【摘要】 通过添加戊糖片球菌和木瓜蛋白酶探究对发酵半干羊肉干品质的影响。结果表明:通过添加戊糖片球菌可加快发酵羊肉干产酸速率;发酵剂组的水分活度(water activity,Aw)下降速率快于对照组和木瓜蛋白酶组,说明添加戊糖片球菌有助于羊肉干内部水分向外部迁移;具有较强抗氧化、清除自由基能力的戊糖片球菌有效抑制了羊肉干脂质过氧化反应,硫代巴比妥酸反应产物(the thiobarbituric acid reactive substances,TBARS)<0.6;添加外源木瓜蛋白酶可有效改善羊肉干嫩度和咀嚼特性,且木瓜蛋白酶与戊糖片球菌复配使用效果最佳。更多还原

【Abstract】 The effects of the Pediococcus pentosaceus and papain on the quality of semi-dry fermented mutton was researched. The results showed that the acid-producing rate of fermented mutton could be accelerated by adding the P. pentosaceus;The decreasing rate of water activity(Aw)in the starter-added group was faster than the control group and the papain group,which indicated that the addition of P. pentosaceus could help the moisture migrated from interior to exterior;The P. pentosaceus which had ability of scavenging free radicals and resisting oxidation could inhibit the lipid peroxidation of semi-dry mutton effectively,the thiobarbituric acid reactive substances(TBARS)of the P. pentosaceus group was less than 0.6. The addition of exogenous papain could effectively improve the tenderness and chew characteristics of the semi-dry mutton and the effect was the best when the papain and Pediococcus pentosaceus were used together.更多还原