| 乳酸菌对发酵牛肉干品质影响的研究 |
| |
| 引用本文： | 褚福娟,孔保华,黄永. 乳酸菌对发酵牛肉干品质影响的研究[J]. 食品与发酵工业, 2008, 34(8) |
| |
| 作者姓名： | 褚福娟 孔保华 黄永 |
| |
| 作者单位： | 东北农业大学食品学院,黑龙江,哈尔滨,150030 |
| |
| 基金项目： | 东北农业大学创新团队基金 |
| |
| 摘 要： | 选择发酵肉制品中常见的4株乳酸菌,将其应用于发酵牛肉干中,研究菌株对于产品理化和微生物指标的影响,结果表明:清酒乳杆菌的产酸能力最强,能在发酵初期迅速降低产品的pH值,并使pH值始终维持在较低水平,有效抑制致病菌的生长,降低产品的水分活度,但最终产品酸味较重;发酵乳杆菌产酸能力弱,不利于产品的安全性;植物乳杆菌和干酪乳杆菌适合发酵牛肉干的生产,其中植物乳杆菌发酵组颜色好于干酪乳杆菌,而干酪乳杆菌在风味上得分高于植物乳杆菌。
|
| 关 键 词： | 发酵 牛肉干 乳酸菌 |
The Effect of Lactic Acid Bacteria on Quality Characteristic of Fermented Beef Jerky |
| |
| Chu Fujuan,Kong Baohua,Huang Yong. The Effect of Lactic Acid Bacteria on Quality Characteristic of Fermented Beef Jerky[J]. Food and Fermentation Industries, 2008, 34(8) |
| |
| Authors: | Chu Fujuan Kong Baohua Huang Yong |
| |
| Abstract: | Four strains of lactic acid bacteria(LAB)were inoculated to beef jerky in order to obtain the most suitable strains for the producing of fermented beef jerky.The physic-chemical characteristic of fermented beef jerky at different aging time was researched.The results showed that L.sake had strong acid-producing capability and could effectively decrease water activity.L.fermentum had weak acid-producing capability.L.plantarum and L.casei were more suitable for fermented dry beef.The color of the product with addition of L.plantarum was better than that of L.casei,but the flavour of the product with addition of L.casei was much better than that of L.plantarum. |
| |
| Keywords: | fermentation beef jerky lactic acid bacteria |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
