不同发酵剂对发酵牛肉品质、风味特性和安全性的影响

Effects of Different Starter Cultures on the Quality, Flavor Characteristicsand Safety of Fermented Beef

牛肉富含蛋白质、脂肪含量低,深受消费者喜爱,然而其难咀嚼、附加值低。为提高牛肉的口感风味,研究本单位的3株专利菌株——W9-3罗伊氏乳杆菌、M3-16副干酪乳杆菌和MY4马克斯克鲁维酵母制备的单菌和复配发酵剂对牛肉理化、感官品质、生物胺形成和挥发性风味的影响。结果表明,与未发酵和自然发酵的牛肉相比,添加发酵剂可降低牛肉的pH(均小于5.5)、水分活度(降低0.6%~4.1%)、TBA值和羰基值,抑制组胺、色胺、酪胺和丁二胺等生物胺的形成,提升熟化牛肉的亮度和弹性,降低硬度、黏着性、咀嚼性和黏聚性。其中复配组优于单菌组。利用SPME-GC-MS方法从焙烤发酵牛肉中鉴定出86种挥发性化合物,其相对含量和主成分分析结果表明,用发酵剂发酵的烤牛肉的风味物质与未发酵和自然发酵相比形成多种新的醇、醛和酮类。感官评价表明,使用发酵剂能在一定程度上提高牛肉的组织形态、外观色泽、气味和口感。尤其是复配发酵剂可改善发酵牛肉品质,提升风味,抑制生物胺。本文为牛肉发酵工艺优化提供理论依据。

Beef is rich in protein and low in fat,which is liked by consumers.It is difficult to chew and has low added value.In order to improve the taste and flavor of beef,the effects of single or combination patented strains,including W9-3 Lactobacillus reuteri,M3-16 Lactobacillus paracasei and MY4 Kluyveromyces marxianus,on the physicochemicals and sensory qualities,biogenic amine formations and volatile flavor of beef were investigated.The results showed that the addition of starter cultures could significantly decreased the pH(below 5.5),the water activities(decreased by 0.6%-4.1%),TBA values and carbonyl values of beef compared with unfermented or naturally fermented beef.The addition of starter cultures could inhibit the formations of histamine,tryptamine,tyramine and butylenediamine,and at the same times,make the brightness and springiness of cooked beef increase,while the hardness,gumminess,chewiness and cohesiveness decrease.And the results of the combination groups were higher than single strain groups.Eighty-six volatile substances have been identified from roasted fermented beef by using SPME-GC-MS.The results of these flavor compounds relative contents and PCA analysis showed that the flavor of roasted beef after fermentation with starter cultures are different from that of unfermented and naturally fermented beef,with the formation of new alcohols,aldehydes and ketones.The sensory evaluations showed that the texture,color,odor and taste of beef could be improved by fermentation with starter culture.The starter,especially the compound starter,can improve the quality and the flavor,while inhibit the biogenic amine formation of fermented beef.This paper could offer the theoretical foundation to the beef fermentation technology optimation.