摘要
将植物乳杆菌(Lactobacillus plantarum)、木糖葡萄球菌(Staphylococcus xylosus)、汉逊德巴利酵母菌(Dabaryomyces hansenii)接种于兔肉糜中,发酵及烘烤制成兔肉脯,研究不同菌种对产品中游离氨基酸含量的影响。结果表明:三菌种单独发酵处理组中,游离氨基酸总量由高到低分别为:葡萄球菌处理组>酵母菌处理组>乳酸菌处理组,3个处理组游离氨基酸总量均高于空白对照组,说明添加发酵剂促进了兔肉脯中蛋白质的分解,且其在兔肉脯中分解蛋白质产生游离氨基酸的能力依次递减;三菌种单独发酵处理组中,各种游离氨基酸的含量有增有减,说明不同发酵剂对蛋白质分解游离氨基酸的影响不同;三菌种混合发酵处理组总游离氨基酸含量及各氨基酸含量均高于空白对照组和单菌处理组,说明三菌种复合发酵分解蛋白质产生游离氨基酸的效果相对最好。
In this paper, one or all of the three bacterial strains Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hanseniL were inoculated into ground rabbit meat. After fermentation and drying, dried meat slices were made. The effects of different fermentation starters on the contents of free amino acids in dried rabbit meat slices were analyzed. The results were shown as follows： （1） The content of total free amino acids in rabbit meat fermented by the three strains was higher than that of blank control （CK）, showing a decreasing order： Staphylococcus xylosus 〉 Debaryomyces hansenii 〉 Lactobacillus plantarum. Therefore, fermentation by these strains could promote the decomposition of protein in rabbit meat; （2） There were differences in their effect in decomposing protein; （3） Higher individual and total contents of free amino acids were obtained by mixed strain fermentation than single strain fermentation and blank control, indicating that mixed strain fermentation is the most effective in decompose protein to form free amino acids.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第5期156-159,共4页
Food Science
基金
江苏省科技厅农业科技支撑项目(苏北专项)(BE2012139)
启东市科技局农业计划项目(201206)
关键词
发酵剂
氨基酸
兔肉脯
culture starters
amino acid
dried rabbit meat crisp
