This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in s...This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.展开更多
酸肉是将猪的五花肉预处理后,加入糯米饭、盐、辣椒等辅料,装坛密封后在自然条件下厌氧发酵形成的传统肉制品。因其肉质细腻、风味独特、营养丰富等特点而广泛流传于贵州、湖南、江西等地。但由于其生产制作多为自然发酵,易受到地域、...酸肉是将猪的五花肉预处理后,加入糯米饭、盐、辣椒等辅料,装坛密封后在自然条件下厌氧发酵形成的传统肉制品。因其肉质细腻、风味独特、营养丰富等特点而广泛流传于贵州、湖南、江西等地。但由于其生产制作多为自然发酵,易受到地域、环境、气候、人为操作等因素影响,发酵体系中的微生物组成与发酵条件差异较大,因而导致终产品品质难以控制。在酸肉生产中引入外源发酵剂可提高生产的可控性,抑制杂菌及有害菌生长,缩短发酵周期。因此该研究采用传统培养法对自然发酵酸肉中具备优良发酵性能的菌株进行分离筛选。分离纯化后在乳酸细菌培养基(de man rogosa sharpe,MRS)和甘露醇氯化钠琼脂培养基(manitol salt agar,MSA)上分别得到575、187株菌。经初筛后得到116株乳酸菌和26株葡萄球菌。随后根据肉制品发酵剂的标准进行复筛,得到发酵性能较好的一株乳酸菌L36和一株葡萄球菌S53,经形态学观察和生理生化特征及16S rDNA序列分析后确定L36为香肠乳杆菌(Lactobacillus farciminis),具有快速产酸的特性;S53为腐生葡萄球菌(Staphylococcus saprophyticus),具有良好的脂肪酶和蛋白酶活性。2株菌种间无拮抗作用,可作为外源发酵剂用于肉制品生产中。展开更多
基金supported by the National Key Research and Development Project(2022YFD2100902)National Natural Science Foundation of China(32372363)+1 种基金Dalian High-level Talent Innovation Support Program(2021RQ093)the Basic Research Project of Education Department of Liaoning Province(LJKZ0544).
文摘This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.
文摘酸肉是将猪的五花肉预处理后,加入糯米饭、盐、辣椒等辅料,装坛密封后在自然条件下厌氧发酵形成的传统肉制品。因其肉质细腻、风味独特、营养丰富等特点而广泛流传于贵州、湖南、江西等地。但由于其生产制作多为自然发酵,易受到地域、环境、气候、人为操作等因素影响,发酵体系中的微生物组成与发酵条件差异较大,因而导致终产品品质难以控制。在酸肉生产中引入外源发酵剂可提高生产的可控性,抑制杂菌及有害菌生长,缩短发酵周期。因此该研究采用传统培养法对自然发酵酸肉中具备优良发酵性能的菌株进行分离筛选。分离纯化后在乳酸细菌培养基(de man rogosa sharpe,MRS)和甘露醇氯化钠琼脂培养基(manitol salt agar,MSA)上分别得到575、187株菌。经初筛后得到116株乳酸菌和26株葡萄球菌。随后根据肉制品发酵剂的标准进行复筛,得到发酵性能较好的一株乳酸菌L36和一株葡萄球菌S53,经形态学观察和生理生化特征及16S rDNA序列分析后确定L36为香肠乳杆菌(Lactobacillus farciminis),具有快速产酸的特性;S53为腐生葡萄球菌(Staphylococcus saprophyticus),具有良好的脂肪酶和蛋白酶活性。2株菌种间无拮抗作用,可作为外源发酵剂用于肉制品生产中。
