响应面法优化发酵鸡肉干加工工艺
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摘要
以鸡肉为原料,通过接种复合发酵剂研制发酵鸡肉干。以感官评分和剪切力值为指标,对菌种配比、菌种接种量、发酵温度、发酵时间进行单因素试验。在此基础上,根据Box-Benhnken中心组合方法进行三因素三水平的试验设计,并进行响应面分析,优化出最佳工艺。结果表明:戊糖片球菌∶植物乳杆菌∶木糖葡萄球菌为1∶1∶3,发酵剂接种量为108 cfu/g,发酵温度为31℃,发酵时间为41h,在此工艺条件下发酵鸡肉干具有较低的剪切力值,为4983.67g,产品具有较好的嫩度品质。
The chicken meat is used as the raw material,and the fermented chicken jerky is prepared by inoculation with composite starter.Based on sensory scores and shear force values,single factor experiments are carried out on strains' ratio,inoculum size,fermentation temperature and fermentation time.On this basis,the three-factor and three-level experimental design is carried out according to the Box-Benhnken center combination method,and the response surface analysis is carried out to optimize the optimal process.The results show that the ratio of strains is Pediococcus pentosaceus∶Lactobacillus plantarum∶Staphylococcus xylosus is 1∶1∶3,the inoculum size of starter is 108 cfu/g,the fermentation temperature is 31 ℃,the fermentation time is 41 h.Under such process conditions,the fermented chicken jerky has a lower shear force value of 4983.67 g,and the product has better tenderness quality.
The chicken meat is used as the raw material,and the fermented chicken jerky is prepared by inoculation with composite starter.Based on sensory scores and shear force values,single factor experiments are carried out on strains' ratio,inoculum size,fermentation temperature and fermentation time.On this basis,the three-factor and three-level experimental design is carried out according to the Box-Benhnken center combination method,and the response surface analysis is carried out to optimize the optimal process.The results show that the ratio of strains is Pediococcus pentosaceus∶Lactobacillus plantarum∶Staphylococcus xylosus is 1∶1∶3,the inoculum size of starter is 108 cfu/g,the fermentation temperature is 31 ℃,the fermentation time is 41 h.Under such process conditions,the fermented chicken jerky has a lower shear force value of 4983.67 g,and the product has better tenderness quality.
引文
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[2]卜宁霞,王元,赵宇慧,等.加工方式对添加复合脂肪替代物生鲜鸡排品质的影响[J].食品工业科技,2018,39(2):28-35.
[3]卜宁霞,魏超昆,赵宇慧,等.姜汁嫩化鸡肉干研制及其挥发性风味成分分析[J].中国调味品,2017,42(11):11-17,23.
[4]陈星.酸辣猪肉干加工工艺及产品特性研究[D].武汉:华中农业大学,2016.
[5]李淑慧,王艳,师文添.果蔬复合重组肉干的加工工艺研究[J].食品研究与开发,2016,37(7):101-104,110.
[6]秦凤贤,陈巍,胡铁军,等.发酵鹿肉干的研制[J].北京农业,2015(34):206.
[7]Franciosa I,Alessandria V,Dolci P,et al.Sausage fermentation and starter cultures in the era of molecular biology methods[J].International Journal of Food Microbiology,2018,27(9):26-32.
[8]蔡鲁峰,邓高毅,黄亚芳,等.肉品发酵剂及肉品发酵技术优化的研究现状[J].食品与发酵工业,2014,40(9):134-138.
[9]王正荣,赵欠,马汉军.益生菌在发酵肉中的应用[J].食品与发酵工业,2014,40(4):133-136.
[10]Rezazadeh A,Shahabi S,Bagheri M,et al.The protective effect of Lactobacillus and Bifidobacterium as the gut microbiota members against chronic urticaria[J].International Immunopharmacology,2018(59):168-173.
[11]Geet A,Yadav A S.Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarumand with additional dextrose and starch[J].LWT-Food Science and Technology,2017,77:249-258.
[12]张苏苏,张凌,苑冰冰,等.东北酸菜汁分离乳酸菌发酵鹿肉干加工工艺优化[J].食品科学,2017,38(8):107-116.
[13]李真.熏马肉干制备及工业化设计研究[D].乌鲁木齐:新疆农业大学,2016.
[14]宋佳.水分活度控制技术与食盐替代技术在鸡肉干中的应用[D].长春:吉林农业大学,2017.
[15]赵岩.果蔬复合发酵鹿肉脯发酵菌种筛选及干燥方法研究[D].长春:吉林大学,2015.
[16]季中梅.发酵鹿肉干发酵工艺优化与干燥特性研究[D].长春:吉林大学,2015.
[17]樊明明.发酵工艺对猪肉脯食用品质影响研究[D].无锡:江南大学,2015.
[18]王志威,许彩云,李先保.鹅肉发酵香肠工艺条件的研究[J].食品与生物技术学报,2014,33(8):877-883.
[19]肖怀秋,李玉珍,林亲录,等.响应面优化冷榨花生粕酶法制备多肽工艺的研究[J].中国粮油学报,2013(9):50-55.