| Beef jerky is one of the traditional delicacies in China,which has high nutritional and health value.However,the beef jerky produced by traditional technology is not easy to chew,has long processing cycle,dark color,low yield and is vulnerable to microbial contamination.In this study,high-quality sour beef was used as raw material to develop new beef jerky products with excellent lustrous brown red,tender and refreshing taste,unique flavor and high yield by screening out a compound starter strain with the help of commercial strains,which could produce fast acid,be conducive to the formation of flavor substances and reduce histamine.It provided a theoretical basis for the development of excellent starter for meat products and industrial production of fermented beef jerky.1.Fermentation Characteristics of Fermentation StrainsStaphylococcus lactis,Staphylococcus xylose and Hansen de Barre yeast are all suitable for beef jerky fermentation.Compared with single strain and two strains,the three strains have significant advantages in acid production,histamine reduction,free amino acid increase and sensory quality improvement.2.Study on Fermentation Characteristics of Beef Jerky(1)With the prolongation of fermentation time,water activity,water content,p H value and nitrite decreased;total free amino acid,total free fatty acid acid acid and histamine increased;total free amino acid increased significantly and histamine increased slowly in 1:1:2 samples;hardness and chewiness increased first and then decreased,and gelatinity increased rapidly;SDS-PAGE patterns showed that a large part of the samples increased.The daughter proteins were gradually degraded into small molecular proteins,and some bands disappeared.(2)The quality of fermented beef jerky was better when the ratio of strains was 1:1:2,inoculation amount was 0.3-0.5%,fermentation temperature was 31-37?,fermentation time was 12-24 h.3.Study on Optimization of fermentation process(1)The quadratic polynomial regression equation between comprehensive score(Y1)and fermentation time(X1),fermentation temperature(X2)and inoculation quantity(X3)was as follows:Y1=0.69-0.28X1-0.053X2-0.26X3-0.099X1X2-0.41X1X3-0.084X2X3-0.59X12-0.23X22-0.64X32The optimum fermentation parameters were as follows: the ratio of strains was 1:1:2,the inoculation amount was 0.39%,the fermentation temperature was 33.85?,and the fermentation time was 16.87 h.(2)The quadratic polynomial regression equation between p H value(Y2)and fermentation time(X1),fermentation temperature(X2)and inoculation quantity(X3)was as follows:Y2=5.20-0.29X1-0.022X2-0.082X3+0.020X1X2+0.075X1X3+0.030X2X3+0.27X12+0.034X22+0.064X32The optimum fermentation parameters were as follows: the ratio of strains was 1:1:2,the inoculation amount was 0.46%,the fermentation temperature was 36.40?,and the fermentation time was 19.20 h.(3)According to the actual experimental conditions,the fermentation parameters were adjusted as follows: fermentation temperature 35?,fermentation time 17 h,inoculation volume 0.40%,strain ratio 1:1:2.4.Study on the Quality Evaluation System of Fermented Beef JerkyAfter fermentation,the nutritional characteristics,sensory quality and texture of beef jerky were improved.The protein content,fat content and ash content of fermented beef jerky were 64.94%,2.73% and 9.87%.Hardness and chewiness could be used as the main texture parameters to evaluate the edible quality of fermented beef jerky.The water content model was predicted by the texture parameters of fermented beef jerky: moisture content=33.898-0.550×hardness+0.705×elasticity,yield prediction model: yield=48.102+13.639×cohesion.Innovation point:According to the growth characteristics,acidity,salt tolerance,nitrate tolerance and antagonism of the strains and the fermentation characteristics of beef jerky fermentation process,the compound starter strains suitable for beef fermentation,fast acid production,conducive to the formation of flavor substances and histamine-lowering were screened. |
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