食品与发酵工业 >

2022 , Vol. 48 >Issue 19: 185 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030660

研究报告

低酸牛肉发酵剂的筛选、工艺优化及品质特性研究

  • 杨晓钢 ,
  • 赵鑫锐 ,
  • 堵国成
展开
  • 1(江南大学 生物工程学院,江苏 无锡,214122)
    2(江南大学 未来食品科学中心,江苏 无锡,214122)
    3(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
第一作者：硕士研究生(堵国成教授为通信作者,E-mail:gcdu@jiangnan.edu.cn)

收稿日期: 2022-01-10

  修回日期: 2022-01-21

  网络出版日期: 2022-11-01

基金资助

国家自然科学基金创新研究群体项目(32021005)

收起

Screening, fermentation condition optimization and quality evaluation of commercial low acidity fermented beef starter

  • YANG Xiaogang ,
  • ZHAO Xinrui ,
  • DU Guocheng
Expand
  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    3(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-01-10

  Revised date: 2022-01-21

  Online published: 2022-11-01

Fold

摘要

以我国多种不同来源的传统发酵肉制品为原料,经过发酵特性初筛和风味物质3-甲基丁醛合成能力复筛,获得了可用于牛肉发酵剂复配的食品级乳酸菌、葡萄球菌和酵母菌各3株。3种菌经拮抗实验、最佳组合筛选和最佳菌种比例优化得出最优复配结果,植物乳杆菌(Lactiplantibacillus plantarum)LM34∶肉葡萄球菌(Staphylococcus carnosus)SAB18∶异常威克汉姆酵母(Wickerhamomyces anomalus)YE3为2∶1∶1。复配发酵剂的发酵条件经单因素优化和响应面优化后确定为:发酵温度35.87 ℃,发酵时间48.18 h,接种量1.32×107CFU/g。经发酵验证试验后测得发酵牛肉pH值为5.48,感官评价得分87.67。将优化后的发酵剂同4种商业化肉制品发酵剂进行比较,分析检测不同发酵剂发酵牛肉的pH、游离氨基酸含量、色差、质构和挥发性风味物质含量的差异。结果表明该研究研制的发酵剂制作出的牛肉色泽较好,口感适宜,具有良好的风味,综合品质较高。

关键词： 发酵剂; 牛肉; 3-甲基丁醛; 复配; 发酵条件; 感官评价; 挥发性风味物质

本文引用格式

杨晓钢 , 赵鑫锐 , 堵国成 . 低酸牛肉发酵剂的筛选、工艺优化及品质特性研究[J]. 食品与发酵工业, 2022 , 48(19) : 185 -195 . DOI: 10.13995/j.cnki.11-1802/ts.030660

Abstract

Three food-grade strains of lactic acid bacteria, staphylococci and yeasts were obtained from traditional fermented meat products in China after preliminary screening of fermentation characteristics and secondary screening of the ability of producing 3-methyl butyral. The results of antagonism tests, the combination of isolated strains and the optimization of species ratio showed that the optimal ratio of Lactobacillus plantarum LM34, Staphylococcus carnosus SAB18 and Wickerhamomyces anomalus YE3 was 2∶1∶1. The optimized fermentation conditions for new fermented starter were confirmed by single factor experiments and response surface methodology as follow: 35.87 ℃, 48.18 h and inoculum amount 1.32×107CFU/g. The pH value of fermented beef was 5.48 and the sensory evaluation score was 87.67 after fermentation tests. The optimized starter was compared with four commercial starters for meat products, and the differences in pH, free amino acid content, color difference, texture and volatile flavor substance content of beef fermented by different starter were analyzed and detected. The results showed that the beef fermented by the new starter had better color, taste, good flavor and comprehensive quality.

Key words： fermented starter; beef; 3-methyl-butanal; the combination of isolated strains; fermentation conditions; sensory evaluation; volatile flavor compounds

参考文献

[1] HAMMES W P, HERTEL C.New developments in meat starter cultures[J].Meat Science, 1998, 49:S125-S138.
[2] 刘树立, 王春艳, 王华, 等.肉制品发酵剂的研究进展[J].中国调味品, 2007(4):31-37.
LIU S L, WANG C Y, WANG H, et al.Research status on meat starter culture[J].China Condiment, 2007(4):31-37.
[3] MONTEL M C, REITZ J, TALON R, et al.Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model[J].Food Microbiology, 1996, 13(6):489-499.
[4] BECK H C, HANSEN A M, LAURITSEN F R.Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus[J].Journal of Applied Microbiology, 2004, 96(5):1 185-1 193.
[5] 褚福娟, 孔保华, 黄永.发酵肉制品常见微生物及其对风味的影响[J].肉类研究, 2008,22(1):3-6.
CHU F J, KONG B H, HUANG Y.Microorganisms in fermented meat products and its impactings on the flavor[J].Meat Research, 2008,22(1):3-6.
[6] 张苏苏, 张凌, 苑冰冰, 等.东北酸菜汁分离乳酸菌发酵鹿肉干加工工艺优化[J].食品科学, 2017, 38(8):107-116.
ZHANG S S, ZHANG L, YUAN B B, et al.Optimization of processing conditions for venison jerky fermented by Lactobacillus isolated from northeast sauerkraut juice[J].Food Science, 2017, 38(8):107-116.
[7] SUN Q X, CHEN Q, LI F F, et al.Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J].Food Control, 2016, 68(1):358-366.
[8] RUIZ-MOYANO S, MARTÍN A, BENITO M J, et al.Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages[J].Food Microbiology, 2011, 28(5):839-847.
[9] 王永霞. 肉品发酵剂的菌种筛选及在发酵香肠中的应用[D].北京:中国农业大学, 2004.
WANG Y X.Screening and application of bacteria strains to be used as meat starters in fermented sausage[D].Beijing:China Agricultural University, 2004.
[10] 许艳丰, 陈瑶, 刘艳, 等.发酵肉用耐高温酵母菌的筛选与鉴定[J].肉类工业, 2019(5):32-35.
XU Y F, CHEN Y, LIU Y, et al.Screening and identification of thermostable yeasts for fermented meat[J].Meat Industry, 2019(5):32-35.
[11] 卢士玲. 发酵香肠菌种的筛选及其作用机理的探讨[D].石河子:石河子大学, 2006.
LU S L.Screening of bacteria strains to be used in fermented sausage and study on mechanism of action[D].Shihezi:Shihezi University, 2006.
[12] 刘艳霞. 猪肉半干发酵肠发酵剂的筛选[J].吉林农业科技学院学报, 2010, 19(1):7-10.
LIU Y X.On selection for the ferment of semi-dried pork sausage[J].Journal of Jilin Agricultural Science and Technology College, 2010, 19(1):7-10.
[13] 张鹏. 四川泡菜中酵母菌的分离筛选及其应用研究[D].哈尔滨:东北农业大学, 2007.
ZHANG P.Study on isolation and selection of yeast from Sichuan pickle and its application[D].Harbin:Northeast Agricultural University, 2007.
[14] 王海燕, 马长伟, 李平兰.传统湖南腊肉中产香葡萄球菌的筛选及鉴定[J].食品与发酵工业, 2006, 32(5):45-49.
WANG H Y, MA C W, LI P L.Selection and identification of aroma producing Staphylococci from Hunan traditional bacon[J].Food and Fermentation Industries, 2006, 32(5):45-49.
[15] 李疆. 发酵牛肉干生产工艺技术的研究[D].石河子:石河子大学, 2008.
LI J.Study on the processing technology of fermented beef jerky[D].Shihezi:Shihezi University, 2008.
[16] 庞国强. 发酵牛肉干发酵特性与工艺优化研究[D].长春:吉林大学, 2019.
PANG G Q.Study on the fermentation characteristics and process optimization of fermented beef jerky[D].Changchun:Jilin University, 2019.
[17] 付丽, 刘旖旎, 高雪琴, 等.不同杀菌条件对酱牛肉品质的影响[J].肉类研究, 2019, 33(1):7-13.
FU L, LIU Y N, GAO X Q, et al.Effect of different sterilization conditions on quality of spice beef[J].Meat Research, 2019, 33(1):7-13.
[18] 周亚军, 张玉, 陈艳, 等.发酵牛肉干加工中理化特性与风味品质分析[J].食品科学, 2021, 42(14):240-247.
ZHOU Y J, ZHANG Y, CHEN Y, et al.Analysis of physicochemical characteristics and flavor quality of fermented beef jerky during its processing[J].Food Science, 2021, 42(14):240-247.
[19] 王丽群. 传统酸面团中优势酵母菌的分离及鉴定[J].黑龙江农业科学, 2021(6):93-97.
WANG L Q.Isolation and identification of predominant yeast from traditional sourdough[J].Heilongjiang Agricultural Sciences, 2021(6):93-97.
[20] 巩洋. 低酸度川式萨拉米香肠的工艺优化及其品质变化研究[D].雅安:四川农业大学, 2015.
GONG Y.Process optimization of low acidity Sichuan-style salami and study on the quality changes in processing[D].Ya’an:Sichuan Agricultural University, 2015.
[21] CANDOGAN K, WARDLAW F B, ACTON J C.Effect of starter culture on proteolytic changes during processing of fermented beef sausages[J].Food Chemistry, 2009, 116(3):731-737.
[22] 刘兰. 不同发酵剂对发酵牛肉干品质的影响[D].呼和浩特:内蒙古农业大学, 2018.
LIU L.Effect of different compound starter on the quality of fermented beef jerky[D].Hohhot:Inner Mongolia Agricultural University, 2018.
[23] 段艳. 乳酸菌的筛选及其对羊肉干发酵香肠品质特性的影响[D].呼和浩特:内蒙古农业大学, 2013.
DUAN Y.Screening of lacticacid bacteria and the influence on characteristics of mutton dry fermented sausage[D].Hohhot:Inner Mongolia Agricultural University, 2013.
[24] 张勤, 贺稚非.微生物在发酵肉制品中的应用[J].肉类研究, 1999,13(1):33-35.
ZHANG Q, HE Z F.Use of microorganisms in fermented meat products[J].Meat Research, 1999,13(1):33-35.
[25] CHAMBERS E, BOWERS J R.Consumer perception of sensory qualities in muscle foods[J].Food Technology, 1993, 47:116-120.
[26] DE HUIDOBRO F R, MIGUEL E, BLÁZQUEZ B, et al.A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat[J].Meat Science, 2005, 69(3):527-536.
[27] 陈胜姝, 王恒鹏, 吴鹏, 等.酱卤牛肉研究进展[J].中国调味品, 2019, 44(4):181-183.
CHEN S S, WANG H P, WU P, et al.Research progress of stewed beef[J].China Condiment, 2019, 44(4):181-183.
[28] GAO P, WANG W X, JIANG Q X, et al.Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)[J].International Journal of Food Science & Technology, 2016, 51(7):1 630-1 637.
[29] 许静. 酱香醇厚型牛肉底味香辛料基质的工艺研究[D].天津:天津科技大学, 2015.
XU J.Study on the process of mellow Maotai-flavor beef spices strate[D].Tianjin:Tianjin University of Science & Technology, 2015.
[30] 刘志伟, 谭兴和, 姚曙光.豆瓣酱的研究进展及发展方向[J].中国调味品, 2011, 36(3):13-16.
LIU Z W, TAN X H, YAO S G.Technology present situation and development directions of pea sauce[J].China Condiment, 2011, 36(3):13-16.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司