河南农业大学学报2024，Vol.58Issue(4)：674-686,13.DOI:10.16445/j.cnki.1000-2340.20240429.004
肉葡萄球菌发酵牛肉香肠的制作工艺优化
Optimization of fermented beef sausage process by Staphylococcus carnosus
摘要
Abstract
[Objective]We explored the Staphylococcus carnosus as the fermentation agent to make fer-mented beef sausage,in order to achieve the purpose of optimizing the product flavor and nutritional value.[Method]The effects of fermentation conditions on beef sausage were comprehensively evaluated through microbial growth,pH value and sensory score of fermented beef sausage with different Staphy-lococcus carnosus inoculation amount,salt amount and fermentation temperature.Combined with the re-sults of single factor experiment,the sensory score of sausage was taken as response value,a three-fac-tor and three-level response surface experiment was adopted.[Result]The optimum parameters for pro-ducing fermented beef sausage were determined to be 7.2 lg CFU·g-1 Staphylococcus carnosus inocu-lation amount,29 ℃ fermentation temperature,2.1％salt addition,and the final average sensory score was 78.23,which was close to the verification test results.[Conclusion]The verification test shows that the three-factor and three-level response surface model can be well optimize the production process of fermented beef sausages,and the sensory quality of fermented beef sausages produced under these process parameters is good.There are no significant differences from that of natural fermentation in meat firmness and color brightness.The final product not only ensure a delicious taste but also guarantee product quality.关键词
发酵牛肉香肠/肉葡萄球菌/发酵剂/响应面优化Key words
fermented beef sausage/Staphylococcus carnosus/fermentation agents/response surface optimization分类
轻工纺织引用本文复制引用
祝超智,赵世昌,李玻,马钰珂,崔文明,余小领,赵改名,李蓓蓓,张新军..肉葡萄球菌发酵牛肉香肠的制作工艺优化[J].河南农业大学学报,2024,58(4):674-686,13.基金项目
国家现代农业产业技术体系资助项目(CARS-37) （CARS-37）
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）
