不同发酵剂对发酵牛肉串品质的影响

Effect of Different Starter Cultures on the Quality of Beef Kebabs

探讨了不同微生物混合发酵剂对牛肉串理化性质、微生物指标和感官特性的影响,为发酵肉制品的开发和研制提供了依据。采用2组混和发酵剂,1号发酵剂由一种乳杆菌和一种葡萄球菌组成,2号发酵剂由另一种乳杆菌,同一种葡萄球菌和一种酵母菌(Yeast)组成;对牛肉串进行发酵,并对牛肉串的理化指标、微生物指标及感官质量进行测定。结果表明,原料肉中添加106CFU/g乳杆菌、107CFU/g葡萄球菌和107CFU/g酵母菌的复合发酵剂的试验组获得产品的感官特性优良,使产品的颜色、风味和回味得到了很大的改善,显著好于对照组。

The objective of this study was to discuss the effects of different mixed microorganism starter cultures on the physicochemical, microbiological and sensory characteristic of beef kebabs in order to provide scientific basis for development and manufacture of fermented meat product. Two kinds of starter were used for beef kebabs. First group was made up of a kind of Lactobacillus and a kind of Staphylococcus, and the second group was another kind of Lactobacillus , the same Staphylococcus and a kind of Yeast. Microbiological, physicochemical and sensory characters were determined. The results showed that compared with those of control group, sensory characteristics, color, flavor and taste were improved significantly（P 〈 0. 05） in fermented beef kebabs with 106cfu/g Lactobacillus, 107cfu/g Staphylococcus and 107cfu/g Yeast.