Effect Of Fermentation On Quality Of Semi-dried Beef Jerky

Traditional beef jerky products have single flavor and hard texture,which need lower water content and water activity to ensure product safety.Semi-dry beef jerky has good moisture content(20%-50%)and tenderness,which is suitable for the needs of most consumers.Fermentation makes meat produce unique flavor and improve nutritional value,while reducing water content and water activity,and inhibiting pathogens such as Staphylococcus aureus in food,thus improving food safety.Therefore,we can apply fermentation technology to the production of semi-dry beef jerky,and develop new products with good taste,meeting the sensory needs of consumers and certain safety.In this paper,five kinds of microorganisms commonly used in fermentation were selected,According to its fermentation characteristics,the starter combination suitable for the production of semi-dry beef jerky was optimized,and the optimal fermentation technology was determined.The semi-dry fermented beef jerky with good chewiness and special fermented flavor was developed.It provides a certain theoretical basis for improving the quality of traditional beef jerky and using modern food fermentation technology to improve the production technology of traditional beef jerky.1.Pediococcus pentosus,Leuconostoc mesenteroides,Lactobacillus plantarum,Lactobacillus brevis and Staphylococcus carnus were used as the research objects,and their growth characteristics and fermentation characteristics were measured to verify the theoretical feasibility of fermenting semi-dry beef jerky with these five strains.The results showed that the growth delay of the five kinds of bacteria was short,and they had strong acid resistance,salt resistance and nitrite resistance,so they were suitable as microbial starters.There is no obvious antagonism among the five strains,which can be used as mixed starter in semi-dry fermented beef jerky.2.In order to study the quality difference between semi-dry fermented beef jerky with different lactic acid bacteria,Pediococcus pentosus,Leuconostoc mesenteroides,Lactobacillus brevis and Lactobacillus plantarum were selected as fermentation strains to ferment semi-dry beef jerky.The results showed that fermentation could reduce the water content,pH value,water activity and shear force of semi-dry fermented beef jerky.Among them,Leuconostoc mesenteroides group had the lowest shear stress(12.88 N)and pH value(4.84);The water content(28.97%)and water activity(0.871)of the Lactobacillus plantarum group were the lowest,and the total scores of the Lactobacillus plantarum group and the Pediococcus pentosus group were the highest.Compared with other fermented samples,the semi-dried beef jerky fermented with Leuconostoc mesenteroides and Lactobacillus brevis had poor taste.After fermentation,alcohols and some aromatic compounds increased.Comprehensive evaluation: Lactobacillus plantarum and Pediococcus pentosus can be used as fermentation strains of semi-dry fermented beef jerky.3.Three groups of self-made starters were used to ferment semi-dry beef jerky(A:Lactobacillus plantarum: Staphylococcus carnosus = 1: 1;B: Pediococcus pentosus:Staphylococcus carnosus = 1: 1;C: Lactobacillus plantarum: Pediococcus pentosus:Staphylococcus carnosus = 1: 1: 1)to study the quality of semi-dry beef jerky fermented by different combinations of starters.The results showed that the pH,water content and water activity of the three groups of semi-dry fermented beef jerky decreased with the increase of fermentation time,and the shear force first decreased and then gradually stabilized during fermentation.Among them,the pH of semi-dry fermented dried meat in groups A and C dropped below 5 after 24 hours of fermentation,and had lower water activity and water content,which had better safety.After fermentation,the non-flowing water of the product is reduced and the bound water is increased.Sensory evaluation showed that the semi-dry fermented beef jerky in groups A and C was more suitable for most people's sensory needs,and the fermentation time should not be less than 16 hours.Electronic nose analysis showed that the fermentation of mixed strains could produce volatile compounds such as esters and alcohols,which endowed the products with special flavor.From the point of view of actual production,group A Lactobacillus plantarum: Staphylococcus meat = 1: 1 is a better choice.Comprehensive analysis: Lactobacillus plantarum: Staphylococcus meat = 1: 1 can be used as the starter for semi-dry fermented beef jerky,and the optimal fermentation time should be controlled between 24 h and 32 h.4.The fermentation conditions of starter(Lactobacillus plantarum: Staphylococcus carnosus= 1: 1)were optimized.The effects of starter addition,fermentation temperature and fermentation time on pH,shear force and sensory score of semi-dry fermented beef jerky were studied,and the best fermentation process was determined.Single factor experiment determined the factor level:the starter addition range was 107 ~ 109 CFU/g,the fermentation temperature range was 25 ~35 ?,and the fermentation time range was 24 ~ 32 h.By analyzing the test results by range method,it was found that the influence of fermentation conditions on sensory score was fermentation time < fermentation temperature < starter addition amount.The optimum fermentation process was obtained as follows: starter Lactobacillus plantarum: Staphylococcus meat = 1: 1,starter inoculation amount 108 CFU/g,fermentation temperature 25 ? and fermentation time 32 h.Under these fermentation conditions,the pH value of semi-dry fermented beef jerky is 4.88,the shear force is 15.73,and the total sensory score is 16.31.