植物乳杆菌发酵风干牛肉干与传统风干牛肉干品质对比分析

Comparative analysis of the quality of fermented air-dry dried beef of lactobacillus plantarum and traditional air-dry dried beef

通过对植物乳杆菌发酵风干牛肉干与传统风干牛肉干的色泽和质构特性对比分析,结果表明植物乳杆菌发酵风干牛肉干的色泽、弹性、硬度、咀嚼性和黏聚性均优于传统风干牛肉干,其中色泽、弹性和硬度差异显著。

Through the comparative analysis of the color and texture characteristics of fermented air - dry dried beef of lactobacillus plantarum and traditional air - dry dried beef, the results showed that the color, elasticity, hardness, chewiness and cohesion of fermented air - dry dried beef of lactobacillus plantarum were better than that of the traditional airdry dried beef, and the differences of color, elas- ticity and hardness were significant.