In order to enrich the types of deep-processed rabbit meat products and improve the texture and chewiness of traditional dried meat slice, different starters, i.e. LHP DRY (Pediococcus pentosaceus, Pediococcus lactis), B-LC-78 (Pediococcus lactis, Staphylococcus carnotus), CS-300 (Staphylococcus carnotus, Staphylococcus carnotus subsp.) and EasyCure LC (Debaryomyces hansenii, Lactobacillus curvatus, Staphylococcus carnotus and Staphylococcus vitulinus), were used to make fermented dried rabbit meat slice, and the unfermented rabbit meat was served as the control group. The moisture content, pH, color difference, shearing force, texture characteristics, microstructure, content of free amino acids, and flavor substances of the dried rabbit meat slice were measured, the sensory evaluation of the samples were also performed using sorting test method, and the most suitable starter culture for the production were selected. The results showed that, after fermentation, the moisture content and pH of the fermented rabbit meat were significantly reduced, the color was brighter and more attractive, the texture was tender and easier to chew, and the content of flavored amino acids and flavor substances were more abundant. Among them, B-LC-78 showed superior performance in terms of sensory scores, flavor substances and textural characteristics than that of the other groups, indicating that B-LC-78 had the best effect.
[1] LI S B, ZENG W C, LI R L, et al.Rabbit meat production and processing in China[J].Meat Science, 2018, 145:320-328.
[2] 刘悦. 卤烤兔肉制品的研制及贮藏期品质变化研究[D].重庆:西南大学, 2021.
LIU Y.Study on preparation and storage quality of brine roasted rabbit meat products[D].Chongqing:Southwest University, 2021.
[3] 彭健斌. 发酵羊肉脯工艺优化及货架期预测研究[D].杭州:浙江大学, 2021.
PENG J B.Study on the process optimization and shelf life prediction of fermented mutton jerky[D].Hangzhou:Zhejiang University, 2021.
[4] COCOLIN L, DOLCI P, RANTSIOU K.Biodiversity and dynamics of meat fermentations:The contribution of molecular methods for a better comprehension of a complex ecosystem[J].Meat Science, 2011,89(3):296-302.
[5] 樊明明. 发酵工艺对猪肉脯食用品质影响研究[D].无锡:江南大学, 2015.
FAN M M.Study on the effect of fermentation process on the edible quality of pork jerky[D].Wuxi:Jiangnan University, 2015.
[6] 高静, 曹叶萍, 郇延军.单一菌种和复合菌种发酵对猪肉脯挥发性风味物质的影响[J].食品与发酵工业, 2019, 45(1):128-136.
GAO J, CAO Y P, HUAN Y J.Effects of single bacteria and compounded bacteria fermentation on volatile compounds of pork jerky[J].Food and Fermentation Industries, 2019, 45(1):128-136.
[7] ZHAO C Q, ZHAO X X, LU Z Y, et al.Production of fermented pork jerky using Lactobacillus bulgaricus[J].LWT-Food Science and Technology, 2016, 72:377-382.
[8] 薛菲, 蒋云升, 闫婷婷.微生物发酵剂对兔肉脯游离氨基酸含量的影响[J].食品科学, 2014, 35(5):156-159.
XUE F, JIANG Y S, YAN T T.Effects of microbial culture starters on the contents of free amino acids in dried rabbit meat slice[J].Food Science, 2014, 35(5):156-159.
[9] 陈剑, 蒋云升, 闫婷婷.发酵剂对兔肉脯游离脂肪酸变化的影响[J].食品科学, 2014, 35(11):174-178.
CHEN J, JIANG Y S, YAN T T.Effect of starter cultures on changes in free fatty acids in dried rabbit meat slice[J].Food Science, 2014, 35(11):174-178.
[10] 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.
[11] KOŁOZ·YN-KRAJEWSKA D, DOLATOWSKI Z J.Probiotic meat products and human nutrition[J].Process Biochemistry, 2012, 47(12):1 761-1 772.
[12] LEROY F, VERLUYTEN J, DE VUYST L.Functional meat starter cultures for improved sausage fermentation[J].International Journal of Food Microbiology, 2006, 106(3):270-285.
[13] TOFALO R, FUSCO V, BÖHNLEIN C, et al.The life and times of yeasts in traditional food fermentations[J].Critical Reviews in Food Science and Nutrition, 2020, 60(18):3 103-3 132.
[14] 李培红. 嫩化和保湿联合作用改善猪肉脯品质的研究[D].无锡:江南大学, 2010.
LI P H.Research on the quality improvement of the dried meat slice by tenderizing and moisturizing[D].Wuxi:Jiangnan University, 2010.
[15] KARGOZARI M, MOINI S, AKHONDZADEH BASTI A, et al.Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening[J].LWT-Food Science and Technology, 2014, 59(2):849-858.
[16] 王梦琦, 李洪军, 张东, 等.氧化胁迫对猪肉内源酶及保水性机制的影响[J].食品科学, 2021, 42(19):57-64.
WANG M Q, LI H J, ZHANG D, et, al.Effect of oxidative stress on endogenous enzymes and water-holding capacity of pork[J].Food Science, 2021, 42(19):57-64.
[17] 付娜, 王锡昌, 陶宁萍, 等.蒸制和煮制中华绒螯蟹4个部位中游离氨基酸含量差异性分析[J].食品科学, 2013, 34(24):178-181.
FU N, WANG X C, TAO N P, et, al.Comparative analysis of free amino acids in four parts of Chinese mitten crab (Eriocheir sinensis) processed by steaming and boiling[J].Food Science, 2013, 34(24):178-181.
[18] 王强, 邹金, 王玉荣, 等.添加蛋清粉对鲊广椒肉丸品质的影响[J].肉类研究, 2020, 34(7):53-57.
WANG Q, ZOU J, WANG Y R, et, al.Effect of egg white powder addition on the quality of pork meatballs with Zhaguangjiao, a Chinese fermented food made with corn flour and chili[J].Meat Research, 2020, 34(7):53-57.
[19] 蔡鲁峰, 杜莎, 谭雅, 等.乳酸菌肉品发酵剂的发酵特性研究[J].食品工业科技, 2015, 36(17):150-156.
CAI L F, DU S, TAN Y, et al.Study on fermentation characteristics of several Lactiacid Bacteria starter cultures[J].Science and Technology of Food Industry, 2015, 36(17):150-156.
[20] 李沛军, 孔保华, 郑冬梅.微生物发酵法替代肉制品中亚硝酸盐呈色作用的研究进展[J].食品科学, 2010, 31(17):388-391.
LI P J, KONG B H, ZHENG D M.Microbial fermentation as an alternative to nitrite addition for colorizing cured meat products:a review[J].Food Science, 2010, 31(17):388-391.
[21] SELGAS M D, ROS J S, GARC A M L.Effect of selected yeast strains on the sensory properties of dry fermented sausages[J].European Food Research and Technology, 2003, 217(6):475-480.
[22] 葛帅, 王蓉蓉, 王颖瑞, 等.湖南常见辣椒品种游离氨基酸主成分分析及综合评价[J].食品科学技术学报, 2021, 39(2):91-102.
GE S, WANG R R, WANG Y R, et al.Principal component analysis and comprehensive evaluation of free amino acids of different peppers in Hunan[J].Journal of Food Science and Technology, 2021, 39(2):91-102.
[23] LIOE H N, APRIYANTONO A, TAKARA K, et al.Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-Aromatic amino acids[J].Journal of Food Science, 2005, 70(7):S401-S405.
[24] CHEN Q Q, SONG J X, BI J F, et al.Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose[J].Food Research International, 2018, 105:605-615.
[25] ZHU D S, REN X J, WEI L W, et al.Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue[J].Scientia Horticulturae, 2020, 260:108879.
[26] HONG Y, LIAO X Y, CHEN Z L.Determination of bioactive components in the fruits of Cercis chinensis Bunge by HPLC-MS/MS and quality evaluation by principal components and hierarchical cluster analyses[J].Journal of Pharmaceutical Analysis, 2021, 11(4):465-471.
[27] 魏永义, 韩豪敏.排序检验法在食醋感官指标重要性排序中的应用[J].中国调味品, 2018, 43(2):118-120.
WEI Y Y, HAN H M.Application of ranking test method in the importance ranking of sensory indexes of vinegar[J].China Condiment, 2018, 43(2):118-120.
