摘要
采用Box-Behnken响应曲面中心组合设计法,对乳酸菌制剂添加量、发酵时间、NaCl添加量在发酵中的作用,通过测定牛肉酸度、挥发性盐基氮、剪切力3个指标来衡量。建立了乳酸发酵中乳酸菌制剂添加量、发酵时间、NaCl质量浓度对牛肉酸度、挥发性盐基氮(TVB-N)、嫩度影响响应模型。在乳酸菌制剂添加量为2.50 g/L,NaCl添加量为30.00 g/L,发酵时间为2.50 h的条件下牛肉品质较为理想。乳酸发酵显著改善牛肉品质,乳酸菌制剂添加量是影响牛肉酸度和嫩度的关键因子,发酵时间是影响TVB-N产生的首要因素,NaCl在乳酸发酵过程中有显著抑制腐败的作用,在2 h发酵中其作用大于乳酸菌制剂发酵产酸抑制腐败的作用。
The influence of Lactobacillus powder and fermentation time and NaCl concentration on Qin chuan beef quality were studied via Box - Behnken response surface method. Beef acidity and TVB - N and shear force were taken as indexs. Models of response were established. The optimum conciditions for fermentation were 2.50 g/L Lactobacillus powder and 2.50 h fermentation and 30 g/L NaCl. Qinchuan beef quality was improved during lactic acid fermentation. Lanctobacillus powder amount is the critical factor to beef acidity and tenderness. It is the same as that of fermentation time to TVB - N. NaCl and lactic acid fermentation can protect beef from deterioration significantly. The effects of NaCl inhibiting deterioration are superior to lactic acid in 2 h.
出处
《江西农业大学学报》
CAS
CSCD
北大核心
2008年第6期960-966,共7页
Acta Agriculturae Universitatis Jiangxiensis
基金
国家科技支撑计划-农林动物育种专项(2006BAD01A10-3)
农业部公益性行业专项(nyhyzx07-035)
陕西省“13115”科技创新工程项目资助(2007ZDCY-01)
关键词
秦川牛肉
乳酸菌
发酵
品质
响应曲面法
Qinchuan beef
lactobacillus
fermentation
quality
response surface method
作者简介
李林强（1971-），男，博士生，主要从事畜产品及功能食品研究，E—mail：lilinq@snnu．edu．cn
通讯作者：昝林森，教授，博士生导师。
