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