发酵驴肉肠的工艺优化
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摘要
淀粉、水和蔗糖是发酵驴肉香肠的主要配料,但目前加工过程中三者的添加量一直没有明确的指标限制,均以适量添加。本研究在现有加工条件下,以戊糖片球菌和干酪乳杆菌2种乳酸菌作为混合发酵剂,研究不同添加量马铃薯淀粉、水和蔗糖对发酵驴肉肠的硬度、弹性、水分活度等特性的影响,对适宜添加量进行3因素3水平的正交试验。结果表明:在淀粉添加量6%、蔗糖添加量2.0%、水添加量10%的优化条件下制备的发酵驴肉肠呈枣红色,外形饱满、结构紧密、切面平整、有丰富的发酵风味和良好的食用品质,感官品评优。
Starch, water and sucrose are the main ingredients of fermented donkey meat sausage. However, in the current process, there are no clear limits to the amount of these three ingredients, and they are all added in an appropriate amount.Under the existing processing conditions, a mixed starter culture of Lactobacillus casei and Pediococcus pentosaceus was used. The effect of adding different amounts of potato starch, water and sucrose on the hardness, springiness and water activity of fermented donkey meat sausage was investigated. The levels of these three variables were optimized using a three-level orthogonal array design. The results showed that the product prepared with 6% potato starch, 2% sucrose and10% water had a jujube red-like color with a plump shape, dense structure and flat cross-section, and it had a rich fermentedflavor and good eating quality and was highly accepted by sensory panelists.
Starch, water and sucrose are the main ingredients of fermented donkey meat sausage. However, in the current process, there are no clear limits to the amount of these three ingredients, and they are all added in an appropriate amount.Under the existing processing conditions, a mixed starter culture of Lactobacillus casei and Pediococcus pentosaceus was used. The effect of adding different amounts of potato starch, water and sucrose on the hardness, springiness and water activity of fermented donkey meat sausage was investigated. The levels of these three variables were optimized using a three-level orthogonal array design. The results showed that the product prepared with 6% potato starch, 2% sucrose and10% water had a jujube red-like color with a plump shape, dense structure and flat cross-section, and it had a rich fermentedflavor and good eating quality and was highly accepted by sensory panelists.
引文
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[10]SIDIRA M,KANDYLIS P,KANELLAKI M,et al.Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening[J].Meat Science,2015,100:41-51.DOI:10.1016/j.meatsci.2014.09.011.
[11]周光宏.肉品加工学[M].北京:中国农业出版社,2008:164-166.
[12]周亚军,王淑杰,石晶,等.不同种类变性淀粉在灌肠制品中的应用研究[J].食品科技,2003(10):71-73.DOI:10.3969/j.issn.1005-9989.2003.10.024.
[13]贲宁.鸡肉火腿的加工[J].肉类工业,2005(9):8.DOI:10.3969/j.issn.1008-5467.2005.09.003.
[14]深圳市计量质量检测研究院,中国商业联合会商业标准中心.肉制品总糖含量测定:GB/T 9695.31-2008[S].北京:中国标准出版社,2008.
[15]敖冉,赵雪聪,田晨曦,等.驴肉在低温成熟过程中理化指标的变化[J].肉类研究.2016,30(5):11-14.DOI:10.15922/j.cnki.rlyj.2016.05.003.
[16]赵雪聪.驴肉在低温成熟过程中品质变化研究[D].保定:河北农业大学,2015:13-14.
[17]敖冉,赵雪聪,王伟,等.驴肉在低温成熟过程中质构变化研究[J].食品工业,2016,37(7):126-128.
[18]PAPAMANOLI E,TZANETAKIS N,LITOPOULOU-TZANETAKI E,et al.Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties[J].Meat Science,2003,65(2):859-867.DOI:10.1016/s0309-1740(02)00292-9.
[19]XU Yanshun,XIA Wenshui,YANG Fang,et al.Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus[J].Food Chemistry,2010,118(3):512-518.DOI:10.1016/j.foodchem.2009.05.008.
[20]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016.
[21]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品水分活度的测定:GB 5009.238-2016[S].北京:中国标准出版社,2016.
[22]CHEN J,KHANDELWAL N,LIU Z,et al.Influences of food hardness on the particle size distribution of food boluses[J].Archives of Oral Biology,2013,58(3):293-298.DOI:10.1016/j.archoralbio.2012.10.014.
[23]SHAND P J.Textural,water holding,and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley[J].Journal of Food Science,2000,65(1):101-107.DOI:10.1111/j.1365-2621.2000.tb15963.x.
[24]MARCHETTI L,MUZZIO B,CERRUTTI P,et al.Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages:effect on quality and stability[J].Food Structure,2017,14:52-59.DOI:10.1016/j.foostr.2017.06.004.
[25]孙京新,雷甜甜,丁翠云,等.不同配方对鸡肉丸品质的影响[J].肉类研究.2009,23(3):30-33.
[26]李雨露,刘丽萍.提高肉制品保水性方法的研究[J].食品工业科技,2012,33(20):398-400.DOI:10.13386/j.issn1002-0306.2012.20.095.
[27]中国商业联合会商业标准中心,中山市黄圃食品腊味商会,广州食品企业集团有限公司皇上皇肉食制品厂,等.GB/T 23493-2009:中式香肠[S].北京:中国标准出版社,2009.
[28]杨玉玲,张沫,陈银基,等.绿豆淀粉凝胶的质构特性和超微结构研究[J].中国粮油学报,2014(4):36-41.DOI:10.3969/j.issn.1003-0174.2014.04.008.
[29]杜先锋,许时婴,王璋.食品成分对淀粉凝胶力学性能的影响[J].中国粮油学报,2002(2):6-8.DOI:10.3321/j.issn:1003-0174.2002.02.002.
[30]陶锦鸿,郑铁松,胡月珍.莲子淀粉凝胶力学性能影响因素的研究[J].食品科学,2009,30(21):109-112.DOI:10.3321/j.issn:1002-6630.2009.21.026.
[31]周大年.不同寡糖对甘薯淀粉糊化和回生特性的影响[D].合肥:合肥工业大学,2017:33-47.
[32]郭玉华,李钰金.发色剂及发色助剂在肉制品加工中的应用[J].肉类研究,2010,24(10):60-66.
[33]刘辰麒.发色剂及发色助剂对肉类制品的发色效果的研究[D].上海:上海海洋大学,2008:7-14.
[2]TAUFIK D.Prospective“warm-glow”of reducing meat consumption in China:emotional associations with intentions for meat consumption curtailment and consumption of meat substitutes[J].Journal of Environmental Psychology,2018,60:48-54.DOI:10.1016/j.jenvp.2018.10.004.
[3]CAMILLO F,ROTA A,BIAGINI L,et al.The current situation and trend of donkey industry in Europe[J].Journal of Equine Veterinary Science,2018,65:44-49.DOI:10.1016/j.jevs.2017.11.008.
[4]CARNEIRO G F,CAVALCANTE LUCENA J E,BARROS L D O.The current situation and trend of the donkey industry in South America[J].Journal of Equine Veterinary Science,2018,65:106-110.DOI:10.1016/j.jevs.2018.03.007.
[5]KIM J S,KIM D,KIM H J,et al.Protection effect of donkey hide gelatin hydrolysates on UVB-induced photoaging of human skin fibroblasts[J].Process Biochemistry,2018,67:118-126.DOI:10.1016/j.procbio.2018.02.004.
[6]LORENZO J M,SARRIéS M V,TATEO A,et al.Carcass characteristics,meat quality and nutritional value of horsemeat:a review[J].Meat Science,2014,96(4):1478-1488.DOI:10.1016/j.meatsci.2013.12.006.
[7]POLIDORI P,PUCCIARELLI S,ARIANI A,et al.A comparison of the carcass and meat quality of Martina Franca donkey foals aged8 or 12 months[J].Meat Science,2015,106:6-10.DOI:10.1016/j.meatsci.2015.03.018.
[8]HOLCK A,AXELSSON L,MCLEOD A,et al.Health and safety considerations of fermented sausages[J].Journal of Food Quality,2017(3):1-25.DOI:10.1155/2017/9753894.
[9]MUTAMED A,LIU S Q,AL MHEIRI A,et al.In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum:a comparative study with beef sausages[J].LWT-Food Science and Technology,2019,99:346-354.DOI:10.1016/j.lwt.2018.09.084.
[10]SIDIRA M,KANDYLIS P,KANELLAKI M,et al.Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening[J].Meat Science,2015,100:41-51.DOI:10.1016/j.meatsci.2014.09.011.
[11]周光宏.肉品加工学[M].北京:中国农业出版社,2008:164-166.
[12]周亚军,王淑杰,石晶,等.不同种类变性淀粉在灌肠制品中的应用研究[J].食品科技,2003(10):71-73.DOI:10.3969/j.issn.1005-9989.2003.10.024.
[13]贲宁.鸡肉火腿的加工[J].肉类工业,2005(9):8.DOI:10.3969/j.issn.1008-5467.2005.09.003.
[14]深圳市计量质量检测研究院,中国商业联合会商业标准中心.肉制品总糖含量测定:GB/T 9695.31-2008[S].北京:中国标准出版社,2008.
[15]敖冉,赵雪聪,田晨曦,等.驴肉在低温成熟过程中理化指标的变化[J].肉类研究.2016,30(5):11-14.DOI:10.15922/j.cnki.rlyj.2016.05.003.
[16]赵雪聪.驴肉在低温成熟过程中品质变化研究[D].保定:河北农业大学,2015:13-14.
[17]敖冉,赵雪聪,王伟,等.驴肉在低温成熟过程中质构变化研究[J].食品工业,2016,37(7):126-128.
[18]PAPAMANOLI E,TZANETAKIS N,LITOPOULOU-TZANETAKI E,et al.Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties[J].Meat Science,2003,65(2):859-867.DOI:10.1016/s0309-1740(02)00292-9.
[19]XU Yanshun,XIA Wenshui,YANG Fang,et al.Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus[J].Food Chemistry,2010,118(3):512-518.DOI:10.1016/j.foodchem.2009.05.008.
[20]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016.
[21]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品水分活度的测定:GB 5009.238-2016[S].北京:中国标准出版社,2016.
[22]CHEN J,KHANDELWAL N,LIU Z,et al.Influences of food hardness on the particle size distribution of food boluses[J].Archives of Oral Biology,2013,58(3):293-298.DOI:10.1016/j.archoralbio.2012.10.014.
[23]SHAND P J.Textural,water holding,and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley[J].Journal of Food Science,2000,65(1):101-107.DOI:10.1111/j.1365-2621.2000.tb15963.x.
[24]MARCHETTI L,MUZZIO B,CERRUTTI P,et al.Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages:effect on quality and stability[J].Food Structure,2017,14:52-59.DOI:10.1016/j.foostr.2017.06.004.
[25]孙京新,雷甜甜,丁翠云,等.不同配方对鸡肉丸品质的影响[J].肉类研究.2009,23(3):30-33.
[26]李雨露,刘丽萍.提高肉制品保水性方法的研究[J].食品工业科技,2012,33(20):398-400.DOI:10.13386/j.issn1002-0306.2012.20.095.
[27]中国商业联合会商业标准中心,中山市黄圃食品腊味商会,广州食品企业集团有限公司皇上皇肉食制品厂,等.GB/T 23493-2009:中式香肠[S].北京:中国标准出版社,2009.
[28]杨玉玲,张沫,陈银基,等.绿豆淀粉凝胶的质构特性和超微结构研究[J].中国粮油学报,2014(4):36-41.DOI:10.3969/j.issn.1003-0174.2014.04.008.
[29]杜先锋,许时婴,王璋.食品成分对淀粉凝胶力学性能的影响[J].中国粮油学报,2002(2):6-8.DOI:10.3321/j.issn:1003-0174.2002.02.002.
[30]陶锦鸿,郑铁松,胡月珍.莲子淀粉凝胶力学性能影响因素的研究[J].食品科学,2009,30(21):109-112.DOI:10.3321/j.issn:1002-6630.2009.21.026.
[31]周大年.不同寡糖对甘薯淀粉糊化和回生特性的影响[D].合肥:合肥工业大学,2017:33-47.
[32]郭玉华,李钰金.发色剂及发色助剂在肉制品加工中的应用[J].肉类研究,2010,24(10):60-66.
[33]刘辰麒.发色剂及发色助剂对肉类制品的发色效果的研究[D].上海:上海海洋大学,2008:7-14.