Study on Improving Quality of Minced Rabbit Meat Based on Mixed Bacterial Fermentation
In order to explore the effect of mixed bacterial fermentation on the quality of minced rabbit meat,based on protease activity,lipase activity and amino acid decarboxylase activity,three groups of starters are selected for mixed bacterial fermentation of minced rabbit meat,and the physicochemical indexes in the fermentation process are detected. Meanwhile,the flavor substances produced by fermentation are analyzed and compared. The results show that the pH value and water activity of four groups of fermented minced rabbit meat show a significant downward trend,and the total bacterial count increases firstly and then decreases during the fermentation and maturation of minced rabbit meat. After 40 h of fermentation,the pH value and water activity of four groups of fermented minced rabbit meat are close to those of maturation period. The QT group starter has a great effect on the hardness and chewiness of minced rabbit meat,and the water content of ZT group and QT group is significantly lower than that of CT group and RT group. The malondialdehyde content of mixed bacterial fermentation groups is significantly lower than that of natural fermentation group (P<0.05),indicating that ZT group starter and QT group starter have a certain improvement effect on the texture characteristics and lipid oxidation of minced rabbit meat. The results of GC-MS show that the types of flavor substances in mixed bacterial fermentation groups are significantly higher than those in fresh rabbit meat group,and compared with the other groups,the types of flavor substances of ZT group fermented minced rabbit meat are higher in acids,aldehydes,alcohols and other categories. The results of electronic nose measurement show that the content of hydrogen sulfide,sulfur,aromatic compounds,alcohols and organic solvents is the highest in ZT group,which have a positive effect on the accumulation of volatile flavor substances in fermented minced rabbit meat.
rabbit meatmixed bacterial fermentationGC-MSelectronic nose
万方数据
维普
