现代食品科技2024，Vol.40Issue(4)：55-63,9.DOI:10.13982/j.mfst.1673-9078.2024.4.1589
腊肉源酵母菌对发酵牛肉品质特性的影响
Effects of Cured Meat-derived Yeasts on the Quality Characteristics of Fermented Beef
摘要
Abstract
During the processing of fermented beef,Pichia diba from Xinyang cured meat and Baryces hensonensis from Sichuan cured meat were used as the fermentation strains.In order to study the effects of fermentation with a single strain on the quality of fermented beef,the local special products and blank groups without starter were used as controls,the water content,water activity(aw),pH value,protein content,nitrosamine content,texture,sensory score and other characteristic indicators of fermented beef were analyzed.The results showed that the two types of fermented beef produced with a single strain,Pichia diba or Baryces hensonensis,had the moderate hardness,with their elasticity and chewiness being significantly higher than those of traditional products.There was no significant difference in overall acceptability compared with traditional cured meat,and the water content,pH,and nitrosamine content were significantly lower than those of traditional cured meat products.Comprehensive analysis reveals that both yeasts can be used as the starters for the production of fermented meat products to improve product quality and 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..腊肉源酵母菌对发酵牛肉品质特性的影响[J].现代食品科技,2024,40(4):55-63,9.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项目(202102110131 （）
192102110099) （）
河南省科技研发计划联合基金(应用攻关类)项目(222103810019) （应用攻关类）
