氢、硫磺、芳香族化合物、醇类、有机溶剂含量最高,这些物质对发酵兔肉糜挥发性风味物质的累积产生了积极作用。In order to explore the effect of mixed bacterial fermentation on the quality of minced rabbit meat,based on protease activity,lipase activity and amino acid decarboxylase activity,three groups of starters are selected for mixed bacterial fermentation of minced rabbit meat,and the physicochemical indexes in the fermentation process are detected.Meanwhile,the flavor substances produced by fermentation are analyzed and compared.The results show that the pH value and water activity of four groups of fermented minced rabbit meat show a significant downward trend,and the total bacterial count increases firstly and then decreases during the fermentation and maturation of minced rabbit meat.After 40 h of fermentation,the pH value and water activity of four groups of fermented minced rabbit meat are close to those of maturation period.The QT group starter has a great effect on the hardness and chewiness of minced rabbit meat,and the water content of ZT group and QT group is significantly lower than that of CT group and RT group.The malondialdehyde content of mixed bacterial fermentation groups is significantly lower than that of natural fermentation group(P<0.05),indicating that ZT group starter and QT group starter have a certain improvement effect on the texture characteristics and lipid oxidation of minced rabbit meat.The results of GC-MS show that the types of flavor substances in mixed bacterial fermentation groups are significantly higher than those in fresh rabbit meat group,and compared with the other groups,the types of flavor substances of ZT group fermented minced rabbit meat are higher in acids,aldehydes,alcohols and other categories.The results of electronic nose measurement show that the content of hydrogen sulfide,sulfur,aromatic compounds,alcohols and organic solvents is the highest in ZT group,which have a positive effect on the accumulation of volatile flavor substances in fermented minced rabbit meat.

关 键 词：兔肉 混菌发酵 GC-MS 电子鼻 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]