Effect of starter culture on the chemical characteristics and protein degradation changes of the air-dry mutton
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摘要: 以新疆传统风干羊肉为研究对象,通过对比接种发酵剂的风干羊肉与未接种发酵剂的风干羊肉,分析发酵剂对风干羊肉的理化特性及蛋白质降解的作用,结果表明,接种发酵剂的风干羊肉与对照组相比,水分活度差异不显著,pH下降显著（p<0.05）,在成熟后的风干羊肉的pH为4.86,水分活度值为0.658,TVB-N和蛋白质的含量整体都低于未接种发酵剂的风干羊肉,挥发性盐基氮含量为6.636mg/100g,总蛋含量最低值为6.44%。肌浆蛋白和肌原纤维蛋白在风干羊肉成熟过程中逐渐降解,接种发酵剂风干羊肉的蛋白质降解更为显著。Abstract: With Xinjiang traditional air-dry mutton for research object, this study was analyzed the function of starter culture on the chemical characteristics and protein degradation of air-dry mutton through comparing the inoculated starter with not inoculated starter during processing.The results showed that the Aw value of meat inoculated starter didn’t decrease significantly, but the pH value decreased significantly (p<0.05) .The lowest pH value reached 4.86 and the Aw value reached 0.658.In addition, both TVB-N value and protein contents were below compared with not inoculated starter one, TVB-N value was 6.636mg/100g, total protein contents was 6.44% .The degradation of sarcoplasmic protein and myofibrillar protein occurred gradually during the ripening of air-dry mutton, the protein degradation of inoculated starter air-dry mutton was significant.
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