| In recent years,the sika deer domestication industry in Ningxia has developed rapidly and the venison resources have become increasingly abundant.The venison is favored by consumers because of its high protein,low subcutaneous fat and intramuscular fat,low cholesterol,and hemoglobin.However,the deep processing products are insufficient,and the research and development of venison products are lagging behind.The problem has been highlighted,and the unreasonable structure of deer products has seriously restricted the development of venison products.Therefore,this paper uses fermentation technology to develop a new type of artificially oriented fermented fat-filled venison dry product,to test and analyze various indicators of the product,to evaluate the product quality,and to ferment the deer in different storage temperatures.The establishment of a predictive model for the shelf life of dried meat provides a theoretical basis for the storage and distribution of fermented fat venison.The specific research contents and results are as follows:(1)Study on fermentation characteristics of starter.Lactobacillus plantarum(Lactobacillus plantarum subsp.Plantarum,CICC 20022),Staphylococcus aureus(Staphylococcus xylosus,CICC 10145)and Pediococcus pentosaceus(Pediococcus pentosaceus,CICC 22227)were selected as fermentation strains to determine their fermentation characteristics.The results showed that the best harvest time of the three bacteria was 20?24 h,28?30 h,14?16 h;Lactobacillus plantarum and Pediococcus pentosaceus have strong acid-producing ability,and Staphylococcus aureus has weak acid-producing ability.The salt concentration is less than 6%.The three strains have strong activity and good growth;Lactobacillus plantarum and Staphylococcus aureus have only protease activity,while Pediococcus pentosaceus has not only protease activity but also lipase activity;Lactobacillus plantarum and pentose There is a weak antagonistic effect between Pediococcus,and there is no antagonistic effect between the other strains;according to the above three strains,a composite starter can be made to make up for the deficiency of the fermentation characteristics of the strain.The viable counts of the three strains were:Lactobacillus plantarum(14±5)108 CFU/mL,Staphylococcus aureus(25±6)109 CFU/mL,Pediococcus pentosaceus(98±4)109 CFU/mL,all meet the requirements of the inoculum of fermented meat strains.(2)Optimization study on fermentation process of fermented venison.The optimal fermentation process for fermented venison was determined by single factor and response surface optimization experiments:the optimal ratio of the fermentation agent to the species was Pediococcus pentrea(Pediococcus pentosaceus,CICC 22227):Staphylococcus aureus(Staphylococcus xylosus,CICC 10145):Vegetable milk Bacillus(Lactobacillus plantarum subsp.Plantarum,CICC 20022)=2:2:1,the inoculating concentration of the fermenting agent was 5%,the fermentation temperature was 30?,and the fermentation time was 45 h.The minimum shearing force of the fermented venison under the process conditions was 9371.45 g.Good tenderness quality.(3)Study on the effect of fat on the quality of fermented venison.By artificially adding chicken fat during the preparation of dried meat,the color,moisture content,pH,hardness,volatile matter,amino acid and fatty acid of the three products of no fermentation,no fat,no fat,and fattening are carried out.The comparison and determination,combined with the senses,determined that the fermented fat-filled venison was the best product.The specific performance was as follows:although the color of the fermented fat venison was affected by lipid oxidation,the L*value was slightly lower,but the a*value and b*The values were significantly higher than the non-fat group.In the aspect of water,the fermented fat-removing group was much lower than the non-fermented and non-fat-living group,slightly higher than the fermentation-free fat-free group.The pH and hardness of the fermented fat-removing group were lower than the other two groups,and the volatile compound was fermented and fat-fat group.Compared with the other two groups of olefins,aldehydes,acids and alkanes,there is an increase compared to alcohols.In addition,the 12 groups of amino acids measured in the 12 groups of amino acids were higher in the two groups than in the non-fermented and non-fat group.The fermented fat group was compared with the fermented non-fat group,saturated fatty acids,monounsaturated fatty acids,polyunsaturated fatty acids,increased by 2.67%,1.48%,and 2.16%,respectively.In terms of fatty acids,the fermented and fatliquoring group showed significant increase compared with the other two groups,whether it was saturated fatty acids,monounsaturated fatty acids or polyunsaturated fatty acids.The venison dried after fermentation and fatening has good amino acid and fatty acid composition and has high nutritional value.In combination with the sensory score,the venison has a certain advantage in the overall quality of appearance,color,flavor and taste after fermentation and fat addition.(4)Establishment of a predictive model for the shelf life of fermented fat-filled venison at different storage temperatures.Representative TVB-N values of meat products during storage by three representative storage temperatures at-40C(ice temperature storage),4?(low temperature storage),and 25?(normal temperature storage)Based on the TBARS value,the dynamic prediction model was constructed by Arrhenius formula.The activation energies Ea of fermented fat-filled venison were 36.42 and 24.95 KJ/mol,respectively.The former factors k0 were 2.17×106 and 2.44×104,respectively.The shelf life prediction models obtained by formula operations are:tTVB-N=1.5257x exp(-14.59)x exp(-4380.9/T)tTBARs=0.0649×exp(-10.104)x exp(-3001.5/T)It is verified that the predicted shelf life of the model with the TVB-N value as the key quality factor is within 10%,and the fitting accuracy is high.It can quickly and accurately predict the fermentation of fat-filled venison at-4-25?.Dry shelf life. |
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