Effects Of Starter Cultures And Papain On The Quality Of Fermented Jerky

In this study we use a kind of mixed starter cultures which compounded by Staphylococcus carnosus、Pediococcus pentosaceus、Pediococcus acidilactici Staphylococcus xylosus, at the same time, a certain amount of the papain was added as a additive to improve the beef tenderness. Through the combination of mixed starter cultures and papain, we find the best optimum proportion, based on this result, we take research into the quality of fermented jerkyAccording to the compound experiment,under the same process, when starter cultures’addition level is 0.2g/kg, papain’s addition level is 2.4×106U/kg, the texture of fermented jerky to achieve the best results,resilience is 8.22N/mm.sec, tenderness is 7.63N/mm, all significantly lower than other groups (p< 0.05); we can obtain the optimization fermented jerky technology, sousing the beef in 4℃ for 16-24 hours,fermented time is 24 hours (temperature:25℃, humidity:95℃98%), first drying phase time is 24 hours (temperature:15℃, humidity:95-90%), second drying phase time is 48 hours (temperature:14℃, humidity:75-85%), maturity time is 72 hours (temperature:13℃, humidity:65-70%)According to the assay of fermented jerky quality can be obtained, starter cultures and papain’s addition have many advantages,which can significantly improve the fermented jerky’s texture,the hardness of optimum group is 2418, the resilience of optimum group is 0.754, the cohesiveness of optimum group is 0.795; secondly,starter cultures and papain’s addition can promote the decomposition of proteins, the proteins of optimum group is 38.78% significantly lower than other groups; thirdly starter cultures and papain’s addition can increased the content of free amino acids, and the content of optimum group’s free amino acids is 70.935mg/100mg; at last,the optimum group has good color and excellent sensory quality, in line with the tastes of the public.