|
|
|
| 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.
|
|
|
|
|
|
|
|
| [1] |
LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao. Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat[J]. Meat Research, 2026, 40(7): 65-72. |
|
|
|
|
2019, Vol. 33 
