Process Technology Of Probiotics Fermenting Chilled Prepared Barbecue Beef

This research organicly combined prepared meat and fermented meat technology with beff as raw material and three probiotics Lactococcus Lactis subsp Lactis,Lactobacillus plantarum and Lactobacillus rhamnosus as fementation strains, and studied the fermentation performance of three lactic acid bacteria, to develop fermented cold fresh prepared meat. Solid phase micro-extraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS) was used to analyze the volatile flavor components of meat befor and after fermentation and orthogonal experimental design to optimize the formula and mixed strain fermentation conditions of fermenting chilled prepared barbecue beef.In order to determine the shelf life,fermenting fermenting chilled prepared barbecue beef, which store at 1, 4, 8, three different temperatures, with sensory index, colony lump-sum, E.coli, pseudomonas,lactic acid bacteria, TBA, TVB-N, p H, met-myoglobin as examining index, carried out the dynamic analysis at 0, 3, 6, 9, 12, 15, 18, 21, 24, 27 day. Experimental results and conclusions are as follows.1. Three actic acid bacteria can grow well in 8% salt and 150 mg/L of nitrite in the solution, produce acid effectively, not break down protein and fat, and no gas,NH3, H2 S produced through the growth ability, salt resistance, nitrite resistance, the rate of produce acid, fermentation characteristics studied. LLSL and LP haven't slime-forming capacity and no antagonism between role. LLSL and LP can be compound starter cultures of cold fresh meat. But LGG can produce viscosity to influence sensory quality and the structure of meat product. LGG was unsuitable for the fermented meat products.2. Orthogonal test to optimize barbecue beef best conditioning formula is 1% salt,2% composite spice, 3% starch, 3% cooking wine acooding to the mass ratio of meat.Single factor experiment to determine LLSL and LP fermentation conditions are 4%inoculation size, fermentation time 18 h, fermentation temperature 36?. The orthogonal experiment to optimize LLSL and LP mixed strains fermentation conditions are 3% inoculation size, strain ratio of 1:1, fermentation temperature36?,3%. Two strains of bacteria have synergistic effect, and can make pathogens and spoilage organisms to form competitive inhibition.3. The types and proportions of volatile flavor compounds were different before and after fermentation. There were 29 kinds in blank meat, 91 kinds in prepared meat,94 kinds in fermented prepared meat. The fermented prepared meat had the most number of volatile flavor compounds,including 22 alcohols, 6 aldehydes, 14 esters, 4ketones, 43 hydrocarbons, 2 carboxylic acid, 2 phenols, 1 ethers, their proportions were 17.504%, 2.037%, 7.462%, 0.539%, 12.479%, 0.341%, 14.187%, 35.760%. The secondly prepared meat contained 21 alcohols, 6 aldehydes, 16 esters, 5 ketones, 40 hydrocarbons, 1carboxylic acid, 1 phenols, 1 ethers, their proportions were 20.129%,0.731%, 8.230%, 0.507%, 11.474%, 0.199%, 0.123%, 33.569%. Blank is least specimens which contained 1 alcohols, 1 aldehydes, 0 esters, 2 ketones, 23 hydrocarbons, 1carboxylic acid, 1 phenols, 0 ethers, their proportions were 1.633%,10.592%, 0%, 5.162%, 78.425%, 1.369%, 0.732%, 0%. The volatile flavor compounds of fermented prepared meat and prepared meat are almost the same composition. The relative amount of fermented prepared meat about ethers,hydrocarbons, phenols, carboxylic acid and ketones were higher. It showed that fermented prepared meat flavor substances were more rich and retained flavor substances of prepared meat at the same time, giving a higher quality to meat products.4. There was no significant difference(p > 0.05) about the shelf life when stored in 1? and 4? condition. The shelf life of palletizing prepared meat, palletizing fermented prepared meat, vacuum palletizing prepared meat, vacuum palletizing fermented prepared meat orderly were 9 d, 12 d, 15 d, 21 d. According to the practical production, the best storage temperature was 4?. The shelf life of palletizing prepared meat, palletizing fermented prepared meat, vacuum palletizing prepared meat, vacuum palletizing fermented prepared meat were 6 d, 9 d, 12 d, 18 dwhile stored at 8?. Fermentation significantly extend the shelf life of prepared meat.