肉葡萄球菌发酵牛肉香肠的制作工艺优化

Optimization of fermented beef sausage process by Staphylococcus carnosus

【目的】探究肉葡萄球菌制作发酵牛肉香肠的优化工艺,旨在改善产品风味、提高营养价值。【方法】通过不同肉葡萄球菌接种量、加盐量和发酵温度下发酵牛肉香肠的微生物生长量、pH值和感官评分,综合评价了发酵条件对发酵牛肉香肠的影响。结合单因素试验的结果,以香肠的感官评分为响应值,设计三因素三水平响应面试验。【结果】最终确定制作发酵牛肉香肠最佳的工艺参数为肉葡萄球菌接种量7.2 lg CFU·g^(-1),发酵温度29℃,加盐量2.1%,最终得到的感官评分平均值为78.23,接近验证试验结果。【结论】验证试验说明三因素三水平响应面模型能够较好地用于优化发酵牛肉香肠的制作工艺,并且在此工艺参数下制作的发酵牛肉香肠感官品质良好,肉质紧实度和色泽鲜艳度与自然发酵无显著差异,最终既保证了产品的鲜美口感,又使产品的品质得到保障。

【Objective】We explored the Staphylococcus carnosus as the fermentation agent to make fermented beef sausage,in order to achieve the purpose of optimizing the product flavor and nutritional value.【Method】The effects of fermentation conditions on beef sausage were comprehensively evaluated through microbial growth,pH value and sensory score of fermented beef sausage with different Staphylococcus carnosus inoculation amount,salt amount and fermentation temperature.Combined with the results of single factor experiment,the sensory score of sausage was taken as response value,a three-factor and three-level response surface experiment was adopted.【Result】The optimum parameters for producing fermented beef sausage were determined to be 7.2 lg CFU·g^(-1)Staphylococcus carnosus inoculation amount,29℃fermentation temperature,2.1%salt addition,and the final average sensory score was 78.23,which was close to the verification test results.【Conclusion】The verification test shows that the three-factor and three-level response surface model can be well optimize the production process of fermented beef sausages,and the sensory quality of fermented beef sausages produced under these process parameters is good.There are no significant differences from that of natural fermentation in meat firmness and color brightness.The final product not only ensure a delicious taste but also guarantee product quality.