定向接种发酵马肉工艺流程及其性质的研究.pdfVIP

食品科技 肉类研究 FOOD SCIENCE AND TECHNOLOGY 2010 年第35 卷第 10 期 定向接种发酵马肉工艺流程及其 性质的研究 马彦科， 杨 洁* (新疆大学生命科学与技术学院，乌鲁木齐 830046) 摘要： 自然发酵马肉发酵周期较长(2~3 月) ，加之多种微生物的作用使得产品的品质较差， 因此采用腌制、定向接种的方法旨在提高产品质量，同时也能缩短发酵周期、延长肉制品的保 质期。原料肉先在2～4 ℃下加腌制剂腌制3 d，然后注射接种优良发酵剂，10～16 ℃下发酵30 d， 对马肉中微生物、蛋白质、水分、亚硝酸盐、氯化钠及质构特性进行检测。实验表明采用定向 接种发酵的方法不但可以提高肉制品质量、改善肉制品风味，还可以延长肉制品的保质期。 关键词： 发酵马肉；乳酸菌；发酵剂 中图分类号： TS 251.5 文献标志码： A 文章编号： 1005-9989(2010)10-0154-04 Study on process and properties of vectoring inculation of fermentation horseflesh MA Yan-ke, YANG Jie* (College of Life Science and Technology, Xinjiang University, Urumqi 830046) Abstract: The fermentation period of horseflesh is fairly a long time. Moreover, the quality of the products is comparatively inferior because of polymicrobic effect. For this reason, the method of curing and inoculating orient was used in order to improve the quality of the products. Furthermore, the fermentation period can be shortened and the conserving time of horseflesh can be lengthened. Firstly, the raw horseflesh, added curing agent, was preserved at 2 ～4 ℃ for three days. Secondly, the fineness starter culture was injected, then fermented at 10～16 ℃ for 30 days. The microbes, protein, moisture content, nitrite, sodium chloride and texture characteristic of the fermented horseflesh was detected. The results indicated that this method can not only improve the quality and the flavour of the horseflesh, but it also can extend the conserving time of the meat products. Key words: fermented