泡菜发酵牛肉干与传统牛肉干贮藏期间品质研究

Research of quality of yanbian yellow cattle's kimchi fermentation beef jerky and traditional beef jerky in storage

对泡菜发酵牛肉干与传统牛肉干在贮藏期间品质进行了研究。泡菜发酵牛肉干是以延(边)黄牛米龙肉为原料,泡菜汁作为发酵剂制作而成。将泡菜发酵牛肉干和传统牛肉干自封袋包装后放入4℃冰箱中贮藏6个月,每个月对其细菌菌落总数、一般营养成分(水分含量、粗蛋白含量、粗脂肪含量、粗灰分含量)及嫩度进行测定。结果表明:两种牛肉干细菌菌落数贮藏前5个月未超标,第6个月细菌菌落数超标;水分有所上升,灰分、蛋白质和脂肪含量相对下降;泡菜发酵牛肉干能明显改善牛肉干嫩度。

The quality was evaluated between the fermented beef jerky and the traditional beef jerky during storage. The fermented beef jerky used the pickled vegetable juice, after pallet packaging, pickled vegetable fermented beef jerky and traditional beef jerky were put into 4 ~C refrigerator for 6 months. The bacterial clump total, the general nutrient content （moisture content, thick protein content, crude fat content, thick ash content） and the tenderness were determined every month. The result indicates that two kinds of beef jerky bacterial colonies before storage not exceeding 5 months, 6 months exceeded the number of bacterial colony. The moisture content raise. The ash, the protein and the fat content decline relatively. The kimchi fermented beef jerky can improve the tenderness obviously.