Processing Optimization of Fermented Dried Meat Slice with Natto

YAO Fang; CHU Jieming; YIN Chenyao; ZHAO Ruijing; QU Xinyi

doi:10.13386/j.issn1002-0306.2021060195

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 231-240. > DOI: 10.13386/j.issn1002-0306.2021060195

YAO Fang, CHU Jieming, YIN Chenyao, et al. Processing Optimization of Fermented Dried Meat Slice with Natto[J]. Science and Technology of Food Industry, 2021, 42(21): 231−240. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060195.

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Processing Optimization of Fermented Dried Meat Slice with Natto

1.
Department of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, Taizhou 225300, China
2.
Jiangsu Shuangyu Food Co., Ltd., Jingjiang 214500, China

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Received Date: June 22, 2021
Available Online: August 31, 2021

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Abstract

Abstract

In order to enrich the varieties of dried meat slice and improve the nutritional value of dried meat slice, the effects of water to natto ratio, natto liquid addition, fermentation time and sucrose addition on the quality of natto fermented dried meat slice (NDMS) were studied with shear force, moisture content, color difference and sensory score as indexes. On this basis, the shear force and sensory score were used as response values, the fermentation process condition was optimized by using response surface design. The results showed that the optimal technology of natto fermented dried meat slice were as follows: the ratio of water to natto was 1.5:1, the amount of natto liquid was (8.0 g/100 g), the fermentation time was 18 h, and the amount of sucrose was (20.7 g/100 g). Under these conditions, the prepared dried meat slice has bright red color, unique aroma and taste of natto, good tenderness, good taste, high protein (38.6 g/100 g) and low fat (8.4 g/100 g), the measured shear force was (49.86±0.29) N, and the sensory score was (93.25±0.58). There was no significant difference with the predicted value of the model. The model has good fitting and reliable test results.
- natto,
- dried meat slice,
- fermentation,
- quality,
- process optimization

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References (30)

References

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