Study on Optimization of Preparation Process and Quality Characteristics of Mildly-Fermented Conditioned Steak
In the present study,bovine legs were selected as the raw material,and the mixed bacteria of Pediococcus pentosaceus and Pediococcus lactis were used as the starter based on the pre-experimental screening,and the fermentation process of conditioned steak was optimized by the response surface method.Using the unfermented conditioned beef steak marinated at low temperature for 10.00 h as the control group,the effects of different treatments on the pH value,texture,color,and flavor of the steak were investigated,and the sensory quality of steak was evaluated using a fuzzy comprehensive evaluation method.The results showed that the optimal process conditions of mildly-fermented conditioned steak were 0.015%fermentation dose,10.00 h fermentation time,and 31.5 ℃ fermentation temperature.Compared with the unfermented condi-tioned steak,the pH value,hardness and chewiness of the mildly-fermented conditioned steak were significantly reduced(P<0.05),and the values of L*,a,and b*as well as the sensory score significantly increased(P<0.05).After fermentation,the types of esters,aldehydes,ketones,olefins,and other compounds in the mildly-fermented conditioned steak increased by 0.4%,3.0%,0.7%,0.5%,and 0.7%,respectively.In summary,mild-fermentation may improve the tenderness and flavor of steak,enhance product quality,and provide a theoretical basis for the innovative research on tenderization and provide a theoretical basis for the innovative research on the tenderization of steak and fermented steak products.
mild fermentationconditioned steakprocess optimizationphysical and chemical propertiesflavorsensory evaluation