固态发酵复方中药生产肉品质改良剂的研究

对以复方中药为原料,采用产朊假丝酵母固态发酵制备肉品质改良剂的工艺条件进行了研究,并对复方中药发酵前后饲喂育肥猪的生长性能、屠宰性能以及肉品质的影响进行了对比分析。结果表明,采用产朊假丝酵母发酵制备肉品质改良剂的最佳发酵条件为:料层厚度2～4cm,培养基初始含水率为50%、初始pH 5.5、发酵时间48h、接种量为4.0%,发酵温度28℃;在此发酵条件下制备的肉品质改良剂具有提高生长性能,有效改善育肥猪的屠宰性能,显著增加肌内脂肪含量,延缓屠宰后肌肉pH值下降速度,改善猪肉品质的功效。

Studies on the production of meat quality improver by solid fermentation with compound Chinese herbal medicines as raw materials

The production technique of meat quality improver prepared with Candida utilis solid-state fermentation of compound Chinese herbal medicines as raw materials was investigated.Also,the effects of fermented and unfermented compound herbal medicines on growth performance,slaughter performance and meat quality in finishing pigs were contrastively analyzed.The results indicated that the optimal process conditions for meat quality improver produced by Candida utilis solid-state fermentation of compound Chinese herbal medicines were as follows: substrate thickness was 2～4 cm;initial moisture content and initial pH value of culture medium,inoculums dosage,fermentation time and fermentation temperature of 50%,5.5,4.0%,48 h and 28℃,respectively.Meat quality improver could enhanced the growth performance and effectively improve the slaughter performance of finishing pigs.Also,it could increase the content of intra delayed the declining speed of meat pH value after the pigs were slaughtered and improved the meat quality.