发酵牛肉干加工中理化特性与风味品质分析

为探究发酵牛肉干不同加工阶段理化性质和风味品质的变化,以牛臀肉为原料,接种木糖葡萄球菌和清酒乳杆菌制作发酵牛肉干,并对牛肉干在发酵前后及成品的营养成分、质构、色泽等理化特性及游离氨基酸、脂肪酸组成和挥发性风味物质对比分析.结果 表明,与发酵前相比,接种复合发酵剂的牛肉干pH值、水分活度、亚硝酸盐残留量、硬度、咀嚼性均显...

Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing

Fermented beef jerky was made by inoculating and fermenting beef rump with a mixture of Staphylococcus xylosus and Lactobacillus sake. The nutritional components, texture properties, color, free amino acids, fatty acids and volatile flavor compounds of meat samples at the beginning, middle and end of fermentation were determined. Compared with unfermented beef, the pH, water activity, residual nitrite, hardness and chewiness of fermented beef significantly decreased (P < 0.05), while redness value and the contents of free amino acids increased significantly, with umami amino acids accounting for the highest proportion of the total amino acids. Palmitic acid, stearic acid, oleic acid and linoleic acid were the major free fatty acids, oleic acid accounting for the largest proportion of the total fatty acids. Totally 47 volatile compounds were detected in fermented meat, and 42 in the unfermented sample. Fermentation increased the types and relative contents of aldehydes, alcohols, phenols, esters, acids, nitrogen and other compounds in beef jerky. In conclusion, the texture and color of fermented beef jerky were significantly improved, the contents of free amino acids and fatty acids were increased, and the nutritional value, flavor quality and safety of the product were improved in comparison with unfermented beef jerk.