食品科学
• 生物工程 • 上一篇 下一篇
李成龙,袁 军,刘淑贞,周才琼*
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LI Chenglong, YUAN Jun, LIU Shuzhen, ZHOU Caiqiong*
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摘要:
以新鲜猪瘦肉为原料,研究米粉及食盐添加量对发酵60 d成品酸肉蛋白质降解及γ-氨基丁酸(γ-aminobutyric acid,GABA)含量的影响,并利用响应面法对酸肉发酵工艺条件进行优化以获取高GABA含量的酸肉。结果表明:米粉和食盐添加量可影响蛋白质降解及GABA的形成,制备高GABA含量酸肉的最佳发酵工艺条件为米粉添加量12.73%、食盐添加量4.74%、发酵温度16.50 ℃。此时发酵60 d的成品酸肉中GABA含量最高为282.36 mg/100 g。
关键词: 发酵酸肉, 发酵条件, 蛋白质降解, 响应面法, &gamma, -氨基丁酸
Abstract:
The fermentation process of fresh lean pork with added rice flour and salt to produce sour pork was optimized for higher content of γ-amino butyric acid (GABA) by response surface methodology. The effect of different amounts of rice flour and salt on protein degradation and GABA content after 60 days of fermentation was assessed. Results indicated that the amounts of rice flour amount and salt could affect the formation of GABA and protein degradation. The optimum fermentation conditions for sour pork were addition of 12.73% of rice flour and 4.74% of salt and fermentation at 16.50 ℃. Under these optimized conditions, the maximum content of GABA was 282.36 mg/100 g.
Key words: fermented pork, fermentation conditions, protein degradation, response surface methodology, γ-amino butyric acid (GABA)
中图分类号:
TS251.1
李成龙,袁 军,刘淑贞,周才琼*. 米粉及食盐添加量对发酵酸肉蛋白质降解及γ-氨基丁酸形成的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201513037.
LI Chenglong, YUAN Jun, LIU Shuzhen, ZHOU Caiqiong*. Impact of Amounts of Rice Flour and Salt Added to Fermented Pork on Protein Degradation and γ-Amino Butyric Acid (GABA) Formation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201513037.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201513037
https://www.spkx.net.cn/CN/Y2015/V36/I13/202