【作者】 王宁；

【导师】 周亚军；

【作者基本信息】 吉林大学 ， 食品工程（专业学位）， 2022， 硕士

【摘要】 肉干是以肉为原料,经过腌制、干燥、灭菌和包装等步骤制成的传统肉制品。传统肉干制作工艺中干燥时间较长,肉干存在硬度过大、难以咀嚼、颜色较差等问题。发酵可改善肉制品色泽、质构和风味。原料肉也是影响产品品质的重要因素,吉林山黑猪肉具有低胆固醇、高谷氨酸、脂肪沉积性好、高不饱和脂肪酸、风味浓郁等特点。山黑猪养殖规模逐步扩大,但其加工产品较少。因此,本文以的山黑猪肉为原料,研制一款营养安全、风味独特的发酵山黑猪肉干制品,对复合发酵剂筛选、发酵工艺优化、产品的干燥特性及品质特性进行系统研究,为山黑猪肉新产品开发提供新思路。发酵菌种发酵特性及筛选研究表明,不同菌种发酵特性不同,乳酸菌产酸速率快,肉葡萄球菌分泌蛋白酶、脂肪酶和硝酸盐还原酶,酿酒酵母产蛋白酶和脂肪酶,三株菌均为组氨酸脱羧酶阴性菌,之间无拮抗性,均具备作为发酵山黑猪肉干发酵剂的潜力;与未接种发酵剂肉干相比,接种发酵剂抑制组胺形成、提高游离氨基酸含量、感官评分高,其中1:1:1组品质最好,最终选取3种菌作为复合发酵剂。发酵山黑猪肉干发酵特性研究表明,发酵促进山黑猪肉p H、水分活度降低,游离氨基酸含量上升,延缓组胺产生,发酵对色泽和质构的影响显著;单因素试验结果表明,发酵时间16-32 h,菌种配比2:1:1、1:1:1、发酵温度25-35℃、接种量10~6-10~8CFU/g时品质较佳;响应面试验优化最佳工艺参数为发酵温度32℃,接种量10~7CFU/g,发酵时间21 h。干燥方式对发酵山黑猪肉干品质研究表明,不同干燥方式对肉干品质影响显著;干燥速率由大到小依次为超声-真空干燥、真空干燥、超声-热风干燥、热风干燥;超声-真空干燥由于其真空环境和超声预处理而缩短干燥时间,改善发酵山黑猪肉干质构、色泽等品质,降低TRABS值,提高蛋白消化率,总体可接受性最高,最终选择超声-真空干燥可作为肉干生产的干燥方式。发酵山黑猪肉干品质特性及风味分析研究表明,以山黑猪肉为原料可提高发酵山黑猪肉干蛋白质和脂肪含量,游离氨基酸含量增大;发酵降低肉干p H,增大游离氨基酸含量,缓减脂质氧化,促进不饱和脂肪酸生成;不同组肉干之间挥发性风味物质差别较大,共检出14种脂肪酸,不同组肉干脂肪酸种类相同,但发酵山黑猪肉干中不饱和脂肪酸含量高于其余三组,以油酸、亚油酸、棕榈油酸、花生四烯酸为主,其中油酸比例最大;未发酵普通猪肉干、未发酵山黑猪肉干、发酵普通猪肉干、发酵山黑猪肉干挥发性风味物质种类分别为31、32、34、35种,提高了发酵猪肉干中醛、醇、酚、酸及其他化合物的种类和相对含量。更多还原

【Abstract】 Jerky is a traditional meat product made from meat through salting,drying,sterilization and packaging.The drying time in the traditional jerky production process is long,and the jerky has some problems,such as excessive hardness,difficult to chew,poor color and so on.Fermentation can improve the color,texture and flavor of meat products.Raw meat is also an important factor affecting product quality.Jilin Hill-Black pork has the characteristics of low cholesterol,high glutamic acid,good fat deposition,high unsaturated fatty acid and rich flavor.The breeding scale of Hill-Black Pigs is gradually expanded,but its processed products are less.Therefore,taking the Hill-Black pork as the raw material,this paper develops a nutritionally safe and unique fermented Hill-Black pork jerky and systematically studies the screening of compound starter,optimization of fermentation process,drying characteristics and quality characteristics of the product,so as to provide new ideas for the development of new products of Hill-Black Pork.The study on fermentation characteristics and screening of fermentation strains showed that the fermentation characteristics of different strains were different,the acid production rate of lactic acid bacteria was fast,Staphylococcus botulinus secreted protease,lipase and nitrate reductase,and Saccharomyces cerevisiae produced protease and lipase.The three strains were histidine decarboxylase negative bacteria without antagonistic resistance,and all had the potential to be used as starter for fermentation of Hill-Black pigs jerky;Compared with jerky without inoculated starter,inoculated starter inhibited the formation of histamine,increased the content of free amino acids and had higher sensory score.The quality of 1:1:1 group was the best.Finally,three strains were selected as compound starter.The study on the fermentation characteristics of fermented Hill-Black pigs jerky showed that fermentation promoted the decrease of p H and water activity,the increase of free amino acid content,delayed the production of histamine,and had a significant effect on color and texture;The quality was better when the fermentation time was 16-32 h,the strain ratio was 2:1:1,1:1:1,the fermentation temperature was 25-35℃and the inoculation amount was 10~6-10~8CFU/g;The optimum technological parameters optimized by response surface test were fermentation temperature 32℃,inoculation amount 10~7CFU/g and fermentation time 21 h.The study on the quality of fermented Hill-Black pigs jerky by drying methods showed that the drying rate from large to small was ultrasonic vacuum drying,vacuum drying ultrasonic hot air drying,hot air drying.Ultrasonic pretreatment and vacuum environment could improve the drying rate;Drying method can change the sensory indexes such as aw,texture and color of fermented Hill-Black pigs jerky.Choosing appropriate drying method can significantly improve the product quality;USV reduces trabs value and improves protein digestibility due to its vacuum environment and shortening drying time.The overall acceptability is the highest.Therefore,ultrasonic vacuum drying can be used as a drying method for jerky production.The quality characteristics and flavor analysis of fermented Hill-Black pigs jerky showed that using Hill-Black pork as raw material could increase the content of protein and fat and the content of free amino acids;Fermentation reduces the p H of jerky,increases the content of free amino acids,slows down lipid oxidation and promotes the production of unsaturated fatty acids;There were 14 kinds of fatty acids in different groups,but the content of unsaturated fatty acids in fermented shanhei pork jerky was higher than that in the other three groups,mainly oleic acid,linoleic acid,palmitoleic acid and arachidonic acid,of which the proportion of oleic acid was the largest;There are 31,32,32 and 35 kinds of volatile flavor substances in unfermented ordinary pork jerky,unfermented mountain black pork jerky,fermented ordinary pork jerky and fermented mountain Black Pork Jerky respectively,of which ethanol and phenylethanol are the main characteristic flavor of fermented Hill-Black pigs jerky.更多还原