食品科学2012，Vol.33Issue(23)：232-235,4.
干酪乳杆菌添加量对发酵牛肉串品质特性的影响
Effect of Inoculation Amount of Lactobacillus casei on Quality Characteristics of Fermented Beef Kebabs
摘要
Abstract
The present study aimed to examine the effect of different inoculation amounts of Lactobacillus casei on physicochemical properties and sensory characteristics of fermented beef kebabs.Beef was fermented with different amounts of Lactobacillus casei and 107 CFU/g of S.xylosus to produce fermented beef kebabs.We analyzed changes in pH,water activity,color,texture and sensory characteristics during the fermentation process.Compared with S.xylosus alone,cofermentation with Lactobacillus casei and S.xylosus could significantly the quality of fermented beef kebabs and prolong its shelf life.Beef kebabs fermented with 107CFU/g and 108CFU/g of Lactobacillus casei showed no significant differences in smell,taste,color,tenderness,cohesiveness and chewiness.Beef kebabs fermented with 108CFU/g of Lactobacillus casei had poor overall acceptance and tasted sour.By contrast,better quality of fermented beef kebabs was achieved when the inoculum amount of Lactobacillus casei was 107CFU/g.关键词
发酵/牛肉串/微生物发酵剂/干酪乳杆菌Key words
fermentation/beef kebab/starter culture/L.casei分类
轻工纺织引用本文复制引用
张金铎,孔保华,夏秀芳,施雪..干酪乳杆菌添加量对发酵牛肉串品质特性的影响[J].食品科学,2012,33(23):232-235,4.基金项目
东北农业大学创新专项基金项目 （）
国家公益性行业（农业）科研专项 （）
