【摘要】 选取牛腿肉为原料，通过预试验筛选，确定以戊糖片球菌和乳酸片球菌混合菌为发酵剂，采用响应面法优化调理牛排制备发酵工艺，以低温静腌10.00 h未发酵调理牛排为对照，测定不同处理组对牛排pH、质构、色度和风味的影响，并采用模糊综合评判法对其感官品质进行评价。结果表明，微发酵调理牛排最优工艺条件为：发酵剂添加质量分数0.015%，发酵时间10.00 h，发酵温度31.5℃。与未发酵调理牛排相比，微发酵调理牛排pH、硬度和咀嚼性显著降低（P<0.05）,L*值、a*值、b*值和感官评分显著升高（P<0.05），调理牛排发酵后酯类、醛类、酮类、烯烃类及其他化合物种类分别增加了0.4%、3.0%、0.7%、0.5%和0.7%。综上，微发酵可以改善牛排嫩度和风味，提高产品品质，为牛排嫩化和发酵产品的创新研究提供了依据。更多还原

【Abstract】 In the present study, bovine legs were selected as the raw material, and the mixed bacteria of Pediococcus pentosaceus and Pediococcus lactis were used as the starter based on the pre-experimental screening, and the fermentation process of conditioned steak was optimized by the response surface method. Using the unfermented conditioned beef steak marinated at low temperature for 10.00 h as the control group, the effects of different treatments on the pH value,texture, color, and flavor of the steak were investigated, and the sensory quality of steak was evaluated using a fuzzy comprehensive evaluation method. The results showed that the optimal process conditions of mildly-fermented conditioned steak were 0.015% fermentation dose, 10.00 h fermentation time, and 31.5 ℃ fermentation temperature. Compared with the unfermented conditioned steak, the pH value, hardness and chewiness of the mildly-fermented conditioned steak were significantly reduced(P<0.05), and the values of L*, a*, and b*as well as the sensory score significantly increased(P<0.05). After fermentation, the types of esters, aldehydes, ketones, olefins,and other compounds in the mildly-fermented conditioned steak increased by 0.4%, 3.0%, 0.7%,0.5%, and 0.7%, respectively. In summary, mild-fermentation may improve the tenderness and flavor of steak, enhance product quality, and provide a theoretical basis for the innovative research on tenderization and provide a theoretical basis for the innovative research on the tenderization of steak and fermented steak products.更多还原