肉源微生物发酵重组牛肉干和传统牛肉干的品质比较

目的比较发酵重组牛肉干和传统牛肉干的品质差异.方法将原料牛肉绞碎后投入发酵剂(清酒乳杆菌7 log cfu/g,肉糖葡萄球菌6 log cfu/g),并在15℃发酵48 h 使 pH 值达到5.0~5.3范围.然后成型(直径8 mm条状)干燥制得发酵重组牛肉干.比较发酵重组牛肉干和传统牛肉干在水分含量、水分活度、pH 值、色泽、剪切力、感官评定等方面的差异.结果发酵重组牛肉干的水分含量和水分活度(15.57%,0.63)显著低于在同样的干燥条件下加工的传统牛肉干(18.15%,0.67)(P<0.05);红度值(a*)和黄度值(b*)分别为12.41和4.27,均显著高于传统工艺...

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Published in食品安全质量检测学报 no. 2; pp. 585 - 590
Main Author 张盟;俞龙浩;陈洪生;李艳青;王欣
Format Journal Article
LanguageChinese
Published 黑龙江八一农垦大学食品学院, 大庆 163319 2013
Subjects
发酵重组牛肉干;肉源微生物;水分;颜色;嫩度
tenderness
发酵重组牛肉干
肉源微生物
颜色
fermentation restructured beef jerky
color
嫩度
moisture
水分
meat-derived microorganism
Online AccessGet full text
ISSN2095-0381

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Abstract 目的比较发酵重组牛肉干和传统牛肉干的品质差异.方法将原料牛肉绞碎后投入发酵剂(清酒乳杆菌7 log cfu/g,肉糖葡萄球菌6 log cfu/g),并在15℃发酵48 h 使 pH 值达到5.0~5.3范围.然后成型(直径8 mm条状)干燥制得发酵重组牛肉干.比较发酵重组牛肉干和传统牛肉干在水分含量、水分活度、pH 值、色泽、剪切力、感官评定等方面的差异.结果发酵重组牛肉干的水分含量和水分活度(15.57%,0.63)显著低于在同样的干燥条件下加工的传统牛肉干(18.15%,0.67)(P<0.05);红度值(a*)和黄度值(b*)分别为12.41和4.27,均显著高于传统工艺生产的牛肉干的红度值(9.65)和黄度值(2.68);剪切力(34.16 N)比传统牛肉干(42.07N)降低18.8%.感官评定结果显示,发酵重组牛肉干的色泽、风味和嫩度显著高于传统工艺生产的牛肉干(P<0.05),虽然嚼劲明显低于传统牛肉干,但是83.3%的感官评定人员表示更喜欢发酵重组牛肉干.结论达到同样的水分含量和水分活度,发酵重组牛肉干的加工比传统牛肉干加工工艺可以缩短干燥时间,添加发酵剂可以缓和制品颜色由红变褐色的过程,发酵重组牛肉干有良好的可接受性.
AbstractList 目的比较发酵重组牛肉干和传统牛肉干的品质差异.方法将原料牛肉绞碎后投入发酵剂(清酒乳杆菌7 log cfu/g,肉糖葡萄球菌6 log cfu/g),并在15℃发酵48 h 使 pH 值达到5.0~5.3范围.然后成型(直径8 mm条状)干燥制得发酵重组牛肉干.比较发酵重组牛肉干和传统牛肉干在水分含量、水分活度、pH 值、色泽、剪切力、感官评定等方面的差异.结果发酵重组牛肉干的水分含量和水分活度(15.57%,0.63)显著低于在同样的干燥条件下加工的传统牛肉干(18.15%,0.67)(P<0.05);红度值(a*)和黄度值(b*)分别为12.41和4.27,均显著高于传统工艺生产的牛肉干的红度值(9.65)和黄度值(2.68);剪切力(34.16 N)比传统牛肉干(42.07N)降低18.8%.感官评定结果显示,发酵重组牛肉干的色泽、风味和嫩度显著高于传统工艺生产的牛肉干(P<0.05),虽然嚼劲明显低于传统牛肉干,但是83.3%的感官评定人员表示更喜欢发酵重组牛肉干.结论达到同样的水分含量和水分活度,发酵重组牛肉干的加工比传统牛肉干加工工艺可以缩短干燥时间,添加发酵剂可以缓和制品颜色由红变褐色的过程,发酵重组牛肉干有良好的可接受性.
目的比较发酵重组牛肉干和传统牛肉干的品质差异.方法将原料牛肉绞碎后投入发酵剂(清酒乳杆菌7 log cfu/g,肉糖葡萄球菌6 log cfu/g),并在15℃发酵48 h 使 pH 值达到5.0~5.3范围.然后成型(直径8 mm条状)干燥制得发酵重组牛肉干.比较发酵重组牛肉干和传统牛肉干在水分含量、水分活度、pH 值、色泽、剪切力、感官评定等方面的差异.结果发酵重组牛肉干的水分含量和水分活度(15.57%,0.63)显著低于在同样的干燥条件下加工的传统牛肉干(18.15%,0.67)(P<0.05);红度值(a*)和黄度值(b*)分别为12.41和4.27,均显著高于传统工艺生产的牛肉干的红度值(9.65)和黄度值(2.68);剪切力(34.16 N)比传统牛肉干(42.07N)降低18.8%.感官评定结果显示,发酵重组牛肉干的色泽、风味和嫩度显著高于传统工艺生产的牛肉干(P<0.05),虽然嚼劲明显低于传统牛肉干,但是83.3%的感官评定人员表示更喜欢发酵重组牛肉干.结论达到同样的水分含量和水分活度,发酵重组牛肉干的加工比传统牛肉干加工工艺可以缩短干燥时间,添加发酵剂可以缓和制品颜色由红变褐色的过程,发酵重组牛肉干有良好的可接受性.
Author 张盟;俞龙浩;陈洪生;李艳青;王欣
AuthorAffiliation 黑龙江八一农垦大学食品学院, 大庆 163319
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DocumentTitleAlternate Quality comparison of fermentation restructured beef jerky by meat-derived microorganism with those by the traditional method
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Keywords tenderness
发酵重组牛肉干
肉源微生物
颜色
fermentation restructured beef jerky
color
嫩度
moisture
水分
meat-derived microorganism
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PublicationTitleAlternate Journal of Food Safety and Quality
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PublicationYear 2013
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Snippet 目的比较发酵重组牛肉干和传统牛肉干的品质差异.方法将原料牛肉绞碎后投入发酵剂(清酒乳杆菌7 log cfu/g,肉糖葡萄球菌6 log cfu/g),并在15℃发酵48 h 使 pH 值达到5.0~5.3...
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SubjectTerms 发酵重组牛肉干;肉源微生物;水分;颜色;嫩度
Title 肉源微生物发酵重组牛肉干和传统牛肉干的品质比较
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