新疆风干牛肉成熟过程中理化及微生物特性分析
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摘要
对新疆风干牛肉自然发酵成熟过程中的理化特性和微生物变化规律进行了检测和分析。结果表明,新疆风干牛肉成熟过程中最低pH值在5.78左右;最终水分活度为0.76,水分含量在20%左右;在自然风干成熟过程中酸价、过氧化值和硫代巴比妥酸值(TBA)均随时间的增加而增大。新疆风干牛肉自然发酵成熟过程中的优势菌主要有乳酸菌、葡萄球菌和微球菌。
The changes of physico-chemical and microbial properties of Xinjiang dry-cured beef during the ripening process under natural fermentation were determined and analyzed in present study. Results showed that the lowest p H of the Xinjiang dry-cured beef was about 5. 78 during the ripening process. awwas 0. 76 and moisture content was about 20% in final products. The acidity value,peroxide value and TBA value increased gradually during the natural air-drying. That the predominant microorganisms in xinjiang dried beef were Lactobacillus,Staphylococcus and Micrococcus.
The changes of physico-chemical and microbial properties of Xinjiang dry-cured beef during the ripening process under natural fermentation were determined and analyzed in present study. Results showed that the lowest p H of the Xinjiang dry-cured beef was about 5. 78 during the ripening process. awwas 0. 76 and moisture content was about 20% in final products. The acidity value,peroxide value and TBA value increased gradually during the natural air-drying. That the predominant microorganisms in xinjiang dried beef were Lactobacillus,Staphylococcus and Micrococcus.
引文
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[2]段艳.乳酸菌的筛选及其对羊肉干发酵香肠品质特性的影响[D].内蒙古:内蒙古农业大学,2013:12.
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[14]谢爱英,张富新,陈颖.发酵香肠的p H值、水分含量与水分活度(aw)的关系及其对制品贮藏性的影响[J].食品与发酵工业,2004,30(11):143-145.
[15]何煜波.乳杆菌属发酵过程中变化的研究[J].肉类工业,2002,23(5):23-28.
[16]张富新,李佳.传统中式香肠自然晾挂成熟过程中生理生化特性及微生物的变化[J].西北农业科技大学学报(自然科学版),2006,34(10):159-163.
[17]张亚军.金华火腿蛋白降解与其品质的关系[D].杭州:浙江大学,2004:32-34.
[18]马长伟,张松山,刘欢,等.对反映腌腊肉制品脂肪氧化酸败程度指标的探讨[J].肉类研究,2007,21(6):4-6.
[19]沙坤.新疆风干牛肉质量特征及风味物质形成机制的研究[D].北京:中国农业科学院,2015:48-49.
[20]孙宝忠.干腌牛肉加工过程中微生物变化、作用及机理[D].北京:中国农业大学,2004:27-28.
[21]AMBROSIADIS J,SOULTOS N,ABRAHIM A,et al.Physicochemical,microbiological and sensory attributes for the characterization o f Greek traditional sausages[J].Meat Science,2004,66(2):279-287.
[22]SAMELIS J,METAXOPOULOS J,VLASSI M,et al.Stability and safety of traditional Greek salami-a microbiological ecology study[J].International Journal of Food Microbiology,1998,44(1-2):69-82.
[2]段艳.乳酸菌的筛选及其对羊肉干发酵香肠品质特性的影响[D].内蒙古:内蒙古农业大学,2013:12.
[3]ARNAU J,Gou P,COMAPOSADA J.Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface[J].Meat Science,2003,52(2):98-100.
[4]周光宏.肉品加工学[M].第二版.北京:中国农业出版社,2008:226.
[5]曾静瑜.自然冷冻风干牛肉品质形成与微生物变化规律的研究[D].内蒙古:内蒙古农业大学,2014:31-33.
[6]MORETTI V M,MADONIA G,DIAFERIA C,et al.Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions[J].Meat Science,2004,66:845-854.
[7]王宁.冷却羊肉腐败菌菌相变化及其控制技术研究[D].武汉:华中农业大学,2007.
[8]鞠波,王方宪,郑诚,等.出口冻猪肉过氧化值检测方法的探讨[J].肉类研究,2000,14(4):43-48.
[9]WITTE V C,KRAUSE G F,BAILEY M E.A new extraction method for determining P-thiobarbituric acid values of pork and beef during storage[J].Food Science,1970,35:582-585.
[10]MAN J C D,ROGOSA M,SHARPE M E.A medium for the cultivation of lactobacilli[J].Journal of Applied Bacteriology,1960,23(1):130-135.
[11]谢小雷,李侠,张春晖,等.不同干燥方式对牛肉干物性特性的影响[J].农业工程学报,2015,31(s1):346-354.
[12]顾苗青,周厚源,李汴生,等.肉鸡翅根烘烤过程中品质变化[J].食品与发酵工业,2014,40(11):64-69.
[13]连风,赵伟,杨瑞金.低水分活度食品的微生物安全研究进展[J].食品科学,2014,35(19):333-336.
[14]谢爱英,张富新,陈颖.发酵香肠的p H值、水分含量与水分活度(aw)的关系及其对制品贮藏性的影响[J].食品与发酵工业,2004,30(11):143-145.
[15]何煜波.乳杆菌属发酵过程中变化的研究[J].肉类工业,2002,23(5):23-28.
[16]张富新,李佳.传统中式香肠自然晾挂成熟过程中生理生化特性及微生物的变化[J].西北农业科技大学学报(自然科学版),2006,34(10):159-163.
[17]张亚军.金华火腿蛋白降解与其品质的关系[D].杭州:浙江大学,2004:32-34.
[18]马长伟,张松山,刘欢,等.对反映腌腊肉制品脂肪氧化酸败程度指标的探讨[J].肉类研究,2007,21(6):4-6.
[19]沙坤.新疆风干牛肉质量特征及风味物质形成机制的研究[D].北京:中国农业科学院,2015:48-49.
[20]孙宝忠.干腌牛肉加工过程中微生物变化、作用及机理[D].北京:中国农业大学,2004:27-28.
[21]AMBROSIADIS J,SOULTOS N,ABRAHIM A,et al.Physicochemical,microbiological and sensory attributes for the characterization o f Greek traditional sausages[J].Meat Science,2004,66(2):279-287.
[22]SAMELIS J,METAXOPOULOS J,VLASSI M,et al.Stability and safety of traditional Greek salami-a microbiological ecology study[J].International Journal of Food Microbiology,1998,44(1-2):69-82.