关键词: 发酵, 牛肉串, 微生物发酵剂, 干酪乳杆菌

Abstract: The present study aimed to examine the effect of different inoculation amounts of Lactobacillus casei on physicochemical properties and sensory characteristics of fermented beef kebabs. Beef was fermented with different amounts of Lactobacillus casei and 107 CFU/g of S. xylosus to produce fermented beef kebabs. We analyzed changes in pH, water activity, color, texture and sensory characteristics during the fermentation process. Compared with S. xylosus alone, co-fermentation with Lactobacillus casei and S. xylosus could significantly the quality of fermented beef kebabs and prolong its shelf life. Beef kebabs fermented with 107 CFU/g and 108 CFU/g of Lactobacillus casei showed no significant differences in smell, taste, color, tenderness, cohesiveness and chewiness. Beef kebabs fermented with 108 CFU/g of Lactobacillus casei had poor overall acceptance and tasted sour. By contrast, better quality of fermented beef kebabs was achieved when the inoculum amount of Lactobacillus casei was 107 CFU/g.

Key words: fermentation, beef kebab, starter culture, L. casei