摘要
采用人工接种乳酸菌的方法,对发酵鸡肉肠中γ-氨基丁酸(γ-amino butyric acid,GABA)进行富集。首先鸡肉肠中分别添加不同来源的乳酸菌,筛选GABA富集的最佳发酵菌种;然后研究外源添加物L-谷氨酸(L-Glu)、VB_6和CaCl_2对鸡肉肠中GABA含量的影响,并采用Box-Behnken试验设计优化添加量。结果表明,3种不同来源的乳酸菌发酵鸡肉肠,其中酸奶乳酸菌与泡菜乳酸菌产GABA的能力较弱,均低于10 mg/100 g,耐久肠球菌产GABA能力最强,GABA含量达到62.14 mg/100 g,显著高于其他两种菌(P<0.05);Box-Behnken设计得到发酵鸡肉肠富集GABA的最优外源添加物添加量为L-Glu 7.75 mg/100 g、VB_6 6.73 mg/100 g、Ca Cl2 8.35 mg/100 g,在此条件下鸡肉肠中GABA含量为68.32 mg/100 g,是未添加外源物含量的1.10倍,比普通鸡肉肠约提高10倍。方差分析表明,所建的回归模型能够很好地预测鸡肉肠中GABA含量的变化。其中,3种外源添加物的添加量均极显著影响鸡肉肠中GABA含量(P<0.01),L-Glu和VB_6添加量的交互作用以及L-Glu和CaCl_2添加量的交互作用均显著影响鸡肉肠GABA含量(P<0.05)。
The goal of this study was the accumulation ofγ-aminobutyric acid(GABA)in fermented chicken sausageproduced using lactic acid bacteria.Firstly,the optimal fermentation strains was selected.Then,the effects of additionof L-glutamate(L-Glu),VB6and CaCl2on the GABA content of chicken sausage were investigated,and their amountswere optimized using Box-Behnken experimental design.The results showed that among three different sources of lacticacid bacteria,the GABA-producing abilities of lactic acid bacteria from yogurt and pickles were weaker,both of whichgave yields lower than10mg/100g,which was significantly(P<0.05)lower than that of Enterococcus durans(62.14mg/100g).The addition of L-Glu,VB6and CaCl2at levels of7.75,6.73and8.35mg/100g,respectively was found to beoptimal,yielding a GABA content of68.32mg/100g,which was significantly higher than that of the samples without theseadditives(1.10-fold increase)and that of unfermented sausage(around10-fold increase).Analysis of variance suggestedthat the regression model could quite exactly predict GABA accumulation in chicken sausage.All of the three additives hadsignificant effects on the GABA content of chicken sausage(P<0.01).The interaction effects between L-Glu and VB6,andbetween L-Glu and CaCl2were significant(P<0.05)on GABA accumulation in chicken sausage.
作者
白青云
许倩
李玉玉
李雯
殷依琳
赵立
BAI Qingyun;XU Qian;LI Yuyu;LI Wen;YIN Yilin;ZHAO Li(School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第12期211-216,共6页
Food Science
基金
淮安市科技计划项目(HAN2015003)
淮阴工学院大学生实践创新计划项目(2016)
关键词
发酵鸡肉肠
Γ-氨基丁酸
乳酸菌
条件优化
fermented chicken sausage
γ-aminobutyric acid
lactic acid bacteria
optimization
