两种发酵剂对发酵牛肉火腿加工品质的影响

目的:通过控制变量法对比自制发酵剂与商业发酵剂对火腿品质及感官评定的影响。方法:利用自制发酵剂(植物乳杆菌接种量为7(lg(CFU/g))、地衣芽孢杆菌接种量为5(lg(CFU/g))和商业发酵剂(清酒乳杆菌接种量为7(lg(CFU/g))、肉糖葡萄球菌接种量为6(lg(CFU/g))),以牛里脊为原料,分成4组:TZ25组(25℃发酵,自制发酵剂组)、TS25组(25℃发酵,商业发酵剂组)、TZ15组(15℃发酵,自制发酵剂组)、TS15组(15℃发酵,商业发酵剂组)制作牛肉发酵火腿。结果:在相同的干制条件下,TZ25组的水分含量和水分活度显著低于TS25、TZ15和TS15组;且TZ25组获得较理想的p H值和感官评分;但TS15组与TS25组具有较好的色泽;TZ25组和TS25组的TBARs值显著低于TZ15组和TS15组。结论:在25℃用自制发酵剂制作发酵火腿是可行的,且与商业发酵剂组相比可以缩短发酵和干制时间,改善风味和嫩度。

Comparative Effect of Two Starter Cultures on Quality of Fermented Beef Ham

The purpose of this study was to compare the effects of commercial and laboratory-made meat starter cultures on the quality and sensory characteristics of fermented beef ham. The laboratory-made starter culture was formulated with 7 （lg （CFU/g）） of Lactobacillus plantarum and 5 （lg （CFU/g）） of Bacillus licheniformis, and the commercial one consisted of 7 （lg （CFU/g）） of Lactobacillus sake and 6 （lg （CFU/g）） of Staphylococcus carnosus. In this experiment, beef tenderloin was used as the raw material. Four experimental groups were set up：TZ25 （fermentation with the laboratory-made starter culture at 25℃）; TS25 （fermentation with the commercial starter culture at 25 ℃）; TZ15 （fermentation with the laboratory-made starter culture at 15℃）;TS15 （fermentation with the commercial starter culture at 15℃）. The results indicated that the moisture content and water activity of TZ25 were significantly lower than those of TS25, TZ15 and TS15, and the pH and sensory evaluation scores of TZ25 were better than those of other groups. But the color of TS15 and TS25 was better, and the TBARs values of TZ25 and TS25 were significantly lower than those of TZ15 and TS15 under the same drying conditions. It is feasible to produce fermented ham with the laboratory-made starter culture at 25℃, with shortened fermentation and drying time and improved flavor and tenderness.