摘要
以植物乳杆菌(Lactobacillus plantarum)和木糖葡萄球菌(Staphylococcus xylosus)为复合发酵剂,以产品的色差、pH值、质构和感官指标为依据研究菌种接种量、菌种配比和发酵温度对发酵里脊火腿品质的影响。结果表明:根据单因素试验结果,采用Box-Behnken试验设计建立响应面分析模型,确定发酵里脊火腿的最佳工艺参数为添加植物乳杆菌和木糖葡萄球菌为复合发酵剂,菌种接种量为107 CFU/g、菌种配比为1.50∶1、发酵温度为30℃,此条件下制得的发酵里脊火腿的感官评分为82.55分,与模型理论值接近。在此条件下加工所得的发酵里脊火腿口感较佳、滋味鲜美、综合品质良好。
The effect of inoculum size,starter culture composition and fermentation temperature on the color difference,pH value,texture and sensory attributes of fermented loin ham with a mixed starter culture of Lactobacillus plantarum and Staphylococcus xylosus.By combined use of one-factor-at-a-time method and response surface methodology,the optimum fermentation conditions were obtained as follows:inoculum size 107 CFU/g,L.plantarum-to-S.xylosus ratio 1.50:1,and temperature 30℃.The product produced under these conditions scored 82.55 points in sensory evaluation,which was close to the predicted value from the developed model.The fermented loin ham had good overall quality in terms of mouthfeel and taste.
作者
刘春丽
朱秋劲
潘明琼
胡可
汤鹏宇
LIU Chunli;ZHU Qiujin;PAN Mingqiong;HU Ke;TANG Pengyu(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
出处
《肉类研究》
北大核心
2019年第12期25-31,共7页
Meat Research
基金
贵州省科技计划项目(黔科合支撑[2019]2374)
贵州省百层次创新型人才培养项目(黔科合平台人才[2016]5662)
关键词
发酵里脊火腿
植物乳杆菌
木糖葡萄球菌
响应面法
工艺优化
fermented loin ham
Lactobacillus plantarum
Staphylococcus xylosus
response surface methodology
process optimization
