The research progress and development prospect of fermented beef products processing technology.

Abstract: The unique flavor and nutritional balance of fermented meat products are popular with many consumers as one of the hot spots in the research of modern meat productsThis paper mainly discusses the research progress of fermented beef products in the application of fermentation agent, fermentation process, fermentation characteristics, quality evaluation and preservation in recent years, puts forward the main problems in the research and development and production of domestic fermented beef products and gives a prospect to the development prospects of fermented beef products in China
Beef is the world's third consumption of meat high protein, low fat, rich in a variety of minerals and vitamins, delicious taste, strong flavor so that it enjoys the "meat in the proud son" of the United StatesWith the development of economy and the upgrading of the public diet structure of high-grade beef products by more consumers of favor accounted for the proportion of domestic meat consumption increased year by yearWith the continuous progress of biotechnology microbial fermentation technology in meat processing application gradually deepened and recognized by consumers that microbial fermentation can effectively improve product color, flavor and texture, such as inhibiting the growth and reproduction of corrupt bacteria extended shelf life to improve product safety and quality stability for the development of fermented beef products provideavast space
Fermentation beef products overview Fermented beef products are natural or man-made meat simply produced by fermentation bacteria or bioenzyme strain to produce a series of biochemical reactions to form a unique flavor, texture, color and long shelf life of a class of fermented meat products combining modern fermentation technology with traditional meat production processCompared with traditional beef products, the systematic action of fermented bacteria and endogenous cell metabolites in the fermentation process can optimize product flavor, color and texture to improve product quality and safety to shorten the production cycle, making the advantages of fermented beef products more prominent to meet the requirements of consumers for the safety, deliciousness and nutrition of meat products, it will inevitably become a trend in the future development of meat products industry
For fermented beef products: according to its origin can be divided into Turkish halal sausage, Italian spicy sausage, Lebanese Bologna sausage, Severat sausage and salami sausage according to its moisture content and moisture protein ratio can be divided into semi-dry fermented beef sausage and dry fermented beef sausage according to its degree of fermentation can be divided into low-acid fermented beef products (e.gfermented beef ham, Dry fermented beef sausage) and high-acid fermented beef products (such as American semi-dry fermented beef sausage) according to its processing process without accrued treatment can be divided into raw fermented beef products (mainly referred to fermented cold-conditioned beef) and cooked fermented beef products according to their product processing and meat products form can be divided into block, stuffed fermented beef products and edible fermented beef by-products such as fermented beef seasoning, fermented beef, fermented beef and fermented beef sauce
At the end of the century, western-style fermented meat production and processing technology introduced the traditional domestic bacon, sour meat, Jinhua ham and other representatives of Chinese fermented meat products taking into account the growing rich ness of China's beef resources and the nutritional value of beef as raw materials of fermented beef products are widely and in-depth research
The research progress of the processing technology of fermented beef products has done a lot of research work on the basic problems such as the quality characteristics, fermentation characteristics and mechanism of fermented beef products and the improvement of standardized production processes
Fermentation agent application as the core fermentation agent of fermented meat products can improve product quality and yield to reduce safety hazardsIn recent years, the fermentation agent applied to fermented beef products has made some progress in the source, type and function of the bacteria, no longer limited to plant-derived lactic acid bacteria or single-species meat source beneficial bacteria, a variety of strains mixed fermentation and functional fermentation agent research and development application has become a trendTo further understand the mechanism of the role of fermented bacteria in the fermentation process and to select and prepare compound fermentation agent according to the role of specific bacteria has become a difficult and key point of researchIt is thought that on the basis of bioinformatics and statistics, it is possible to apply macrogenomics, metalymic histology, proteomics and metabolomics analysis to fermentation agent compounding
At present, the research on the application of fermentation agent mainly focuses on the selection of dominant fermentation bacteria, the research and development of compound fermentation agent and the effect of different fermentation bacteria on product qualityXue Bing and others found that fermented beef ham inoculated with plant Lactobacillus and lichen spores can shorten fermentation and drying time to improve flavor and tendernessThe comparative experiments of Hu Meizhong and so on showed that the fermented beef jerky with the mixture of plant Lactobacillus and xylitose staphylococcus had significantly improved in color and textureEquivalous cloba can be used as an anti-listeria protective fermentation agent for fermented sausagesStudies have shown that lactobacillus bifidobacteria and plant Lactobacillus can significantly reduce bioamine content and improve product safetyThe research of fermentation agent in China has broad development potential and space to increase scientific and technological input to explore the abundant microbial resources in depth to separate and breed excellent bacteria from it to re-match the fermentation agent suitable for Chinese fermented beef products is the future research direction
Processing processand and technology Many varieties of fermented beef products their processing methods vary due to differences in raw materials, accessories, fermentation bacteria and fermentation conditions, but the basic processing principles are similar to the general processing process is: raw meat pre-treatment , mixing (addition of auxiliaries and inoculated fermentation agents) , fermentation , drying mature , (smoked) cooling packaging , finished productsMicrobial fermentation technology Fermentation is an extremely important part of the production process of fermented beef products In recent years, the main research fermentation process on the quality of fermented beef products (including sensory, safety, etc.) by controlling the ratio of fermentation agent bacteria and inoculation volume, fermentation time, fermentation temperature, aromas ratio and addition and other factors supplemented by different experimental design to optimize fermentation process to improve product qualityIt was found that Spanish dried cured ham inoculated with Henson de Bally yeast can produce a large number of esters, alcohols and ketones with good flavorXia Xiufang and other research shows that xylitose staphylococcus and cheese lactobacillus compound fermentation production of fermented beef kebabs have excellent sensory properties of better structureGuo Rui and other optimization to get the best fermentation conditions for plant Lactobacillus fermented air-dried beef jerky products color brown red, sauce fragrance unique, easy to chewZhang Fei and other optimization lactic acid lactococcus, plant Lactobacillus co-fermented cold conditionbeef beef process conditionsHow to further select high-quality bacteria in fermented beef products, optimize fermentation process to give full play to the role of microbial fermentation and improve product quality is the subject that scholars continue to study in depth
Application of enzymes and enzymes In meat processing, the application of enzymes in meat processing is usually reflected in meat tenderness, enzyme legal water extraction protein, recombinant meat gel structure improvement, meat preservation, improve feed conversion rate and improve meat qualityWith the in-depth understanding of the role of enzymes in meat products, enzymes and enzymes are gradually applied to the production of fermented beef products and become one of the methods of process improvementWang Yanling and other research have found that adding compound protease and rice-cone synthase enhances the flavor of fermented beef sauceXu Junqiang's research shows that the combination of fermentation agent and papaya protease can significantly improve the texture of fermented beef dry to promote protein decomposition and increase the content of free amino acids so that the product has good sensory qualitySuch as analysis of the protease secreted by Cogcotobacillus in certain conditions of purification and biochemical characteristics to conclude that the strain can be used as a fermentation agent or enzyme-producing strain to inoculate Harbin dry sausage In the study of fermented beef products, researchers focused on exploring the role of enzymes and enzymes in fermentation and maturation processes in attempting to replace fermentation agents with microbial effects such as microbial-derived proteases and lipases
Drying technology Drying process can reduce the moisture content of products, curb microbial corruption, extend the shelf life, improve product quality to fermented beef products production and processing plays an important role The scholars mainly focused on comparing the effects of different drying methods on product quality, using drying technology with new technologies, optimizing the drying process, drying mechanism and dynamics, etc Chen Lizhong in the fermented beef dry and cooked when the use of stage baking process can quickly reduce the moisture content and moisture activity of the product and play a role in sterilization Xie Xiaolei and others found that the combination of mid-infrared hot air drying can improve the dry beef color, tenderness, chewing and other texture characteristics Zhao Yan and other research shows that vacuum drying is the best drying method for fruit and vegetable compound fermented venison, which provides a reference for the study of the drying characteristics of fermented beef products How to develop a new energy-saving drying technology and special drying equipment suitable for fermented beef products not only guarantee product quality but also reduce the loss of nutrition and flavor is still a lot of problems to be solved
Fermentation characteristics The fermentation mechanism and fermentation characteristics of fermented beef products can be understood in depth by measuring and analyzing the physical and chemical index and its change law in the fermentation process Zhao Yan and other factors on the effect of different factors on the physical and chemical properties of lactic acid bacteria block-shaped fermented beef and optimize its fermentation process White chrysanthemum and other found that fermented bacteria have a significant effect on the change of peptides in the beef enema and Franke-seven is a good fermentation agent for rapid production of peptides Zhang Li and others found that in the fermentation process, the two products of beef meat gradually deepened elasticity to increase hardness, chewing reduce Zhou Yajun and other research shows that with the extension of fermentation time, the moisture content, value and nitrite content of fruit and vegetable compound meat gradually decreased the content of free amino acids gradually increased Protein hydrolysis experiments on fermented beef sausages with different fermentation agents found that the degradation of non-protein nitrogen content increased during processing The research on fermentation characteristics at this stage in China is still in the determination of physical and chemical index and the study of its changing law is very limited for the analysis of deeper fermentation mechanism should be more exploration and research in this respect
Quality evaluation Quality evaluation is of great significance to the research and development of fermented beef products The evaluation index can be divided into sensory, physical and microbial index three evaluation methods are divided into sensory evaluation and objective determination The objective determination mainly includes shear force method, texture profile analysis () method, chromatic difference method, color comparison method, gas-phase chromatography mass spectrometry mass spectrometry usage, electronic nose method, fingerprint mapping technology and electronic tongue method Shakun and so on used solid-phase micro-extraction method to extract the volatile aroma composition in fermented beef and use gas-phase-sniffing mass spectrometry usage for qualitative and quantitative analysis Fan Wen, etc applied the electronic tongue technology to the smell of fermented Sichuan-flavored sausage saherin to study and identify the effect is remarkable Cheng Jianbo and other research shows that low-frequency MRI technology can be used to effectively monitor and predict the physical and sensory indicators in the dry drying process of fermented beef
The small peptides and free amino acids obtained by the strong hydrolysis of myogenous fibrin in dry fermented sausages were identified by liquid chromatography and mass spectrometry With the development of bioengineering technology, the increasingly advanced testing project has perfected the quality assessment and monitoring of fermented beef products
The results of such studies have shown that lactic acid bacteria and micropoccal growth and protein oxidation acceleration during the ultrasound treatment of Italian sausages help to maintain the total hemoglobin content during sausage storage Zhang Bin and others found that the synergy between ultrasonic and herbal fluids can make beef balls stored in the conditions of the s In order to better apply ultrasonic technology to fermented beef products to study the mechanism of its effects on meat-derived microorganisms and to combine it with other sterilization techniques is the focus of further research
The researchers also pay attention to the quality changes in fermented beef products during storage It was found that beef sausages were inoculated with lactobacillus lactobacillus and lactic acid tablets significantly improved their sensory characteristics and hygiene safety during storage period The quality results of comparative fermented beef jerky and traditional beef jerky storage, such as Liang Chengyun, show edited that fermentation significantly improved the tenderness of beef Gao Wei studied the quality changes during the storage of beef dried fermented sausages and found that lactic acid bacteria fermentation can effectively inhibit the growth of harmful bacteria and prolong their shelf life The quality change during the storage of fermented beef products affects how consumers can accept them by controlling storage conditions and the application of storage technology as far as possible without affecting the quality of the products to extend their shelf life is the content of further exploration by researchers
The main problems in the research and development and production of fermented beef products in China Although China is a large country of meat production and consumption, the industrialization and systematic research on fermented beef products started late and there is a shortage of high-quality fermentation agents, imperfect related standards, low yield and high cost, which seriously restrict the further development of fermented beef products in China Domestic fermented beef products in the research and development process there are some key technologies not resolved including excellent fermentation agent screening, compounding and its conditions, mechanisms such as the introduction of genetic technology to build strong bacterial inexorin, rapid acid production and other bacteria selection of non-destructive, efficient, fast and simple fermentation beef products physical and chemical index determination technology such as the use of mass spectrometry proteomics technology to identify the mature process of peptides Compared with foreign research and development technology is more advanced mature China's fermented beef products industry base is relatively weak Therefore, it is urgent to study the relevant processing and preservation technology, improve the quality of fermented beef products, establish the relevant quality and safety standards and index monitoring system, and realize the industrialization of production
The prospect of the development of fermented beef products The advantages of high nutritional value, safety and convenience, long shelf life and so on are the first choice for healthy food in order to meet people's demand for meat products while reducing the intake of fat and cholesterol in people's normal diet The development of China's fermented beef products should combine foreign advanced technology with domestic traditional technology integrated with microbial breeding, fermentation engineering and other biotechnology screening performance excellent fermentation bacteria and promote the development of fermentation agent to improve the product fermentation characteristics to adapt to Chinese consumption habits at the same time targeted improvement of fermentation process, standard technical standards to further improve the safety of fermented beef products to improve the sterilization and packaging technology to extend the shelf life to produce nutritional balance, unique flavor, better quality of fermented beef products Deepening scientific and technological research to promote the solution of the key technology problems of fermented beef products and the development of new products makes the production of fermented beef products in China move towards the direction of industrialization, scale and standardization to promote the development of fermented beef products in China Source: Meat Research.