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    Home > Biochemistry News > Microbiology News > The effect of microbial fermentation agent on the processing process and product characteristics of wind sheep leg.

    The effect of microbial fermentation agent on the processing process and product characteristics of wind sheep leg.

    • Last Update: 2020-07-30
    • Source: Internet
    • Author: User
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    The influence of

    microbial fermentation agent on the processing process and product characteristics of Sichuan wind sheep leg

    summary: To study the effect of microbial fermentation agent on the different processing stages and product characteristics of sichuan traditional wind sheep legs, the results show that: water content and moisture activity (watery, aw) of feng sheep leg decreased rapidly in the initial stage of air dry fermentation, gradually flattened in the late stage; The residual amount of sodium nitrite decreased gradually, the peroxide value, thiopental baritone acid reaction value and volatile salt-based nitrogen content gradually increased, the product content of the added microbial fermentation agent changed more, the fermentation process was faster, the fermentation microorganism showed a very significant inhibition of fat oxidation and reduction of nitric acid (sodium nitrate and nitric acid) residue, which appeared in the early stages of pickling and fermentation.

    wind sheep leg is a traditional chinese characteristic sage, the product is made from the sheep's hind legs as raw material, after finishing, salting, marinating, natural air drying and storage and maturation. The research shows that traditional pickled products such as wind sheep legs belong to the typical semi-dry moisture food (intermediate moisture foods) of 0.70 to 0.80, with excellent non-cooling storage ability, and a long time natural dried products are accompanied by a certain microbial fermentation process, but participate in microbial fermentation The effect is much smaller than that of Western fermented meat products, and the formation of its unique flavor mainly depends on the process of drying with the leading rationalization, microbial participation in the fat and protein decomposition, oxidation and other reactions, gradually produce aldehydes, ketones, acids and other small molecular compounds, the longer the air dry fermentation time, the more significant the role of microorganisms. The advantages of microorganisms in the processing of Chinese cured meat products such as ham depend on processing products and environment and many other factors, its role is multi-faceted, such as lactic acid bacteria and staphylococcus can promote the decomposition of nitrates in products and the formation of aromatic flavor substances;

    to learn from Western microbial intervention technology, by adding microbial fermentation agent to improve flavor and quality, shorten the fermentation period, to achieve safe and controllable, become a traditional pickled products research hot spot. For example, the screening of microorganisms such as saccharine, mutated micrococcal, xylitose staphylococcus and lactic acid bacteria for traditional ham and other pickled products can improve flavor, reduce nitrite residues, and increase the content of free amino acids. The addition of straight-cast almost freeze-dried bacteria containing staphylococcus aureus, xylitose, etc. in sausages and salami can significantly enhance the flavor of the product while causing the pH to not drop excessively. Studies on the application of fermentation agents to Chinese pickled products show that only those fermentation bacteria with long fermentation time and low pH reduction, such as compound strains such as staphylococcus, Henson de Baly yeast, and stable quality, easy use, multi-bacterial compound direct-cast freeze-dried bacteria, have the possibility of being used in Chinese pickled bacon products.

    previous studies on the characteristics of wind leg products were directed at natural air-dried products and did not involve microbial intervention sedatives. This study added commercial direct-to-the-action microbial fermentation agent to Sichuan wind sheep leg processing, to control traditional products without adding fermentation bacteria, and to the moisture content, aw, pH, NaCl content, peroxidized value (peroxide, POV, POV) of the different stages of pickling, air-drying fermentation, post-fermentation and finished products.), thiobarbital acid reactants (thiobarbituric acid reactive substance, TBARs), total volatile salt-based nitrogen (total volatile basic nitrogen, TVB-N) content, nitrite content and other indicators to investigate the effects of microbial fermentation agents on product characteristics.

    1 materials and methods

    1.1 materials and reagents

    adult Nanjiang Yellow Sheep, provided by Sichuan North Pastoral Nanjiang Yellow Sheep Group Co., Ltd.; Taphylococus carnosus, Staphylococcus xylosus, Pedioccus pentosaceus and Hansan de Baliyays.

    1.2 Instruments and Equipment

    Intelligent Control Fermentation Air Drying Device Jiaxing Aibo Industrial Co., Ltd.; TJA3130N Electronic Balance Shanghai Minqiao Precision Science Instrument Co., Ltd.; ZFD-A5140 Blowwind Drying Box Shanghai Zhicheng Analysis Instrument Manufacturing Co., Ltd.; HD-3A Moisture Activity Instrument Shanghai Huake Instrument Manufacturing Co., Ltd.; Graph Instruments International Trade (Shanghai) Co., Ltd.; CR-400 Colormeter Konica-Menunda (China) Investment Co., Ltd.; UV-1100 UV-Visible Spectrophotometer Shanghai Meitumeter Instrument Co., Ltd.; KDN-102C Nitrogen Fixed Nitrogen Meter Fiber Instrument Co., Ltd.; HC-2518 high-speed centrifuge Anhui Zhongke Science Instrument Co., Ltd.

    1.3 method

    1.3.1 wind sheep leg making

    1.3.1.1 product formulation and experimental group set

    Nanjiang yellow sheep slaughtered after taking the hind legs as raw materials, per 1,000 g meat salt added 70 g, sodium nitrite 0.1 g, D-isocortic sodium hemorrinys00, glucose 5.0 g, eight peppers, 2 g. Set up the traditional natural air-drying group (Group A) without adding fermented bacteria and the experimental group (Group B) that adds direct-to-cast freeze-dried bacteria.

    1.3.1.2 production process and main technical parameters

    finishing , finishing material (using vacuum mixing method to apply the auxiliary material evenly on the leg of the sheep, adding the fermentation agent directly mixed with the auxiliary material) - into the cylinder marinating (4 degrees C, 10 d, during the up and down 3 to 4 times) , cleaning hanging , cleaning and drying , fermentation , fermentation , 50% 5%, 26 d, to the quality loss of 30% to 32%) - cut section, vacuum packaging , storage (6 to 8 degrees C, 15 d) , finished

    1.3.2 indicator detection

    on the raw materials of wind sheep legs (RM), pickled (AP), fermentation air-drying 2 to 26 days (FD2 to FD26) and vacuum storage 15 d after the finished product (PS) According to the national standard method for the following indicators: 1) moisture content: reference GB/T 5009.3-2016 "Food Safety National Standard Food Moisture Measurement" in the direct drying method; Water activity meter measurement in "Measurement of moisture activity of food safety national standard food" in food safety; 3) pH: reference to GB 5009.237-2016 "Measurement of national food standard pH for food safety"; 4) NaCl content: reference GB 5009.42-2016 "Measurement of national salt index of food safety"; 5) TVB-N content: reference to GB 5009.228-2016 "Determination of volatile salt-based nitrogen in national food safety national standards"; 6) POV: Reference to GB 5009.227-2016 "Food Safety National Standard Food Peroxide Value Determination" in the titration method; 7) TBARs value: reference GB 5009.181-2016 "The measurement of peroxide values" Determination of propylene dialdehyde in national food for food safety; 8) nitrite content: reference to GB 5009.33-2010 "National standard food safety of central Asian nitrates and nitrates determination" in the hydrochloric acid acetate method.

    1.4 data processing

    using Origin 7.5 software for statistical analysis of the data using SPSS 18.0 software.

    2 results and analysis

    2.1 wind sheep leg processing processing process moisture content and aw change

    from Figure 1 to 2 can be seen, 2 groups of wind sheep legs in the pickling stage and packaging storage stage of water content did not see significant changes, in the early stage of dry fermentation water content decreased faster, the later gradually flattened, in line with the meat dry water loss law, and adding fermentation agent group The change of aw shows the same trend as the decrease of moisture content, and the effect of adding fermentation agent is more significant than the change of moisture content. The moisture content and aw change of group B wind sheep leg are obviously greater, which is to some extent beneficial to the stability of lamb ham conservation. The moisture content of group A and Group B wind sheep legs were 30.5% and 29.3%, respectively, and 30.6% and 29.4% after 15 d in vacuum packaging, while aw was 0.741 and 0.735 after dry fermentation, and 0.770 and 0.752 were after 15 d of vacuum packaging storage. The moisture content of the 2 groups of wind sheep legs was not much different, and aw showed significant differences, the reasons to be explored.

    2.2 wind leg processing processing processp, NaCl content and nitrite residue changes

    from Figure 3, 2 groups of products pH are shown fermentation began to decline rapidly in 1 week, in the late maturation gradually rebounded trend. Group A without fermentation agent was less varied, with an initial pH of 6.1, 6.3 after fermentation drying, nearly 6.4 for finished products, and a minimum of 5.92 on the 8th day of fermentation drying. This is also a typical feature of traditional Chinese pickled fermented meat products, microbial participation on the pH of the impact is not particularly large. Guo Liyang and other research, with the increase of the fermentation air-drying process pH, the endogenous protease activity of meat, so that protein decomposition produces amines, ammonia and alkaline amino acids and other alkaline substances, mature lamb ham pH value can rise to about 6.5, and this pH increase is an important condition for Chinese wind sheep legs to show fresh taste, when pH inline can make the largest amount of sodium glutamate in the state of fresh taste.

    the change of group B pH of adding fermentation agent is obviously greater, the initial pH is 6.1, the 10th day of fermentation drying pH is 5.4, the minimum value is reached, the fermentation drying ends 5.3, the finished product is close to 5.8. The decrease of pH in the processing process is very important for the quality structure, flavor formation and storage of fermented meat. Microbial fermentation agents obviously lead to a significant decrease in the pH of the product. In Western-type fermented meat products, when the pH is below 5.5 is a low acidity fermented intestine. For Chinese fermented meat products, the acceptable pH value is above 5.7. Meat products with obvious sour taste do not adapt to Chinese consumption habits.

    can be seen from Figure 4, when adding salt marinade meat NaCl content of about 6%, with the reduction of processing process moisture, NaCl content is bound to gradually increase, and in each stage content difference significantly (P 0.05), Group A and Group B products final NaCl content of 12.20% and 11.91%, add fermenter products slightly lower, but 2 groups of differences are not significantly (P 0.05). The NaCl in ham is closely related to the formation of the product's unique flavor, is a direct source of salty taste in the ham taste, and is also a fresh aid of glutamate, which makes the fresh taste of ham more prominent. To promote the gradual enhancement of the rich aroma of traditional fermented ham, and to ensure adequate anti-corrosion and antioxidant acid performance of the product, the Content of NaCl should be about 13%. In the modern low temperature control of the processing and storage conditions, even if the NaCl content is low, the product has better quality stability, its NaCl content should be maintained at 11% to 12%. NaCl content has a certain effect on the degree of fat oxidation, The low content of NaCl will affect the degree of fat oxidation, can not produce a fresh ham aroma, but produces acid, halama, and make fat oxidation yellow.

    by Figure 5 can be seen: after the raw meat added sodium nitrite marinating, Group A and B products sodium nitrite content is 26.91, 25.12 mg/kg, respectively; Adding fermentation microorganisms can significantly reduce nitrite residues, which is evident in the early stages of pickling and fermentation, and is more pronounced with the differences in the fermentation air-drying process. Previous studies have also shown that microbial fermentation bacteria degrade and degrade nitrates (sodium nitrate and sodium nitrite) in cured fermented meat products.

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