摘要
以自然发酵为对照,系统研究了人工接种复合菌剂对特定肉制品理化及生物学特性的影响。结果表明,发酵0～5d的试验组肉制品pH及水分含量的下降速度较对照组迅速(p<0.05),乳酸菌和葡萄球菌为其优势菌群,且pH和水分含量的变化与乳酸菌和葡萄球菌数量的增减具有一定的相关性;试验组肉制品的色泽明显优于对照组;发酵结束时两种肉制品的硬度、咀嚼性、回复性均增大,而弹性降低;试验组肉制品的氨基酸和多不饱和脂肪酸含量较对照组有明显提高;试验组肉制品的过氧化值(POV)和硫代巴比妥酸值(TBAV)均显著低于对照组(p<0.05)。数据显示,采用复合菌剂生产的肉制品的理化及生物学特性明显优于自然发酵的肉制品。
The effects of combined bacteria cultures on the physical,chemical and biological properties of fermented meat products were systematically investigated during fermenting and ripening periods with natural fermentation as control group. The results showed that the moisture and pH value of the meat products decreased faster in test group than those in control group in the first five days of fermentation （ p 〈0. 05） . During this period,Lactobacillus and Staphylococcus were the dominant microorganisms in fermented meat products,and the change of their numbers were related to the decrease of the pH value and moisture of the products to a certain extent. Moreover,the products in test group had much better colour than those in control group. At the end of fermentation,the hardness, chewiness and resilience of the products in both groups increased while their springiness decreased. The products in test group contained much more amino acids and polyunsaturated fatty acids than those in control group. Both the peroxide value （ POV） and thiobarbituric acid value （ TBAV） of the products in test group were significantly lower （ p 〈0. 05） than those in control group. These findings exhibited that the products fermented by combined bacteria cultures possessed markedly better physical,chemical and biological properties than the naturally fermented ones.
出处
《四川大学学报（工程科学版）》
EI
CAS
CSCD
北大核心
2010年第4期185-190,共6页
Journal of Sichuan University (Engineering Science Edition)
基金
四川省科技厅科技支撑计划资助项目(07NG0902)
关键词
复合菌剂
肉制品
理化特性
生物特性
combined bacteria cultures
meat products
physical and chemical properties
biological property
