摘要
选取牛腿肉为原料,通过预试验筛选,确定以戊糖片球菌和乳酸片球菌混合菌为发酵剂,采用响应面法优化调理牛排制备发酵工艺,以低温静腌10.00 h未发酵调理牛排为对照,测定不同处理组对牛排pH、质构、色度和风味的影响,并采用模糊综合评判法对其感官品质进行评价.结果表明,微发酵调理牛排最优工艺条件为:发酵剂添加质量分数0.015％,发酵时间10.00 h,发酵温度31.5 ℃.与未发酵调理牛排相比,微发酵调理牛排pH、硬度和咀嚼性显著降低(P＜0.05),L*值、a*值、b*值和感官评分显著升高(P＜0.05),调理牛排发酵后酯类、醛类、酮类、烯烃类及其他化合物种类分别增加了 0.4％、3.0％、0.7％、0.5％和0.7％.综上,微发酵可以改善牛排嫩度和风味,提高产品品质,为牛排嫩化和发酵产品的创新研究提供了依据.
Abstract
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.
基金项目
甘肃省科技计划重点研发项目(18YF1NA075)
甘肃省高等学校产业支撑计划项目(2020C-18)
国家现代农业(肉牛牦牛)产业技术体系建设专项项目(CARS-37)
维普
万方数据