摘要
以兔腿肉为原料，经腌制、发酵，采用L9（3）^4正交试验，研制兔肉发酵火腿，测定其pH值、游离氨基酸和三甲胺-氮含量，建立发酵菌株的最佳组合。结果表明当菌株L26、C18、Y163之间的比例为3：3：2，接种量为3×10^7cfu／g、3×10^7cfu／g、2×10^7cfu／g，发酵温度30～35℃时，火腿中的游离氨基酸含量高，品质最好。
Rabbit legs were pickled and fermented in order to establish the best combination of fermentation strains. With the L9 （ 3 ） 4 orthogonal test, pH value, the content of free amino acid and trim ethylamine-N were measured. The results showed that when fermented at 30 -35℃, the proportion of L26 ,C18 and Y163 was 3： 3：2 , and the inoculums were respectively 3×10^7cfu/g,3×10^7cfu/g,2×10^7cfu/g, the quality of ham was the best with the highest contents of free amino acid.
出处
《扬州大学烹饪学报》
2010年第1期38-42,共5页
Cuisine Journal of Yangzhou University
基金
江苏省科技厅苏北技术创新基金项目(BN2008044)
