乳酸菌发酵工艺对肉糜理化性质及品质的影响-《中国调味品》

文章信息/Info

Title:: Effects of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Quality of Minced Meat

摘要:: 为研究乳酸菌发酵工艺对于肉糜品质的影响，采用单因素实验研究了乳酸菌发酵条件对于猪肉肉糜的pH、亚硝酸盐、水分含量、氨基酸含量以及质构等指标的影响。得到肉糜最佳的发酵工艺为：乳酸菌添加量为2%，发酵温度35℃发酵24h，并在85℃水浴下灭菌30min，在此条件下的发酵肉糜pH值为5.33±0.02，水分含量为64.937±0.095 %，氨基酸含量为1783.33±28.87 g/kg，且亚硝酸含量为11.092±0.02 mg/kg，降解率在44.80%左右，远小于国家标准30mg/kg，发酵肉糜具有较好的感官品质，肉质细嫩、弹性较好。

Abstract:: In order to study the influence of lactobacillus fermentation technology on the quality of meat meat, the single factor experiment was used to study the influence of lactobacillus fermentation conditions on the pH, nitrite, moisture content, amino acid content and texture of pork meat meat.Get the mince the best fermentation technology is: adding 2% lactic acid bacteria, fermentation temperature 35 ℃ for 24 h fermentation, and under 85 ℃ water bath sterilization 30 min, under the condition of the fermented meat pH value was 5.33 ± 0.02, 64.937 ± 0.095% moisture content, amino acid content is 1783.33 ± 28.87 g/kg, and nitrite content was 11.092 ±0.02 mg/kg, degradation rate at about 44.80%, far less than the national standard of 30 mg/kg, fermented meat paste has good sensory quality, succulent tender, flexibility is good.The study on the technology of lactic acid bacteria fermentation of meat mince reduces the residual nitrite, which has a great improvement on the nutritional value and texture of high temperature meat products, and provides a theoretical basis for the application of lactic acid bacteria in meat products.