食品与发酵工业2025，Vol.51Issue(12)：249-258,10.DOI:10.13995/j.cnki.11-1802/ts.040734
副干酪乳杆菌和马克思克鲁维酵母接种发酵对藏猪火腿品质的影响
Effect of Lactobacillus paracasei and Kluyveromyces marxianus on quality of Tibetan pig ham
摘要
Abstract
As a characteristic economic pig breed in the plateau,Tibetan pigs have delicious meat and rich nutrition,making them an excellent fermented meat raw material.Using Lactobacillus paracasei(LP)and Kluyveromyces marxianus(KM)to inoculate fermented Ti-betan pig hind legs,this study investigated the changes in physicochemical properties(pH value,water activity)and physical properties(color difference,texture characteristics)of cured,air dried,fermented,and matured Tibetan pig ham under single strain(LP or KM)and complex strain(LP+KM,abbreviated as LK)methods,and compared the differences in volatile flavor and sensory evaluation of Ti-betan pig ham at the fermentation endpoint.Results showed that compared with natural fermentation(NF,unvaccinated),inoculation fer-mentation showed significant differences(P<0.05)after fermentation and maturation.Inoculation fermentation reduced the pH value(below 6.75),water activity(decreased by 2%-10%),hardness,chewiness,and adhesiveness of Tibetan pig ham,while improving its color,brightness,and elasticity(P<0.05).Among them,the elasticity of LP and LK fermentation increased by about40%.Inocula-tion fermentation increased the total aldehyde,total ketone,and total ester contents of mature ham,and the KM and LK treatment groups formed various new alcohol,aldehyde,and ketone flavor compounds.In addition,the sensory qualities such as tissue morphology,color,appearance,and taste of the LK treatment group were superior to those of the single bacterium fermentation group.It can be seen that the combination of LP and KM plays an important role in enhancing the quality and flavor of Tibetan pig ham,and can be used as a quality improver in the industrial production of Tibetan pig ham.关键词
藏猪/火腿/接种发酵/理化品质/风味Key words
Tibetan pig/ham/inoculated fermentation/physical and chemical quality/flavor引用本文复制引用
王菲,落桑央吉,黄晶晶,罗章,刘振东,张二豪,拉毛才旦,李梁,谢宁宁..副干酪乳杆菌和马克思克鲁维酵母接种发酵对藏猪火腿品质的影响[J].食品与发酵工业,2025,51(12):249-258,10.基金项目
西藏自治区科技计划项目(XZ202202YD0004C,XZ202001YD0019C) （XZ202202YD0004C,XZ202001YD0019C）
安徽省重点研发科技援藏项目(2022j11020001) （2022j11020001）
