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中国精品科技期刊2020

接种混合发酵剂生产的低酸度川味香肠加工过程中的蛋白质降解

孙霞, 巩洋, 杨勇, 杨敏, 卿丹丹, 李跃文, 李静, 何利, 李诚, 胡滨

孙霞, 巩洋, 杨勇, 杨敏, 卿丹丹, 李跃文, 李静, 何利, 李诚, 胡滨. 接种混合发酵剂生产的低酸度川味香肠加工过程中的蛋白质降解[J]. 食品工业科技, 2015, (13): 66-71. DOI: 10.13386/j.issn1002-0306.2015.13.005
引用本文: 孙霞, 巩洋, 杨勇, 杨敏, 卿丹丹, 李跃文, 李静, 何利, 李诚, 胡滨. 接种混合发酵剂生产的低酸度川味香肠加工过程中的蛋白质降解[J]. 食品工业科技, 2015, (13): 66-71. DOI: 10.13386/j.issn1002-0306.2015.13.005
SUN Xia, GONG Yang, YANG Yong, YANG Min, QING Dan-dan, LI Yue-wen, LI Jing, HE Li, LI Cheng, HU Bin. Protein degradation of low acidity Sichuan- style sausage inoculated mixed strains during processing[J]. Science and Technology of Food Industry, 2015, (13): 66-71. DOI: 10.13386/j.issn1002-0306.2015.13.005
Citation: SUN Xia, GONG Yang, YANG Yong, YANG Min, QING Dan-dan, LI Yue-wen, LI Jing, HE Li, LI Cheng, HU Bin. Protein degradation of low acidity Sichuan- style sausage inoculated mixed strains during processing[J]. Science and Technology of Food Industry, 2015, (13): 66-71. DOI: 10.13386/j.issn1002-0306.2015.13.005

接种混合发酵剂生产的低酸度川味香肠加工过程中的蛋白质降解

基金项目: 

四川省科技厅成果转化项目(2013NC0052);

详细信息
    作者简介:

    孙霞 (1989-) , 女, 硕士研究生, 研究方向:肉品科学与技术。;

    杨勇 (1969-) , 男, 博士, 教授, 研究方向:肉品科学与技术。;

  • 中图分类号: TS251.65

Protein degradation of low acidity Sichuan- style sausage inoculated mixed strains during processing

  • 摘要: 接种发酵剂并在控温控湿条件下生产低酸度川味香肠,对蛋白质降解情况进行研究,并与自然条件下生产的传统川味香肠(对照组)相比较,揭示低酸度川味香肠加工过程中蛋白质变化规律。结果显示:干燥结束时,低酸度川味香肠的总氮、非蛋白氮和氨基酸态氮分别为4.40%、0.426%和0.366%,均高于对照组;低酸度川味香肠的游离氨基酸总量为605.06mg/100g,高于对照组的497.47mg/100g(p<0.01);肌浆蛋白和肌原纤维蛋白在成熟过程中逐渐降解,大分子条带在干燥过程中发生了明显降解(p<0.05),低酸度川味香肠的蛋白质降解更为显著(p<0.05)。 
    Abstract: The low acidity Sichuan- style sausage was processed with inoculated starter under controlling temperature and humidity, compared with traditional Sichuan- style natural fermentation sausage ( control group) to verify the protein change during processing.The results showed that total nitrogen, non- protein nitrogen and amino acidic nitrogen were 4.40%, 0.426% and 0.366%, respectively, which were higher than control group at the end of drying.The content of all free amino acid of low acidity Sichuan- style sausage was 605.06 mg /100g ( p < 0.01) , which was higher than control group ( 497.47 mg /100g) at the end of drying. The sarcoplasmic protein and myofibrillar protein were degraded gradually during ripening, and the protein of molecular weight greater were degraded obviously ( p < 0.05) .The protein of low acidity Sichuan- style sausage was degraded significantly during processing compared with control group ( p < 0.05) .
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  • 收稿日期:  2014-11-04

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