發(fā)酵羊肉關(guān)鍵技術(shù)的研究.pdf

1、新疆農(nóng)業(yè)大學(xué)碩士學(xué)位論文發(fā)酵羊肉關(guān)鍵技術(shù)的研究姓名：葛鈺瑛申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：傅力20090501StudyonthekeytechnologyoffermentedmuttonAbstractInthispaperlacticacidbacteriahadbeenisolatedfromJinhuahamandfermentedhorseintestine，physio—biochemistryandfermen

2、tationperformanceteston印，LaLcwerecompletedrespectivelysoastoselectoptimizelacticacidbacteriaonfermentedmutton；goodefficiencyonfermentationofsingleandmultiplylacticacidbacteriawereadoptedtostudythetechnologyoffermentedmuR

3、on，andalsostudydifferentinoculumsizedifferenttemperature、differenthumidityandthematchingofmutiplylacticacidbacteriaontheimpactoffermentationDuringthestorageoffermentedmuRon，atseparatelytodeterminationitschangeofmoisturec

4、ontent、color、TVB_N、TBA、residualnitrite、lacticacidbacteriacounts、bacteriacountsandtheflavorcomponentsTheresultsareshowedasfollows：(1)FivestrainswereisolatedfromtheJinhuaham、fermentedhorseintestinebymorphologicalobservatio

5、nandbiochemistrytestsidentifiedlacticacidbacteriaoneofAt、彳2forthestreptococcuslactis，BJ’、曰^、C』forlactobacillusAccrodingtocarryoutthetestoffermentationperformancetestonthesefivestrainswhicharesievedandthreestrainswhichare

6、purchased，wecansieveinitialythatC，、三p、LacouldbethegoodsinglestartercultureforfermentedmuttonBecauseofLpandLa，LpandC1havepoorantagonismrole，socanbeusedasmultiplystartercultures(2)三隊(duì)La、C，wereusedtosinglefactorfermentationt

7、estsrespectively，obtainedthebestfermentationconditionsof助、￡口、C，areasfollows：inoculumsize107cfu／g，fermentationtemperature30℃，fermentationhumidity85％90％三pandLa，LpandC，wereusedtocompositestrainsfermentationtestsrespectively

8、，obtainedtheoptimumfermentationconditionswereasfollows：inoculumsize10／cfu／gfermentationtemperature30℃fermentationhumidity90％，strainsratioof1：1(3)ThepHvaluehavesignificant(P005)thecontentofmyristicacid、linoleicacid、ctbisa