响应面法优化发酵鹿肉干工艺及其货架期预测

为改善发酵鹿肉干的品质,对鹿肉干进行发酵工艺优化,并建立货架期预测模型。采用单因素和响应面试验设计,以剪切力为评价指标,结合感官评价,进行鹿肉干工艺优化,研究不同贮藏温度下发酵鹿肉干的挥发性盐基氮(TVB-N)和硫代巴比妥酸值(TBARS)的变化,利用阿伦尼乌斯方程建立货架期预测模型。结果表明,发酵鹿肉干的最佳工艺为戊糖片球菌:木糖葡萄球菌:植物乳杆菌体积比2:2:1,发酵剂接种量5%,发酵温度30 ℃,发酵时间45 h。TVB-N和TBARS的活化能Ea分别为36.42、24.95 kJ·mol^-1,指前因子k₀分别为2.17×10⁶、2.44×10⁴。验证结果表明,以TVB-N和TBARS为指标可以对发酵鹿肉干货架期进行准确预测。

Optimization of processing conditions for venison jerky fermented by response surface methodology and its shelf life prediction

To improve the quality of fermented venison jerky products, fermentation process was optimized and shelf life prediction model for products was established. Process optimization of fermented venison jerky was carried out by using single factor and response surface experimental design, shear force and sensory evaluation were used as the evaluation indices. Changes of volatile base nitrogen (TVB-N) and thiobarbituric acid value (TBARS) of fermented venison at different storage temperatures were studied. Shelf life prediction model was established using Arrhenius equation. The results showed that the optimal conditions of the fermented dried venison were 5% for inoculant concentration V(Pediococcus pentosaceus):V(Staphylococcus aureus):V(Lactobacillus plantarum)=2:2:1, V denoted volume], 30 ℃ for fermentation temperature , 45 h for fermentation time. Activation energy of TVB-N and TBARS were 36.42 and 24.95 kJ·mol^-1, their pre-exponential factors k₀ were 2.17×10⁶ and 2.44×10⁴, respectively. The results showed that TVB-N and TBARS could be used as the indices to predict the shelf life of fermented venison.