发酵型兔肉干的腌制发色、菌相变化及理化特性研究
发布时间：2018-10-05 12:38
【摘要】：我国兔肉生产量居世界首位,而兔肉生产加工产品却相对较少,兔肉加工过程中的两大关键问题是兔腥味的去除和良好色泽的形成。本实验采用混合发酵剂生产新型兔肉干,研究发酵过程色泽、菌相的变化以及产品的理化性质和感官品质,并施以超高压处理,以期改善产品色泽。实验分为五组：对照组(正常腌渍)、低菌组(加菌量106 CFU/g)、中菌组(加菌量107 CFU/g)、高菌组(加菌量108 CFU/g)和醋酸组(腌制前5%醋酸浸泡10min),研究发酵过程中pH、菌相变化,干燥过程水分含量变化及兔肉干产品的质构、亚硝酸盐残留、色度、风味物质、感官品质等指标,并分别采用100MPa、200MPa和400MPa超高压常温10min处理兔肉,研究腌制前后不同压力对兔肉色泽的影响。研究结果表明,本试验中采用的植物乳杆菌和戊糖片球菌在25℃和30℃时生长速度无明显差异,但显著高于10℃和15℃。植物乳杆菌在25℃以上有较强的产酸能力,戊糖片球菌在25℃时亚硝酸盐还原能力最强。综合考虑,发酵温度控制在25℃。发酵过程中,各样品组的pH随发酵时间延长而降低,并与发酵剂添加量呈正相关。醋酸组pH基本恒定。干燥过程中(60℃C,5h),中菌组因为pH达到蛋白质等电点而失水最快,高菌量组次之,醋酸组干燥前期失水较快,干燥后期失水变慢。添加发酵剂可以显著降低亚硝酸盐残留量,并且提高发酵后的兔肉干的风味物质种类和丰富度。感官评价可知,中菌量组兔肉产品综合品质较好。可得出结论,接种发酵剂可提高兔肉干的感官品质,通过发酵可以去除兔肉的草腥味。同时,微生物发酵可以促进亚硝基肌红蛋白的生成从而提高兔肉红度值(a*值),但产品色泽仍达不到理想要求,所以需要进一步研究对其色泽的改善。为进一步提高兔肉腌渍色泽,分别在腌制前后对兔肉施以不同压力(0.1MPa、100MPa、200MPa、400MPa),并以肌红蛋白作为对照,研究腌制前后超高压处理对兔肉色泽、肌红蛋白总量和亚硝酸盐残留量的影响以及具体发色机制。研究表明,100MPa、200MPa压力处理有利于提高肉制品的红度值,但当压力达到400MPa时,肌红蛋白因结构改变而红度值骤减,而400MPa高压对腌制过的兔肉红度值影响不显著,先腌制再超高压可有效的保护肉的红度值。100MPa和200MPa对产品亚硝酸盐的残留量无显著影响,400MPa处理时,先超高压的兔肉亚硝残留量明显升高。研究表明先腌渍再超高压处理能够显著改善色泽。
[Abstract]:The production of rabbit meat in China ranks first in the world, but the production and processing products of rabbit meat are relatively few. The two key problems in the process of rabbit meat processing are the removal of rabbit smell and the formation of good color and luster. In this experiment, the mixed starter was used to produce the new rabbit meat dried meat. The color and color, the changes of the microflora, the physical and chemical properties and the sensory quality of the products were studied in order to improve the color and color of the products. The experiment was divided into five groups: control group (normal pickling), low bacteria group (10 ~ 6 CFU/g), medium bacteria group (10 ~ 7 CFU/g), high bacteria group (10 ~ 8 CFU/g) and acetic acid group (5% acetic acid immersion 10min before pickling). The changes of moisture content during drying and the texture, nitrite residue, chroma, flavor substance, sensory quality of dried rabbit meat were treated with 100MPA 200MPa and 400MPa ultra-high pressure 10min, respectively. The effects of different pressures on the color of rabbit meat before and after curing were studied. The results showed that there was no significant difference in growth rate between Lactobacillus plantarum and Streptococcus pentose at 25 鈩，
本文编号：2253413
[Abstract]:The production of rabbit meat in China ranks first in the world, but the production and processing products of rabbit meat are relatively few. The two key problems in the process of rabbit meat processing are the removal of rabbit smell and the formation of good color and luster. In this experiment, the mixed starter was used to produce the new rabbit meat dried meat. The color and color, the changes of the microflora, the physical and chemical properties and the sensory quality of the products were studied in order to improve the color and color of the products. The experiment was divided into five groups: control group (normal pickling), low bacteria group (10 ~ 6 CFU/g), medium bacteria group (10 ~ 7 CFU/g), high bacteria group (10 ~ 8 CFU/g) and acetic acid group (5% acetic acid immersion 10min before pickling). The changes of moisture content during drying and the texture, nitrite residue, chroma, flavor substance, sensory quality of dried rabbit meat were treated with 100MPA 200MPa and 400MPa ultra-high pressure 10min, respectively. The effects of different pressures on the color of rabbit meat before and after curing were studied. The results showed that there was no significant difference in growth rate between Lactobacillus plantarum and Streptococcus pentose at 25 鈩，
本文编号：2253413
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