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、NaCl30g/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。
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 NaC1, lactic acid bacteria addition and fermentation time are 30 g/L, 2 to 3 g/L and 2 to3 h, respectively, the beef quality （rVB-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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第7期131-134,共4页
Food Science
基金
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)
关键词
秦川牛肉
乳酸菌
发酵
品质变化
Qinchuan beef
lactic acid bacteria
fermentation
quality change
