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投稿时间：2024-11-17
投稿时间：2024-11-17
中文摘要: 为优化复合菌株发酵牛肉香肠工艺，以菌株复配比例、发酵温度、加盐量为考察因素，研究其对发酵牛肉香肠感官评分的影响；在此基础上，以发酵香肠感官评分为响应值，利用Box-Behnken分析法优化各因素参数。优化试验结果表明：清酒乳杆菌与肉葡萄球菌复配比例为1∶3[接种量分别为6.60、7.10 lg（CFU/g）]，发酵温度为29 ℃，加盐量为2%时，此条件下发酵牛肉香肠的感官评分最高，为86.8，与理论预测值87.2的相对误差为0.47%。试验结果表明优化后的发酵工艺比较可靠。
Abstract:The fermentation process of composite strains for the preparation of beef sausages was optimized.The effects of strain ratio， fermentation temperature， and salt addition amount on the sensory score of fermented beef sausages were investigated. On this basis， with the sensory score of fermented sausages as the response variable， the Box-Behnken design was employed to optimize the level of each factor. The optimization results revealed that the fermented beef sausages prepared with the Lactobacillus sakei to Staphylococcus carnosus ratio of 1∶3 [inoculation amounts of 6.60 lg（CFU/g） and 7.10 lg（CFU/g）， respectively]， the fermentation temperature of 29 ℃， and the salt addition amount of 2% had the highest sensory score （86.8）， which had the relative error of 0.47% compared with the predicted value （87.2）. The experiment results suggested that the optimized fermentation process was reliable.
keywords: beef sausage Lactobacillus sakei Staphylococcus carnosus combined fermentation sensory score
文章编号：202521011 中图分类号： 文献标志码：
基金项目:国家现代农业产业技术体系建设专项（CARS-37）；河北省现代农业产业技术体系肉牛产业创新团队建设项目（HBCT2023190204）；青海高海拔地区特色养殖业提质增效关键技术集成与示范项目（2022YFD1602300）
| Author Name | Affiliation |
| WANG Kai | 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan,China； |
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