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微生物发酵剂对四川风羊腿产品特性的影响研究

作者:王 卫, 何 丹, 张佳敏, 赵志平, 白 婷, 吉莉莉, 陈 林     时间:2019-09-29 10:53      浏览:199
文章编号:1004-5422(2019)03-0267-05                                      DOI:10.3969/j.issn.1004-5422.2019.03.009


微生物发酵剂对四川风羊腿产品特性的影响研究


王 卫, 何 丹, 张佳敏, 赵志平, 白 婷, 吉莉莉, 陈 林
(成都大学 肉类加工四川省重点实验室, 四川 成都 610106)

摘 要: 在四川传统风羊腿加工中添加直投式微生物发酵剂,通过对风羊腿总氮、非蛋白氮、游离氨基酸和风味物含量等指标的测定,研究了微生物发酵剂对产品特性的影响.结果显示,与未添加微生物发酵剂的产品比较,总氮量和非蛋白氮量未见显著性差异.游离氨基酸量差异极为显著,未添加微生物发酵剂的产品增加4.9倍,添加微生物发酵剂的增加了8.2倍.风味物检测,添加微生物发酵剂后,风羊腿的风味物种类达到41种,而未添加组仅为25种,微生物发酵剂显然有利于游离氨基酸的降解和风味物的形成.
关键词: 风羊腿;微生物发酵剂;游离氨基酸;风味物

中图分类号:TS251.5+3          文献标志码:A


Effect of Microbial Starter Cultures on Free Amino Acids and Flavors of Sichuan Goat Ham

WANG Wei, HE Dan, ZHANG Jiamin, ZHAO Zhiping, BAI Ting, JI Lili, CHEN Lin
(Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China)


Abstract:In the traditional Sichuan goat ham processing,commercial direct-injection starter cultures were added.The results of the determination of the total nitrogen(TN),non-protein nitrogen(NPN),free amino acid and flavor content of the goat ham showed that there was no significant difference between TN and NPN compared with the product without the starter cultures.The difference in the amount of free amino acids was extremely significant.The amount of free amino acids in the product without the starter cultures increased by 4.9 times,and that in the addition of the starter cultures increased by 8.2 times.As for the flavor detection,after added starter cultures,the number of flavor of the goat ham reached 41 species,while the group without adding with starter cultures,the number species reached 25,which showed that the starter culture was obviously beneficial to the degradation of free amino acids and the formation of flavor.
Key words:goat ham;starter culture;processing;amino acid;flavors