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.
[1] VENTANAS S, ESTEVEZ M, TEJEDA J F, et al.Protein and lipid oxidation in Longissimus dorsi and dry cured loin from iberian pigs as affected by crossbreeding and diet[J].Meat Science, 2006, 72(4):647-655.
[2] SOYER A, ÖZALP B, ÜLKÜ D, et al.Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat[J].Food Chemistry, 2010, 120(4):1 025-1 030.
[3] SENTANDREU M A, COULIS G, OUALI A.Role of muscle endopeptidases and their inhibitors in meat tenderness[J].Trends in Food Science & Technology, 2002, 13(12):400-421.
[4] 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, 35(9):221-226.
WANG M, YU H, WU M G, et al.Research of the flavor formation mechanism of fermented meat products[J].Food Industry, 2014, 35(9):221-226.
[5] 许慧卿. 微生物发酵剂对风鸭品质特性的影响[D].扬州:扬州大学, 2008.
XU H Q.The effects of the microorganism starter culture on biochemistry quality of dry-cured duck[D].Yangzhou:Yangzhou University, 2008.
[6] FUENTES V, VENTANAS J, MORCUENDE D, et al.Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure[J].Meat Science, 2010, 85(3):506-514.
[7] 胡忠良,严璐,邹玉峰,等.氧化对肌原纤维蛋白加工特性的影响[J].食品与发酵工业, 2011, 37(10):128-133.
HU Z L, YAN L, ZOU Y F, et al.Contradictory role of oxidation on functional properties of myofibrillar proteins[J].Food and Fermentation Industries, 2011, 37(10):128-133.
[8] HUAN Y J, ZHOU G H, ZHAO G M, et al.Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing[J].Meat Science, 2005, 71(2):291-299.
[9] 刘晓强. 传统酸肉中可降低胆固醇乳酸菌的分离筛选及鉴定[J].现代农业科技, 2017(3):238-242.
LIU X Q.Isolation and identification of Lactobacillus reducing cholesterol from traditional acid meat[J].Modern Agricultural Sciences and Technology, 2017(3):238-242.
[10] 谢垚垚. 乳酸菌快速发酵低盐型酸肉的工艺及品质影响研究[D].贵阳:贵州大学, 2018.
XIE Y Y.Study on the process condition and quality impact of rapid fermentation low-salt sour meat by lactic acid bacteria[D].Guiyang:Guizhou University, 2018.
[11] 韦诚,常荣,段珍珍,等.发酵时长对酸肉物理特性及食用安全性的影响[J].食品与发酵工业, 2019, 45(8):86-92.
WEI C, CHANG R, DUAN Z Z, et al.Effects of fermentation time on physical properties and food safety of sour meat[J].Food and Fermentation Industries, 2019, 45(8):86-92.
[12] 范晓文,常荣,赵珠莲,等.酸肉发酵中挥发性风味物质的变化及对品质的影响[J].食品与发酵工业, 2019, 45(22):68-75.
FAN X W, CHANG R, ZHAO Z L, et al.The change of volatile flavor substance in sour pork fermentation and its effect on quality[J].Food and Fermentation Industries, 2019, 45(22):68-75.
[13] 郑捷,杨潞潞,高建忠,等.泥鳅鱼籽营养成分及油脂的脂肪酸组成分析[J].食品科学, 2016, 37(24):105-110.
ZHENG J, YANG L L, GAO J Z, et al.Analysis of nutrient contents in loach roe and fatty acid composition of loach roe oil[J].Food Science, 2016, 37(24):105-110.
[14] 韦诚. 发酵过程中酸肉蛋白质的变化及其对食用品质的影响[D].重庆:西南大学, 2018.
WEI C.Changes of sour meat protein and its effect on edible quality during fermentation[D].Chongqing:Southwest University, 2018.
[15] TANIMOTO S, KAWAKAMI K, SATOSHI M.Changes in the free amino acid content of the shucked oyster crassostrea gigas stored in salt water at 3 ℃[J].Fisheries and Aquatic Sciences, 2013, 16(2):63-69.
[16] 李新,林若泰,熊光权,等.抗氧化剂对辐照猪肉理化和感官品质的影响[J].农业工程学报, 2010, 26(5):357-361.
LI X, LIN R T, XIONG G Q, et al.Influence of antioxidants on physicochemical and sensory characteristics of irradiated pork[J].Transactions of the CSAE, 2010, 26(5):357-361.
[17] 陈东华. 酸腌肉的营养及安全性研究[D].重庆:西南大学, 2008.
CHEN D H.Nutrition and secure research of sour salt meat[D].Chongqing:Southwest University, 2008.
[18] 李华丽. 改进传统湘西酸肉生产工艺研究[D].长沙:湖南农业大学, 2005.
LI H L.Study on improved production technology of traditional Xiangxi Nanx Wudl[D].Changsha:Hunan Agricultural University,2005.
[19] SØRENSEN G, JORGENSEN S S.A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products[J].Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1996, 202(3):205-210.
[20] 张培培,吴雪燕,汪淼,等.肉制品中脂肪氧化与蛋白质氧化及相互影响[J].食品与发酵工业, 2013, 39(5):143-148.
ZHANG P P, WU X Y, WANG M, et al, The interaction of lipid and protein oxidation of meat products[J].Food and Fermentation Industries, 2013, 39(5):143-148.
[21] 王彩理,郭晓华,苑德顺,等.不同生长阶段大菱鲆的氨基酸评价分析[J].现代食品科技, 2012, 28(1):104-107.
WANG C L, GUO X H, YUAN D S, et al.Analysis on scophthatmus maximus amino acids at different developing stages[J].Modern Food Technology, 2012, 28(1):104-107.
[22] 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.
[23] 耿翠竹,王海滨,崔莹莹,等.蛋白质降解对猪肉制品品质影响的研究进展[J].肉类研究, 2016, 30(2):35-39.
GENG C Z, WANG H B, CUI Y Y, et al.A review of the influence of protein degradation on the quality of pork product[J].Meat Research, 2016, 30(2):35-39.
[24] TOLDRÁ F, FLORES J , CHARLES A.Study of the white film developed on the cut surface of vacuum-packed dry-cured ham slices[J].Journal of Food Science, 1990, 55(4):1 189-1 191.
[25] 武彦文,欧阳杰.氨基酸和肽在食品中的呈味作用[J].中国调味品, 2001(1):21-24.
WU Y W, OU Y J.Taste effect of amino acids and peptides in food[J].China Condiment, 2001(1):21-24.
