木糖葡萄球菌添加量对发酵牛肉串品质特性的影响

Effect of Inoculum Amount of Staphylococcus xylosus on Quality Characteristics of Fermented Beef Kebabs

研究木糖葡萄球菌的添加量对发酵牛肉串理化性质和感官特性的影响。将不同添加量的木糖葡萄球菌分别与干酪乳杆菌(107CFU/g)复配作为发酵剂用于生产发酵牛肉串,测定发酵牛肉串在发酵成熟过程中的pH值、水分活度、颜色、质构及感官指标的变化。结果表明:添加108CFU/g木糖葡萄球菌的发酵肉串气味值最高(4.75±0.38),但木糖葡萄球菌菌种添加量为106、108CFU/g时,发酵肉串的色泽、质地、总体可接受性均低于木糖葡萄球菌菌种添加量为107CFU/g的肉串;而原料肉中添加107CFU/g木糖葡萄球菌的实验组在发酵终点时产品获得优良的感官特性(总体可接受性达到最高值5.31),pH值达到5.4,质构特性好,并与其他实验组存在显著性差异(P≤0.05)。

The effect of different inoculum levels of Staphylococcus xylosus on physic and chemical properties and sensory characteristics of fermented beef kebabs was explored. Lactobacillus casei and Staphylococcus xylosus were mixed as composite starters at different ratios for the fermentation of beef kebabs. The physicochemical parameters （pH, aw, a＊ and TPA） and sensory evaluation of fermented beef kebabs were analyzed. The results showed that the flavor of fermented beef kebabs with 108 CFU/g Staphylococcus xylosus was the best, but the color, texture and total acceptance of fermented beef kebabs with 106 CFU/g or 108 CFU/g Staphylococcus xylosus were poorer than that of the fermented beef kebabs with 107 CFU/g Staphylococcus xylosus. When the inoculum amount of Staphylococcus xylosus was 107 CFU/g, the fermented products had better sensory evaluation, color, flavor and taste, which exhibited a significant difference from two other groups （P ≤ 0.05）.