CAJ | 학술논문

目的：通过控制变量法对比自制发酵剂与商业发酵剂对火腿品质及感官评定的影响。方法：利用自制发酵剂（植物乳杆菌接种量为7（lg （CFU/g））、地衣芽孢杆菌接种量为5（lg （CFU/g））和商业发酵剂（清酒乳杆菌接种量为7（lg （CFU/g））、肉糖葡萄球菌接种量为6（lg （CFU/g））），以牛里脊为原料，分成4组：TZ25组（25℃发酵，自制发酵剂组）、TS25组（25℃发酵，商业发酵剂组）、TZ15组（15℃发酵，自制发酵剂组）、TS15组（15℃发酵，商业发酵剂组）制作牛肉发酵火腿。结果：在相同的干制条件下，TZ25组的水分含量和水分活度显著低于TS25、TZ15和TS15组；且TZ25组获得较理想的pH值和感官评分；但TS15组与TS25组具有较好的色泽；TZ25组和TS25组的TBARs值显著低于TZ15组和TS15组。结论：在25℃用自制发酵剂制作发酵火腿是可行的，且与商业发酵剂组相比可以缩短发酵和干制时间，改善风味和嫩度。
목적：통과공제변량법대비자제발효제여상업발효제대화퇴품질급감관평정적영향。방법：이용자제발효제（식물유간균접충량위7（lg （CFU/g））、지의아포간균접충량위5（lg （CFU/g））화상업발효제（청주유간균접충량위7（lg （CFU/g））、육당포도구균접충량위6（lg （CFU/g））），이우리척위원료，분성4조：TZ25조（25℃발효，자제발효제조）、TS25조（25℃발효，상업발효제조）、TZ15조（15℃발효，자제발효제조）、TS15조（15℃발효，상업발효제조）제작우육발효화퇴。결과：재상동적간제조건하，TZ25조적수분함량화수분활도현저저우TS25、TZ15화TS15조；차TZ25조획득교이상적pH치화감관평분；단TS15조여TS25조구유교호적색택；TZ25조화TS25조적TBARs치현저저우TZ15조화TS15조。결론：재25℃용자제발효제제작발효화퇴시가행적，차여상업발효제조상비가이축단발효화간제시간，개선풍미화눈도。
The purpose of this study was to compare the effects of commercial and laboratory-made meat starter cultures on the quality and sensory characteristics of fermented beef ham. The laboratory-made starter culture was formulated with 7 (lg (CFU/g)) of Lactobacillus plantarum and 5 (lg (CFU/g)) of Bacillus licheniformis, and the commercial one consisted of 7 (lg (CFU/g)) of Lactobacillus sake and 6 (lg (CFU/g)) of Staphylococcus carnosus. In this experiment, beef tenderloin was used as the raw material. Four experimental groups were set up:TZ25 (fermentation with the laboratory-made starter culture at 25℃); TS25 (fermentation with the commercial starter culture at 25 ℃); TZ15 (fermentation with the laboratory-made starter culture at 15℃);TS15 (fermentation with the commercial starter culture at 15℃). The results indicated that the moisture content and water activity of TZ25 were significantly lower than those of TS25, TZ15 and TS15, and the pH and sensory evaluation scores of TZ25 were better than those of other groups. But the color of TS15 and TS25 was better, and the TBARs values of TZ25 and TS25 were significantly lower than those of TZ15 and TS15 under the same drying conditions. It is feasible to produce fermented ham with the laboratory-made starter culture at 25℃, with shortened fermentation and drying time and improved flavor and tenderness.