研究孵化时间和起始培养物添加水平对间接固化、乳化煮香肠质量特性的影响。
Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages.
机构信息
University of Wisconsin, Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, USA.
出版信息
Meat Sci. 2011 Jul;88(3):454-61. doi: 10.1016/j.meatsci.2011.01.026. Epub 2011 Feb 2.
A process of "natural curing" utilizes vegetable juice/powder and a nitrate reducing starter culture to generate cured meat characteristics. The objective was to determine the effect varying levels of a mixed-strain bacterial starter culture (SC) and incubation time (INC) had on the quality characteristics of indirectly cured sausages. Four treatments (TRT) (TRT 1: 0.01% SC, 0 min INC; TRT 2: 0.01% SC, 90 min INC; TRT 3: 0.02% SC, 0 min INC; TRT 4: 0.02% SC, 90 min INC) and a control (C) were investigated. TRTs 2 and 4, and C revealed higher (P<0.05) CIE a* redness values and greater (P<0.05) cured pigment concentrations than TRTs 1 and 3 at days 0 and 14 while TRTs 2, 3, 4, and C were also redder (P<0.05) than TRT 1 at days 28, 56, and 84. The results indicated the use of an incubation step was more critical than increasing the level of SC.
“自然腌制”过程利用蔬菜汁/粉和硝酸盐还原启动培养物来产生腌制肉的特性。本研究的目的是确定不同水平的混合菌株细菌启动培养物（SC）和培养时间（INC）对间接腌制香肠质量特性的影响。四个处理（TRT）（TRT1：0.01% SC，0 min INC；TRT2：0.01% SC，90 min INC；TRT3：0.02% SC，0 min INC；TRT4：0.02% SC，90 min INC）和一个对照（C）进行了研究。TRT2 和 4 以及 C 在第 0 天和第 14 天的 CIE a* 红色值更高（P<0.05），腌制色素浓度更大（P<0.05），而 TRT1 和 3 在第 28、56 和 84 天的颜色也比 TRT1 更红（P<0.05）。结果表明，孵育步骤的使用比增加 SC 的水平更为关键。
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