肉类研究2026，Vol.40Issue(10)：57-63,7.DOI:10.7506/rlyj1001-8123-20250910-286
不同发酵温度对贵州风肉品质特性的影响
Influence of Different Fermentation Temperatures on the Quality of Traditional Guizhou-Style Air-Dried Pork
摘要
Abstract
This study investigated the effects of different fermentation temperatures(10,15,20,and 25℃)on the hydrolysis and oxidation of lipid and protein and quality formation in Guizhou-style air-dried pork during fermentation for 15 days.Physicochemical indices,total viable count,and sensory quality were evaluated during the fermentation period.The results indicated that fermentation temperature significantly influenced the quality attributes of air-dried pork.Fermentation at 20℃condition was the most conducive to lipid hydrolysis,yielding the highest total free fatty acid(FFA)content(especially oleic and linoleic acids)(P<0.05),while effectively inhibiting lipid oxidation,as indicated by low peroxide value(POV)and malondialdehyde(MDA)levels.However,this temperature also resulted in the highest total bacterial count and the lowest degree of protein hydrolysis,with the lowest total free amino acid(FAA)content of(9.06±0.11)%.In contrast,fermentation at 25℃significantly promoted protein hydrolysis and FAA accumulation(total FAA content reached(20.45±0.05)%),but also induced severe lipid oxidation(the highest POV and MDA levels).At 15℃,all indicators were at intermediate levels,while all biochemical reactions took place slowly at 10℃.Sensory evaluation and principal component analysis further confirmed that air-dried pork ripened at 20℃was more preferred by consumers.关键词
风肉/发酵熟化/温度/品质Key words
air-dried meat/ripening/temperature/quality分类
轻工纺织引用本文复制引用
周景瑞,冉丽,赵元峰,冉江,姜玲玲,罗文菊,余波..不同发酵温度对贵州风肉品质特性的影响[J].肉类研究,2026,40(10):57-63,7.基金项目
贵州省科技计划项目(黔科合支撑[2023]一般466) （黔科合支撑[2023]一般466）
贵州省科技计划项目(黔科合平台ZSYS[2025]034) （黔科合平台ZSYS[2025]034）
