新疆风干牛肉成熟过程中理化及微生物特性分析

Physico-chemical and microbial properties of Xinjiang dry-cured beef during the ripening process

对新疆风干牛肉自然发酵成熟过程中的理化特性和微生物变化规律进行了检测和分析。结果表明,新疆风干牛肉成熟过程中最低pH值在5.78左右;最终水分活度为0.76,水分含量在20%左右;在自然风干成熟过程中酸价、过氧化值和硫代巴比妥酸值(TBA)均随时间的增加而增大。新疆风干牛肉自然发酵成熟过程中的优势菌主要有乳酸菌、葡萄球菌和微球菌。

The changes of physico-chemical and microbial properties of Xinjiang dry-cured beef during the ripening process under natural fermentation were determined and analyzed in present study. Results showed that the lowest p H of the Xinjiang dry-cured beef was about 5. 78 during the ripening process. awwas 0. 76 and moisture content was about 20% in final products. The acidity value,peroxide value and TBA value increased gradually during the natural air-drying. That the predominant microorganisms in xinjiang dried beef were Lactobacillus,Staphylococcus and Micrococcus.