摘要
研究微生物发酵剂对四川腊肉产品常规营养成分和安全性的影响。采用传统的四川腊肉配方和自然风干工艺,并添加戊糖片球菌、木糖葡萄球菌、肉色葡萄球菌、清酒乳杆菌和汉逊德巴利酵母菌组合的功能性微生物发酵剂(SM-194)。结果显示实验组的酸价、非蛋白氮含量高于对照组;过氧化值、挥发性盐基氮含量低于对照组;游离氨基酸含量总量高于对照组,除天门冬氨酸、苏氨酸、酪氨酸外,其余较对照组均有所增加;发酵腊肉中挥发性风味物质的种类多于原料肉和对照组腊肉。表明SM-194可提高川味腊肉的营养价值及安全性,且风味更浓郁。
Studied the effects of microbial fermentation agents on the conventional nutritional content and security of Sichuan bacon. Used the traditional Sichuan bacon recipes and natural dry process, and fermented by functional microbial fermentation agent （SM-194）, which includes Pediococcus pentosaceus, Lactobacillus sakei, Staphylococcus xylosus, Staphylococcus carnosus, Debaromyces hansenii. Experiment results： compared to the control group, the experimental group added SM-194 had higher acid value and non-protein nitrogen content, less peroxide value and Volatile basic nitrogen content. The experimental group had higher free amino acid content, and all the free amino acid were increased compared with the control group except the aspartic acid, threonine and tyrosine. The kinds of volatile flavor compounds of the fermentation bacon was more than the raw meat and control group. All the results showed that SM-194 could improve the nutritional value and safety of Sichuan bacon, and the flavor was more intense.
出处
《食品科技》
CAS
北大核心
2014年第9期159-164,共6页
Food Science and Technology
关键词
发酵剂
四川腊肉
蛋白质
游离氨基酸
风味
fermentation agent
Sichuan bacon
protein
free amino acid
flavor
