Effect of different starter cultures on quality of pork jerky
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摘要: 分别利用戊糖片球菌,植物乳杆菌,肉糖葡萄球菌单一菌种和复合菌种对原料肉进行发酵,生产发酵型猪肉脯,分析了成品质构、水分活度、肌原纤维小片化指数(MFI)和感官品质等指标的变化。结果表明:与对照组相比,发酵可以明显改善产品的质构和感官品质。其中经肉糖葡萄球菌和戊糖片球菌复配发酵的产品剪切力可降低39.8%,MFI由对照组42.87提高到84.73。各发酵组的水分活度(Aw)和水分含量无显著区别,但与对照组相比有显著下降(p<0.05)。添加肉糖葡萄球菌发酵组和三组复配发酵组猪肉脯感官评分显著高于对照组(p<0.05)。Abstract: Using Pediococcus pentosaceus,Lactobacillus plantarum,Staphylococcus only or the combinations as starter cultures to make pork jerky,the production of fermented pork jerky were analyzed,including the change of product texture,water activity,myofibrillar fragmentation index( MFI) and sensory quality and other indicators. The results showed that: compared with the control group,fermentation could significantly improve the texture and sensory quality of the product. Shearing force of the product which was fermented by Staphylococcus and P.pentosaceus was reduced by 39.8%,MFI was increased from 42.87 to 84.73. Water activity( Aw) and moisture content of each fermentation group had no significant difference.But compared with the control group,the Aw and moisture content of each fermentation group decreased significantly( p < 0.05).The sensory scores of the jerky fermented by Staphylococcus only and the groups of complex fermentation was significantly higher( p < 0.05).
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Keywords:
- starter cultures /
- texture /
- myofibril fragmentation index /
- sensory evaluation
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