食品工业科技2024，Vol.45Issue(8)：151-157,7.DOI:10.13386/j.issn1002-0306.2023040222
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
摘要
Abstract
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Key words
cured meat products/fermented strains/beef/fermented meat products分类
轻工纺织引用本文复制引用
张秋会,孟高歌,王晗,曹淑萍,崔文明,祝超智,赵改名,李付强..特色腊肉源细菌发酵剂对发酵牛肉品质的影响[J].食品工业科技,2024,45(8):151-157,7.基金项目
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) （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) （202102110131）
发酵剂的可控构建及发酵牛肉制品的研发(192102110099) （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). （应用攻关类）
