【摘要】 以兔腿肉为原料,经腌制、发酵,采用L9(3)4正交试验,研制兔肉发酵火腿,测定其pH值、游离氨基酸和三甲胺-氮含量,建立发酵菌株的最佳组合。结果表明当菌株L26、C18、Y163之间的比例为3:3:2,接种量为3×107cfu/g、3×107cfu/g、2×107cfu/g,发酵温度30~35℃时,火腿中的游离氨基酸含量高,品质最好。更多还原

【Abstract】 Rabbit legs were pickled and fermented in order to establish the best combination of fermentation strains.With the L9(3)4 orthogonal test,pH value,the content of free amino acid and trim ethylamine-N were measured.The results showed that when fermented at 30～35℃,the proportion of L26、C18 and Y163 was 3∶3∶2,and the inoculums were respectively 3×107cfu/g、3×107cfu/g、2×107cfu/g,the quality of ham was the best with the highest contents of free amino acid.更多还原