不同熟制方式对发酵牛肉干品质的影响
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摘要
采用一种SBW-52商业发酵剂(肉葡萄球菌、戊糖片球菌、乳酸片球菌和木糖葡萄球菌)对传统牛肉干进行发酵,使用油炸和烘干两种熟制方式分别对发酵牛肉干进行熟化处理,并测定了发酵牛肉干质构和理化品质。结果表明:油炸过程会损失少量的牛肉干,导致烘干牛肉干的成品率高于油炸;油炸可以使牛肉干表面呈现亮红色,比烘干的色泽品质更佳;较高的油温可以使牛肉干迅速失水,更有利于牛肉干的保存。发酵牛肉干的质构品质最佳,因其硬度适中,适于咀嚼,弹性小,口感好。综合牛肉干成品率、色泽、水分活度、质构这些品质,发酵油炸的牛肉干最好,其次是发酵烘干、对照油炸和对照烘干。
A commercial starter culture(SBW-52) was added in fermented beef jerky. Fried and stoving respectively were used during mature process. Texture and physic-chemical quality of fermented dried beef jerky was measured. The results showed yield of dried jerky was higher than fried jerky due to lose a small amount during frying. However, fried jerky surface showed better product color than dried jerky. On water activity effect, cooked fried drying had significant differences( p<0.05), higher oil could make beef jerky rapid dehydration, and more conducive to the preservation of beef jerky; On the impact of confrontation structure, the fermented fried beef jerky had an excellent texture and overall acceptability, indicating whether to add leavening agent will affect the drying of beef jerky and fried spring. According to yield, color, water activity and texture, fried fermented beef jerky is the best.
A commercial starter culture(SBW-52) was added in fermented beef jerky. Fried and stoving respectively were used during mature process. Texture and physic-chemical quality of fermented dried beef jerky was measured. The results showed yield of dried jerky was higher than fried jerky due to lose a small amount during frying. However, fried jerky surface showed better product color than dried jerky. On water activity effect, cooked fried drying had significant differences( p<0.05), higher oil could make beef jerky rapid dehydration, and more conducive to the preservation of beef jerky; On the impact of confrontation structure, the fermented fried beef jerky had an excellent texture and overall acceptability, indicating whether to add leavening agent will affect the drying of beef jerky and fried spring. According to yield, color, water activity and texture, fried fermented beef jerky is the best.
引文
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[2]张辉,雷风.牦犊牛肉营养成分测定[J].青海畜牧兽医杂志,1997(4).
[3]赵红霞,李应彪.牛肉干生产工艺参数优化研究[J].肉类工业,2009(10):26-27.
[4]李疆,发酵牛肉干生产工艺技术的研究[D].石河子:石河子大学,2008.
[5]林媛媛,王玉田,查恩辉.控制油炸牛肉干含油率的研究[J].肉类工业,2009(12):26-28
[6]马力,张国栋,刘学兴,等.真空油炸改善牛肉干品质的研究[J].肉类研究,2003(04):12-14.
[7]张玉龙,张汆,陶善云,等.野生与人工养殖黄鳝、泥鳅肉的品质差异性分析[J].宿州学院学报,2014(03):90-93.
[8]方梦琳.羊肉对羊肉香肠加工适宜性的品质评价技术研究[D].北京:北京林业大学,2008.
[9]王德宝,靳烨,其艳娟,等.发酵剂对羊肉干理化指标的影响及其分析研究[J].食品工业,2015(01):4-76.
[10]姜松,王海鸥.TPA质构分析及测试条件对苹果TPA质构分析的影响[J].食品科学,2004(12):8-71.
[11]罗欣,朱燕.发酵剂微生物及其代谢与发酵香肠的工艺控制[J].品与发酵工业,2001,28(3):7-1
[12]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(08):68-172.