该文研究了脂肪和蛋白质在酸猪肉发酵保藏中的变化。结果显示,随着发酵时间的延长,脂肪含量持续下降;脂肪氧化产物硫代巴比妥酸(thiobarbituric acid,TBA)和过氧化值(peroxide value,POV)的含量持续增加。多肽氮(polypeptide nitrogen,PPN)和氨基态氮(amino nitrogen,AN)先增后减,高值分别出现在发酵保藏的90 d和120 d。赖氨酸和半胱氨酸增加,使酸猪肉必需氨基酸占比增加,高值出现在发酵保藏45~150 d;计算各发酵保藏时段酸猪肉氨基酸评分(amino acid score,AAS)均高于发酵0 d,第一限制性氨基酸由蛋氨酸+半胱氨酸转变为缬氨酸。游离氨基酸组成分析显示在发酵保藏90 d时达到峰值,鲜甜味、苦味、酸鲜味氨基酸的含量最高;挥发性盐基氮(total volatile basic nitrogen,TVB-N)增加(P<0.05)。综上,以发酵方式保藏酸猪肉,脂肪会有所降解,可提升蛋白质的营养价值和酸猪肉的鲜酸风味,从营养、滋味和卫生综合考虑,酸猪肉发酵保藏时间不超过100 d。
This essay focused on the changes of fat and protein in sour pork during preservation through fermentation. The results showed that the fat content kept decreasing during fermentation, whereas the content of thiobarbituric acid and peroxide value of fat oxidation products increased continuously. Polypeptide nitrogen and amino nitrogen increased first and then decreased, and reached their peaks at 90 d and 120 d respectively. Lysine and cysteine content augmented, increasing the ratio of essential amino acids in sour pork, and the peak appeared around 45-150 d during fermentation. The amino acid score of sour pork at each period of fermentation was higher than that on 0 d, and the first limiting amino acid was converted from methionine + cysteine to valine. Analysis of free amino acid composition displayed that the content of sweet, bitter and sour amino acids reached the peak at 90 d of fermentation. Meanwhile, total volatile basic nitrogen increased during fermentation (P<0.05). In conclusion, the preservation of sour pork through fermentation will degrade its fat to a certain level, which could improve the nutritional value of its protein and upgrade the fresh and sour flavor of the sour pork. Considering its nutrition, taste and hygiene, the preservation time of sour pork through fermentation should not exceed 100 d.
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