响应面法优化发酵鹿肉干工艺及其货架期预测

doi:10.3969/j.issn.1004-1524.2019.12.20

浙江农业学报 ›› 2019, Vol. 31 ›› Issue (12): 2109-2119.DOI: 10.3969/j.issn.1004-1524.2019.12.20

响应面法优化发酵鹿肉干工艺及其货架期预测

马露, 孔维洲, 王丽萍, 张喜康, 王聪, 李佩佩, 刘敦华^*

宁夏大学农学院,宁夏银川 750021

收稿日期:2019-08-01 出版日期:2019-12-25 发布日期:2019-12-25
通讯作者: 刘敦华,E-mail:dunhualiu@126.com
作者简介:马露(1993-),女,宁夏银川人,硕士研究生,研究方向为畜产品加工与贮藏。E-mail:304144667@qq.com
基金资助:
国家星火计划 (2015GA880005)

Optimization of processing conditions for venison jerky fermented by response surface methodology and its shelf life prediction

MA Lu, KONG Weizhou, WANG Liping, ZHANG Xikang, WANG Cong, LI Peipei, LIU Dunhua^*

School of Agriculture, Ningxia University, Yinchuan 750021, China

Received:2019-08-01 Online:2019-12-25 Published:2019-12-25

摘要/Abstract

摘要： 为改善发酵鹿肉干的品质,对鹿肉干进行发酵工艺优化,并建立货架期预测模型。采用单因素和响应面试验设计,以剪切力为评价指标,结合感官评价,进行鹿肉干工艺优化,研究不同贮藏温度下发酵鹿肉干的挥发性盐基氮(TVB-N)和硫代巴比妥酸值(TBARS)的变化,利用阿伦尼乌斯方程建立货架期预测模型。结果表明,发酵鹿肉干的最佳工艺为戊糖片球菌:木糖葡萄球菌:植物乳杆菌体积比2:2:1,发酵剂接种量5%,发酵温度30 ℃,发酵时间45 h。TVB-N和TBARS的活化能Ea分别为36.42、24.95 kJ·mol^-1,指前因子k₀分别为2.17×10⁶、2.44×10⁴。验证结果表明,以TVB-N和TBARS为指标可以对发酵鹿肉干货架期进行准确预测。

关键词: 复合发酵, 鹿肉, 工艺优化, 货架期预测

Abstract: To improve the quality of fermented venison jerky products, fermentation process was optimized and shelf life prediction model for products was established. Process optimization of fermented venison jerky was carried out by using single factor and response surface experimental design, shear force and sensory evaluation were used as the evaluation indices. Changes of volatile base nitrogen (TVB-N) and thiobarbituric acid value (TBARS) of fermented venison at different storage temperatures were studied. Shelf life prediction model was established using Arrhenius equation. The results showed that the optimal conditions of the fermented dried venison were 5% for inoculant concentration [V(Pediococcus pentosaceus):V(Staphylococcus aureus):V(Lactobacillus plantarum)=2:2:1, V denoted volume], 30 ℃ for fermentation temperature , 45 h for fermentation time. Activation energy of TVB-N and TBARS were 36.42 and 24.95 kJ·mol^-1, their pre-exponential factors k₀ were 2.17×10⁶ and 2.44×10⁴, respectively. The results showed that TVB-N and TBARS could be used as the indices to predict the shelf life of fermented venison.

Key words: compound fermentation, venison, procedure optimization, shelf life prediction

中图分类号:

S872

马露, 孔维洲, 王丽萍, 张喜康, 王聪, 李佩佩, 刘敦华. 响应面法优化发酵鹿肉干工艺及其货架期预测[J]. 浙江农业学报, 2019, 31(12): 2109-2119.

MA Lu, KONG Weizhou, WANG Liping, ZHANG Xikang, WANG Cong, LI Peipei, LIU Dunhua. Optimization of processing conditions for venison jerky fermented by response surface methodology and its shelf life prediction[J]. , 2019, 31(12): 2109-2119.

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响应面法优化发酵鹿肉干工艺及其货架期预测

Optimization of processing conditions for venison jerky fermented by response surface methodology and its shelf life prediction

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