Bundnerfleisch干制牛肉火腿发酵微生物与产品质量关系研究

Study on the Relationship of Fermented Bacterium with the Quality Traits of Dried Beef‘Bundnerfleisch’

干制牛肉火腿产品作为块状发酵肉制品,是欧美等一些西方发达国家、地区的一种高档产品,其生产规模在我国也呈现日益增大的趋势。本文对Bundnerfleisch干制牛肉火腿中发酵细菌、营养与感官质量性状及它们之间的相互关系进行了研究。结果表明:Bundnerfleisch产品中存在一定数量的常见发酵菌属:乳酸菌、微球菌和葡萄球菌属,且其存在数量差异很大;产品中水分、盐分、蛋白与脂肪含量分别为51.58%、7.4%和41.01%,而各项感官质量愉快感评价均在不令人愉快也不令人讨厌的程度上。该火腿中细菌总数、乳酸菌、乳杆菌、微球菌、葡萄球菌属数量与各项营养、感官质量性状间的相互关系微弱。

As one of the fermented meat products, dried beef is one kind of high-grade meat products in European market, and its production is developing gradually in China. In this study, we mainly made the studies on the fermented bacterium, the nutritious and sensory characters and their correlative relations of dried beef ‘Bundnerfleisch＇. The results showed that the ordinary fermented bacterial species can be found in dried beef ‘Bundnerfleisch＇ , including： micrococcus, lactobacillus and staphylococcus; There was large quantitative difference existed in it. The moisture, salinity and nutrition （protein and fattiness） of ‘Bundnerfleisch＇ was 51.58%, 7.4%, 41.01% respectively; The value of sensory characters was moderate （neither disagreeable nor agreeable）. The studies on the relationship of fermented bacterium with the nutritious and sensory characters of dried beef ‘Bundnerfleisch＇ was also made in this paper. The results showed that the fermented bacterial species correlate with the traits of nutritious quality and sensory quality weakly.