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

Abstract

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。

CLC Number:

TS251.5

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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