Optimization of Pure Culture Pre-Fermentation Conditions for Suanzharou, a Traditional Tujia Ethnic Fermented Meat Product in Southeastern Chongqing
RAN Chunxia, CHEN Guangjing, DENG Huiling
1.Chongqing Engineering Technology Research Center of Anti-Cancer Natural Medicine, Department of Public Health and Management, Chongqing Three Gorges Medical College, Chongqing 404120, China; 2.Chongqing Key Laboratory of Processing and Storage of Agricultural Products, College of Food Science, Southwest University, Chongqing 400715, China; 3.Chongqing Institute for Food and Drug Control, Chongqing 401121, China
Abstract：Response surface methodology (RSM) was applied to optimize the pure culture per-fermentation conditions for Suanzharou. Using one-factor-at-a-time method, fermentation time, temperature, inoculum amount and sucrose addition were chosen as independent variable and the activities of lactate dehydrogenase, protease and lipase as response values. A mathematical model was established using the Box-Behnken experimental design. The optimal fermentation conditions were determined as follows: fermentation time 30 h, fermentation temperature 34 ℃, inoculum amount 8%, and sucrose addition 4%. Under these optimal conditions, the activities of lactate dehydrogenase, protease and lipase were 102.92, 41.58 and 11.86 U/mL, respectively, which were all desirable for Suanzharou processing.
冉春霞，陈光静，邓惠玲. 渝东南地区土家特色酸鲊肉纯种发酵前期发酵条件优化[J]. 肉类研究, 2019, 33(10): 29-35.
RAN Chunxia, CHEN Guangjing, DENG Huiling. Optimization of Pure Culture Pre-Fermentation Conditions for Suanzharou, a Traditional Tujia Ethnic Fermented Meat Product in Southeastern Chongqing. Meat Research, 2019, 33(10): 29-35.
2019, Vol. 33 
