发酵香辣鸭肉干制备工艺优化与品质分析

Preparation of fermented spicy duck jerky and its quality analysis

选择乳酸片球菌和戊糖片球菌为发酵菌种,采用响应面优化发酵香辣鸭肉干的制备工艺,并进行品质和挥发性成分分析。试验结果表明,当乳酸片球菌和戊糖片球菌的比例为2∶1,菌种接种量为2.92%,在32℃下发酵39.5 h时,所得产品呈黄褐色,色泽均匀,软硬适中,口感良好,有典型的香辣肉干风味;其理化指标和质构性质均显著低于未发酵的对照组(P<0.05)。GC-MS分析表明,发酵组较对照组含有更多的挥发性成分,包括烯烃6种、烷烃11种、醛类2种、醇类3种、酯类6种、酸类8种和其他化合物7种。试验结果为新型发酵鸭肉干制品的开发提供了一定的理论依据。

In order to obtain the fermentation conditions of spicy duck jerky,Pediococcus lactis and Pediococcus pentosus were selected as starter,the preparation conditions were optimized by response surface methodology,and the quality and volatile components were also analyzed.The optimal processing conditions were:The ratio of Pediococcus lactis to Pediococcus pentosus 2∶1,the inoculation amount 2.92%,the fermentation temperature 32℃and the fermentation time 39.5 h.Under the above conditions,the product was yellowish brown uniformed color,moderate hardness with specific spicy dried meat flavor.The physicochemical parameters and texture properties of the product were significantly lower than those of the unfermented control group(P<0.05).GC-MS analysis showed that the fermentation group contained more volatile components than the control group,including 6 olefins,11 alkanes,2 aldehydes,3 alcohols,6 esters,8 acids and 7 other compounds.The results provides a theoretical basis for the development of new fermented duck jerky products.