腊肉源酵母菌对发酵牛肉品质特性的影响

在发酵牛肉加工中，添加源于河南信阳腊肉的季巴蒙毕赤酵母以及四川绵阳腊肉的汉逊德巴利酵母作为发酵菌株，以研究特色腊肉源单菌株发酵对发酵牛肉品质的影响，选择地方特色产品和空白作为对照，进行产品水分含量、水分活度（aw）、pH值、蛋白质含量、亚硝胺含量、质构及感官评价等特性指标的测定与分析。结果表明，两株菌株单菌株发酵牛肉硬度适中，弹性和咀嚼性显著高于传统产品，其整体可接受性和传统腊肉未见显著差异，而且水分含量，pH值与亚硝胺含量显著低于传统腊肉制品。综合分析显示两种酵母菌均可作为发酵剂用于发酵肉制品生产，以提升产品品质和安全性。

Effects of Cured Meat-derived Yeasts on the Quality Characteristics of Fermented Beef

During the processing of fermented beef, Pichia diba from Xinyang cured meat and Baryces hensonensis from Sichuan cured meat were used as the fermentation strains. In order to study the effects of fermentation with a single strain on the quality of fermented beef, the local special products and blank groups without starter were used as controls, the water content, water activity (aw), pH value, protein content, nitrosamine content, texture, sensory score and other characteristic indicators of fermented beef were analyzed. The results showed that the two types of fermented beef produced with a single strain, Pichia diba or Baryces hensonensis, had the moderate hardness, with their elasticity and chewiness being significantly higher than those of traditional products. There was no significant difference in overall acceptability compared with traditional cured meat, and the water content, pH, and nitrosamine content were significantly lower than those of traditional cured meat products. Comprehensive analysis reveals that both yeasts can be used as the starters for the production of fermented meat products to improve product quality and safety.