Preparation Of Fermented Cattle Dry Bar And Prediction Of Its Shelf Life

Fermented beef jerky is a traditional fermented meat product with ethnic characteristics in China.Consumers love it because of its has a unique taste,not greasy,delicious,long shelf life and other characteristics.Artificial inoculant starter technology will gradually replace or partially replace natural fermentation technology with the progress of fermentation processing technology.The main purpose of this study is to determine the optimum ratio of starter about lactobacillus,agroyants and staphylococcus xylosus by optimizing the fermentation process recipe and process conditions.In this study,Volatile flavors,volatile base nitrogen,water activity,pH,sensory scores,and more indicators have been determined by optimizing the fermentation process recipe and process conditions at different processing or temperatures stages.Fermentation cattle dry shelf life prediction model have been established by Gompertz model based on Pseudomonas spp.was used as spoilage bacteria.This study provides certain scientific theoretical basis and data reference for strengthening the quality control of the production of fermented beef and dry bar,the standardization of the production process,the research of artificial starter,and the promotion of its large-scale production of beef jerky.The main conclusions are as follows:1.The fermentation lactic acid bacteria,Staphylococcus xylosus,and yeast were evaluated for their ability according to withstand alcohol,acid production and cholesterol-lowering.It was determined that 1%:2%:2%of Xylose,yeast,and lactic acid bacteria were used as a suitable ratio.2.The Salt,glucose,ephedrine and tea polyphenols have been optimized by the single factor test and orthogonal test are performed based on sensory test.The results have shown that the best technological formula of fermented cattle dry bar:1.5%of glucose,1.5%of salt,2%of prawns,0.06%of tea polyphenols.3.The process conditions such as fermentation temperature,baking temperature,fermentation time,moisture content and amount of vinegar have been optimized by Plackett-Burman,Box-Behnken response surface test based on the sensory test as evaluation index.The optimum process conditions:fermentation temperature 10?,fermentation time 15 d,and moisture content 30%.4.The volatile flavor analysis have been analyzed by Solid phase microextraction at different processing stages.A total of 43 kinds of volatile flavor substances were detected before fermentation,56 kinds during fermentation,45 kinds after fermentation,and 40 kinds after baking.5.The Pseudomonas growth is fitted by SPSS 19.0 and OriginPro9.0 Software under different temperature conditions,the secondary model:?_m^1/2=0.356+0.0393T?p<0.01,R²=0.949?or?_m^1/2=0.0393[T-?-9.059?].The Pseudomonas lag time model:t_b^-1/2=0.0650+0.0242 T.The fermented cattle dry bar shelf life prediction model at Oxygen storage 0-25?:SL=t_b-[?6.41-N₀?/2.718m_m]?{ln[-ln?2.69-N₀?/?6.41-N₀?]-1}.