发酵对山黑猪肉干品质特性的影响

Effect of Fermentation on Quality Characteristics of Pork Jerky Made from Meat of Hill-Black Pigs

为探究发酵条件对山黑猪肉干发酵过程中理化性质和感官品质的影响,以山黑猪后臀肉为原料,考察发酵温度、接种量和菌种配比3个因素对山黑猪肉发酵过程中pH值、水分活度(a_(w))、总游离氨基酸、组胺、亚硝酸盐残留量、蛋白质分子质量、色泽、质构和感官评分的影响。结果表明,不同菌种配比组中,随着木糖葡萄球菌占比增大,游离氨基酸含量、L、a逐渐升高(P<0.05);随着清酒乳杆菌清酒亚种占比增大,pH值、a_(w)降低,硬度和咀嚼性增大(P<0.05);发酵32 h,随接种量增大,组胺含量上升趋势减缓,亚硝酸盐残留量、弹性降低(P<0.05),硬度、咀嚼性、a逐渐增大(P<0.05),107 CFU/g组感官评价最佳;发酵32 h,随发酵温度升高,pH值、a_(w)、亚硝酸残留量呈先降低后升高的趋势,游离氨基酸、硬度、咀嚼性、L和a显示先增大后减小的趋势。因此,选择合适的发酵条件可以改善发酵山黑猪肉干色泽和质构,提高游离氨基酸含量,降低亚硝酸盐残留量,提高产品安全性。

The effects of fermentation conditions,namely fermentation temperature,inoculum amount and starter culture composition on physicochemical properties and sensory quality of pork jerky made from the rump meat of Hill-Black pigs was explored by determining pH,water activity(a_(w)),total free amino acids,histamine,nitrite residue,protein composition,color,texture and sensory scores during the fermentation process.The results showed that the content of free amino acids,L and a increased gradually(P<0.05)with the increase in the proportion of Staphylococcus xylose in the starter culture.With the increase in the proportion of Lactobacillus sakei subsp.sakei,pH and a_(w) decreased,while hardness and chewability increased(P<0.05).In the case of jerky fermented for 32 h,the increasing trend of histamine content slowed down,nitrite residue and elasticity decreased(P<0.05),and hardness,chewability and a increased gradually with the increase in inoculum amount(P<0.05).Pork jerky with an inoculum amount of 107 CFU/g had the best sensory quality.Moreover,with the increase in fermentation temperature,pH,a_(w) and nitrite residue showed a trend of first decreasing and then increasing,while the opposite trend was found for free amino acids,hardness,chewability,L and a.Therefore,the selection of suitable fermentation conditions can improve the color and texture of fermented pork jerky,increase the content of free amino acids,reduce nitrite residue and improve the safety of the product.