研究酸肉长时间发酵保藏中蛋白质的降解及有机酸的组成变化,以及对酸肉酸鲜滋味品质的影响。结果显示,随发酵时间延长,酸肉非蛋白氮、氨肽氮、三氯乙酸-可溶性肽及游离氨基酸含量逐渐增加,其中呈酸鲜和酸甜味感的游离氨基酸含量和味感强度高值均出现在发酵80~110 d,呈苦味的氨基酸呈逐渐增加的趋势,主要的呈味氨基酸是谷氨酸。乳酸菌及有机酸组成分析显示,均随发酵时间延长快速增加后保持稳定的波动变化,乳酸菌在发酵50 d后保持稳定,而有机酸总量和味感强度高值出现在发酵80~110 d,主要的有机酸是酒石酸和乳酸。发酵50~110 d时感官评价分值最高,感官评分与总有机酸味感强度和酒石酸含量极显著正相关。综合TCA-可溶性肽、游离氨基酸和有机酸组成及含量变化,以及感官评价结果,酸肉采用发酵的方式保藏时间不宜超过110 d,最佳食用时间在发酵50~80 d。
The degradation of protein and composition of organic acids as well as umami taste quality of Za-pork in long-term fermentation were studied. The results showed that the amount of non-protein nitrogen, amino peptide nitrogen, trichloroacetic acid-soluble peptides and free amino acids were gradually increased within prolongation of fermentation. The maximal level of free amino acids and acidic, sweet and sour taste flavor appeared after 80 to 110 days' fermentation. The bitter amino acids showed a tendency of gradually increasing. The fragrant amino acid was glutamic acid. The lactic acid bacteria and organic acids kept stable after a rapid increase in fermentation time. Lactic acid bacteria remained stable after 50 days′ fermentation, while the highest values of total organic acids and taste intensity appeared at 80 to 110 days′ fermentation. The main organic acids are tartaric acid and lactic acid. The sensory scores were the highest at 50-110 days′ fermentation and were positively correlated with the total organic acids and tartaric acid contents. With TCA-soluble peptides, free amino acids and organic acid composition and content changes as well as sensory evaluation results, Za-pork preserved by fermentation method should not be exceeded over 110 days and the best time to eat was 50-80 days′ fermentation.
[1] FAVARO L, TODOROV S D. Bacteriocinogenic LAB strains for fermented meat preservation: perspectives, challenges, and limitations[J]. Probiotics and Antimicrobial Proteins, 2017,9(4):444-458.
[2] YIN L J, PAN C L, JIANG S T. Effect of lactic acid bacterial fermentation on the characteristics of minced mackerel[J]. Journal of Food Science, 2002,67(2):786-792.
[3] 陈超,高学军,刘营,等. 产蛋白酶乳酸菌的筛选及蛋白酶的纯化[J]. 乳业科学与技术, 2008,31(4):160-162.
[4] IKONIá P, TASIC' T, PETROVIC' L, et al. Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia[J]. Food Control, 2013,30(1):69-75.
[5] 汪淼,于海,吴满刚,等. 发酵肉制品风味形成研究进展[J]. 食品工业, 2014(9):221-226.
[6] 陈倩,韩齐,孔保华,等. 乳酸菌对发酵肉制品中肌肉蛋白降解作用的研究进展[J]. 食品科学, 2014(9):279-284.
[7] FADDA S, OLIVER G, VIGNOLO G. Protein degradation by Lactobacillus plantarum and Lactobacillus casei in a sausage model system[J]. Journal of Food Science, 2002,67(3):1 179-1 183.
[8] 李华丽,何煜波. 酸肉生产主发酵期发酵条件的确定[J]. 中国食物与营养, 2005(4):40-43.
[9] 廖定容,姚伟伟,帅谨,等. 雅安罐罐肉加工与贮藏过程中肌肉蛋白质的变化[J]. 食品与发酵工业, 2013,39(5):207-212.
[10] VISESSANGUAN W, BENJAKUL S, RIEBROY S, et al. Changes in composition and functional properties of proteins and their contributions to Nham characteristics[J]. Meat Science, 2004,66(3):579-588.
[11] 张苏平,邱伟强,卢祺,等. 全自动氨基酸分析仪法测定4种贝类肌肉中谷胱甘肽和游离氨基酸含量[J]. 食品科学, 2017,38(4):170-176.
[12] CHEN D W, ZHANG M. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)[J].Food Chemistry, 2007,104(3):1 200-1 205.
[13] 汤海青,欧昌荣,宋玉玲,等. 清酒乳杆菌固态发酵鳓鱼过程中的品质变化[J]. 核农学报, 2017,31(10):1 938-1 945.
[14] 马艳梅,卢士玲,李开雄,等. 羊肉火腿加工过程中蛋白质的降解[J]. 食品与发酵工业, 2014,40(4):238-242.
[15] HU Y, XIA W, GE C. Characterization of fermented silver carp sausages inoculated with mixed starter culture[J]. LWT - Food Science and Technology, 2008,41(4):730-738.
[16] 俞彦波,代小容,周才琼. 酸肉滋味品质形成及形成影响因素研究[J]. 食品与发酵工业, 2010, 36(3):156-159.
[17] 周才琼,李艳芳,杜木英. 渝黔地区传统酸肉发酵过程中微生物区系研究[J]. 食品工业科技, 2010, 31(4):171-175.
[18] 曾雪峰. 淡水鱼发酵对酸鱼品质影响的研究[D]. 无锡:江南大学, 2013.
[19] 戴梦婕,许艳顺,姜启兴,等. 戊糖片球菌产蛋白酶对发酵鲢鱼鱼糜凝胶性能的影响[J]. 食品与发酵工业, 2014,40(6):17-21.
[20] 蒋滢,徐颖,朱庚伯. 人类味觉与氨基酸味道[J]. 氨基酸和生物资源, 2002,24(4):70.
[21] CHEN Q, KONG B, HAN Q, et al. The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages.[J]. Meat Science, 2016,121:196-206.
[22] ORDEZ J A, HIERRO E M, BRUNA J M, et al. Changes in the components of dry-fermented sausages during ripening[J]. Crit Rev Food Sci Nutr, 1999,39(4):329-367.
[23] 曹雁平. 食品调味技术[M]. 第二版,北京:化学工业出版社, 2010: 2-71.
[24] 李宗军,江汉湖. 中国传统酸肉发酵过程中微生物的消长变化[J]. 微生物学通报, 2004,31(4):9-13.
[25] 王雪锋,李春萍,吴佳佳,等. 臭鳜鱼发酵中滋味成分的鉴定与分析[J]. 中国食品学报, 2015,15(1):222-229.
[26] 马旭婷. 两种金枪鱼罐头加工中营养和风味变化研究[D]. 杭州:浙江工商大学, 2017.