食品科学 ›› 2009, Vol. 30 ›› Issue (7): 131-134.doi: 10.7506/spkx1002-6630-200907030

• 生物工程 • 上一篇    下一篇

秦川牛肉在乳酸发酵过程中品质变化研究

李林强1,2,昝林森1,*,张宝珣1   

  1. 1.西北农林科技大学动物科技学院 2.陕西师范大学食品工程与营养科学学院
  • 收稿日期:2008-06-17 修回日期:2008-10-30 出版日期:2009-04-01 发布日期:2010-12-29
  • 通讯作者: 昝林森 E-mail:lilinq@snnu.edu.cn
  • 基金资助:

    农业部公益性行业专项项目(nyhyzx07-035);国家科技支撑计划-农林动物育种专项项目(2006BAD01A10-3);陕西省“13115”科技创新工程项目(2007ZDCY-01)

Study on Quality Change of Qinchuan Beef in Lactic Acid Fermentation

LI Lin-qiang1,2 ZAN Lin-sen1,* ZHANG Bao-xun1   

  1. (1.College of Animal Science and Technology, Northwest A F University, Yangling 712100, China
    2.College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062,China)
  • Received:2008-06-17 Revised:2008-10-30 Online:2009-04-01 Published:2010-12-29
  • Contact: ZAN Lin-sen1,* E-mail:lilinq@snnu.edu.cn

摘要:

本实验以秦川牛肉为对象,研究牛肉在乳酸发酵过程中品质变化。以肉样酸度、挥发性盐基氮(TVB-N)和剪切力为测定指标,探讨了NaCl不同浓度(10、20、30、40、50g/L)对牛肉酸度和TVB-N的影响;不同乳酸菌添加量(1、2、3g/L)和不同发酵时间(1、2、3、4h)对牛肉TVB-N、嫩度和酸度的影响。结果:在乳酸菌2~3g/L、NaCl 30g/L、发酵2~3h的条件下,酸牛肉品质TVB-N≤5.0mg/100g、剪切力≤39.20N、酸度≥1.0g/100g,较为理想。结论:乳酸发酵可极显著(p<0.01)改善牛肉品质。

关键词: 秦川牛肉, 乳酸菌, 发酵, 品质变化

Abstract:

Effects of different concentrations of NaCl on acidity and TVB-N of Qinchuan beef and effect of different lactic acid bacteria (Lacidophilus and S.thermophilns, at the ratio of 1:1) addition and different fermentation time on beef acidity, TVB-N and shear force in the fermentation process were investigated. The results showed that when the concentration of NaCl, lactic acid bacteria addition and fermentation time are 30 g/L, 2 to 3 g/L and 2 to3 h, respectively, the beef quality (TVB-N no more than 5.0 mg/100 g, shear force no more than 39.20N, acidity no more than 1.0g/kg) is the best. In conclusion, lactic acid fermentation may significantly (p < 0.01) improve the beef quality.

Key words: Qinchuan beef, lactic acid bacteria, fermentation, quality change

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