摘要
以清酒乳酸杆菌(Lactobacillus sakei)和木糖葡萄球菌(Staphylococcus xylosus)为复合发酵剂发酵猪肉干,研究复合发酵剂对肉干品质的影响。结果表明:添加复合发酵剂和自然发酵组的p H分别为5.21和5.48,水分活度(aw)分别为0.876和0.896。添加复合发酵剂和自然发酵组的亮度值(L*)分别为33.17和31.21,红度值(a*)分别为13.38和9.89,添加复合发酵剂显著改善肉干的色泽(p<0.05)。添加复合发酵剂使肉干硬度、内聚性和弹性分别降低37.8%、10%和20%,提高了肉干的嫩度,改善了肉干的咀嚼性。添加复合发酵剂组的组织状态、滋味、气味和色泽等感官评分均高于自然发酵组,具备优良的感官特性。
Effect of inoculation with Lactobacillus sakei plus Staphylococcus xylosus as starter cultures on quality parameters including p H and water activity（ aw）,as well as color,texture properties and sensory in fermented pork jerky were evaluated. Results showed that the p H in samples inoculated with starter cultures and fermented spontaneously was 5.21 and 5.48,respectively.The water activity（ aw） values in fermented pork jerky inoculated with starter cultures and fermented spontaneously were 0.876 and 0.896,respectively.The levels of L＊and a＊in sample inoculated with starter cultures were 33.17 and 13.38,respectively,and the L＊and a＊of the fermented spontaneously were 21.21 and 9.89.The Texture Profile Analysis（ TPA） traits were significantly influenced（P〈0.05）by the starter cultures inoculation. The hardness,cohesiveness and springiness in sample inoculated with starter cultures were decreased by 37.8%,10% and 20%,respectively. The organization appearance,taste,smell and color of sensory scores in sample inoculated with starter cultures were higher than that of control,sample inoculated also exhibited good sensory properties.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第17期165-169,共5页
Science and Technology of Food Industry
基金
四川省教育厅川菜发展研究中心项目(CC14Z05)
国家自然科学基金资助项目(31301552)
成都大学大学生创新性实验项目(CDUCX-2014012)
关键词
清酒乳酸杆菌
木糖葡萄球菌
发酵猪肉干
Lactobacillus sakei
Staphylococcus xylosus
fermented pork jerky
