發(fā)布時間：2018-10-05 12:38

【摘要】：我國兔肉生產(chǎn)量居世界首位,而兔肉生產(chǎn)加工產(chǎn)品卻相對較少,兔肉加工過程中的兩大關鍵問題是兔腥味的去除和良好色澤的形成。本實驗采用混合發(fā)酵劑生產(chǎn)新型兔肉干,研究發(fā)酵過程色澤、菌相的變化以及產(chǎn)品的理化性質(zhì)和感官品質(zhì),并施以超高壓處理,以期改善產(chǎn)品色澤。實驗分為五組：對照組(正常腌漬)、低菌組(加菌量106 CFU/g)、中菌組(加菌量107 CFU/g)、高菌組(加菌量108 CFU/g)和醋酸組(腌制前5%醋酸浸泡10min),研究發(fā)酵過程中pH、菌相變化,干燥過程水分含量變化及兔肉干產(chǎn)品的質(zhì)構、亞硝酸鹽殘留、色度、風味物質(zhì)、感官品質(zhì)等指標,并分別采用100MPa、200MPa和400MPa超高壓常溫10min處理兔肉,研究腌制前后不同壓力對兔肉色澤的影響。研究結果表明,本試驗中采用的植物乳桿菌和戊糖片球菌在25℃和30℃時生長速度無明顯差異,但顯著高于10℃和15℃。植物乳桿菌在25℃以上有較強的產(chǎn)酸能力,戊糖片球菌在25℃時亞硝酸鹽還原能力最強。綜合考慮,發(fā)酵溫度控制在25℃。發(fā)酵過程中,各樣品組的pH隨發(fā)酵時間延長而降低,并與發(fā)酵劑添加量呈正相關。醋酸組pH基本恒定。干燥過程中(60℃C,5h),中菌組因為pH達到蛋白質(zhì)等電點而失水最快,高菌量組次之,醋酸組干燥前期失水較快,干燥后期失水變慢。添加發(fā)酵劑可以顯著降低亞硝酸鹽殘留量,并且提高發(fā)酵后的兔肉干的風味物質(zhì)種類和豐富度。感官評價可知,中菌量組兔肉產(chǎn)品綜合品質(zhì)較好�？傻贸鼋Y論,接種發(fā)酵劑可提高兔肉干的感官品質(zhì),通過發(fā)酵可以去除兔肉的草腥味。同時,微生物發(fā)酵可以促進亞硝基肌紅蛋白的生成從而提高兔肉紅度值(a*值),但產(chǎn)品色澤仍達不到理想要求,所以需要進一步研究對其色澤的改善。為進一步提高兔肉腌漬色澤,分別在腌制前后對兔肉施以不同壓力(0.1MPa、100MPa、200MPa、400MPa),并以肌紅蛋白作為對照,研究腌制前后超高壓處理對兔肉色澤、肌紅蛋白總量和亞硝酸鹽殘留量的影響以及具體發(fā)色機制。研究表明,100MPa、200MPa壓力處理有利于提高肉制品的紅度值,但當壓力達到400MPa時,肌紅蛋白因結構改變而紅度值驟減,而400MPa高壓對腌制過的兔肉紅度值影響不顯著,先腌制再超高壓可有效的保護肉的紅度值。100MPa和200MPa對產(chǎn)品亞硝酸鹽的殘留量無顯著影響,400MPa處理時,先超高壓的兔肉亞硝殘留量明顯升高。研究表明先腌漬再超高壓處理能夠顯著改善色澤。
[Abstract]:The production of rabbit meat in China ranks first in the world, but the production and processing products of rabbit meat are relatively few. The two key problems in the process of rabbit meat processing are the removal of rabbit smell and the formation of good color and luster. In this experiment, the mixed starter was used to produce the new rabbit meat dried meat. The color and color, the changes of the microflora, the physical and chemical properties and the sensory quality of the products were studied in order to improve the color and color of the products. The experiment was divided into five groups: control group (normal pickling), low bacteria group (10 ~ 6 CFU/g), medium bacteria group (10 ~ 7 CFU/g), high bacteria group (10 ~ 8 CFU/g) and acetic acid group (5% acetic acid immersion 10min before pickling). The changes of moisture content during drying and the texture, nitrite residue, chroma, flavor substance, sensory quality of dried rabbit meat were treated with 100MPA 200MPa and 400MPa ultra-high pressure 10min, respectively. The effects of different pressures on the color of rabbit meat before and after curing were studied. The results showed that there was no significant difference in growth rate between Lactobacillus plantarum and Streptococcus pentose at 25 鈩，

本文編號：2253413