传统风鸭中蛋白分解菌株的筛选及在香肠中的应用

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 222-227.

传统风鸭中蛋白分解菌株的筛选及在香肠中的应用

王小兰

扬州大学

收稿日期:2011-10-31 修回日期:2013-01-10 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 王小兰 E-mail:wangxiaolan1211@163.com
基金资助:
江苏省科技支撑计划;江苏省自然科学基金：不同腌制工艺对低温肉制品品质形成的作用机理研究

Strains of high protein hydrolysis screened from Air-dried duck and the application to sausage

WANG xiaolan

Received:2011-10-31 Revised:2013-01-10 Online:2013-02-15 Published:2017-12-29
Contact: WANG xiaolan E-mail:wangxiaolan1211@163.com

摘要/Abstract

摘要：

研究从传统风鸭中筛选蛋白分解菌株并应用于香肠。筛选出目的菌株C94并测定香肠在成熟过程中的理化指标。通过自然发酵的空白组（CK）和添加发酵剂的实验组进行比较，结果表明，实验组的Aw值、pH值迅速降低，更好的保障发酵香肠的安全性，实验组天门冬氨酸、谷氨酸、酪氨酸、赖氨酸等含量均有一定程度的增加，其中赖氨酸含量为135.82mg/100g，而CK组仅为37.32 mg/100g。采用顶空固相微萃取（SPME）和气质联用（GC-MS）的方法对鸭肉香肠中挥发性风味化合物的种类和相对含量进行了分析。实验组共检测出72种风味物质，其中醛类21种、烷烃类16种、醇类9种、酸类3种、酯类7种、酮类4种、醚类一种和其他11种，风味物质丰富。同时C94还抑制酸类物质的生成，进一步验证了C94可作为香肠发酵的优良发酵剂。

Abstract:

This study selected strains C94 which had high protein hydrolysis from the traditional Air-dried duck and applied to the duck sausage. Determinated the physical and chemical indicators of the sausage in the process of maturation.Compared the natural fermented group (CK) with the Saprophytic staphylococcus fermented duck sausages,the results showed that the Aw value, pH value of the experimental group decreased rapidly ,to better protect the safety of fermented sausages, however the amount of the aspartic acid, glutamic acid, tyrosine, lysine and other content of the experimental group increased to some extent , in which the amount of lysine was 135.82mg/100g, and CK group was only 37.32 mg/100g. The technique used to analyze kind and amount of volatile compounds in Saprophytic staphylococcus fermented duck sausages was solid-phase microwextraction/gas chromatography(SPME/GC-MS), detected 72 kinds of flavor substancesfrom the experimental group, which had 21 kinds of aldehydes species, 16 kinds of hydrocarbons,9 kinds of alcohols species, three kinds of acids, 7 kinds of esters species, four kinds of ketones and other species, there were rich flavor, while C94 also inhibited the generation of acids, to further verified the C94 can be used as an excellent leaven fermented sausages。

中图分类号:

TS251.5

王小兰. 传统风鸭中蛋白分解菌株的筛选及在香肠中的应用[J]. 食品科学, 2013, 34(3): 222-227.

WANG xiaolan. Strains of high protein hydrolysis screened from Air-dried duck and the application to sausage[J]. FOOD SCIENCE, 2013, 34(3): 222-227.

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