SU Yufan, LI Yan, Alatengtogusi, XIA Yanan
Beef jerky was prepared by using the hind leg meat of cattle and mixing (1∶1) fermentation with Lactobacillus delbrueckii YN-01 and Pediococcus acidilactici S3-3. The effect of fermentation conditions such as inoculum, fermentation temperature and time on the texture, flavor, color, sensory and physicochemical quality indicators of fermented beef jerky were explored by conventional detection methods, texture analyzer, colorimeter and electronic nose, etc. The results showed that fermentation starter inoculum, fermentation temperature and time all had significant effect on the sensory, physicochemical, texture and color quality indicators of fermented beef jerky (P<0.05). Under the conditions of inoculum 5%, fermentation temperature 33 ℃ and time 24 h, the pH value, sensory score, moisture content, water activity, L* value, a* value, b* value, elasticity, adhesiveness, resilience, hardness, cohesion and chewiness of fermented beef jerky were 6.37, 92.70, 42.43%, 0.844, 26.13, 2.8, 6.50, 0.79, 8 630.13, 0.257, 14 195.57 g, 0.578, 6 824.41, respectively. E-nose detection results of fermented beef jerky flavor showed that different inoculum, fermentation temperature, and fermentation time significantly affected the composition of odor substances in the product (P<0.05). The dominant odorants were organic sulfides (W2W), terpenes (W1W), alkanes (W1S), ethanol (W2S), alkanes (W3S), and nitrogen oxides (W5S). Principal component analysis (PCA) could effectively distinguish fermented beef jerky samples with different fermentation conditions based on electronic nose response values.
