摘要
目的探究乳清和商业发酵剂(植物乳杆菌和戊糖片球菌复合菌,复配比45:55)对半干型发酵驼肉干品质特性的影响。方法以自然发酵组为对比,添加乳清和商业发酵剂制作不同批次的半干型驼肉干(CK组:未添加外源发酵剂;Wh组:仅添加乳清;Lpp组:仅添加商业发酵剂;Wh-Lpp组:接种乳清和商业发酵剂),对其理化指标(pH、水分活度、色泽和质构)、基本营养成分(水分、蛋白质、脂肪和灰分含量)、氨基酸和脂肪酸含量进行对比分析。结果Wh组、Lpp组和Wh-Lpp组的pH、水分活度和咀嚼性显著低于CK组(P<0.05),亮度值(L^(*))高于CK组;水分含量显著低于CK组(P<0.05);总氨基酸(total amino acid,TAA)、必需氨基酸(essential amino acid,EAA)和非必需氨基酸(nonessential amino acid,NEAA)含量高于CK组;Wh组EAA/TAA为0.46,EAA/NEAA为0.85,其氨基酸含量和组成更符合人体所需;Wh组、Lpp组和Wh-Lpp组中的饱和脂肪酸(saturated fatty acid,SFA)含量减少、单不饱和脂肪酸(monounsaturated fatty acid,MUFA)和多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)含量增加;油酸、花生四烯酸和二十二碳六烯酸等有益脂肪酸增加且PUFA/SFA比例升高,脂肪酸含量和组成更符合人体所需。结论Wh-Lpp组肉干中鲜味类和甜味类氨基酸的总和含量较高,可增强肉干风味,添加乳清和商业发酵剂对半干型发酵驼肉干品质有一定的改善作用,本研究可为半干型发酵驼肉干的开发与研究提供理论依据。
Objective To investigate the effects of whey and a commercial fermenter(Lactobacillus plantarum and Pediococcus pentosus complex bacteria,compound ratio 45:55)on the quality characteristics of semi-dry fermented camel jerky.Methods Different batches of semi-dry fermented camel jerky were prepared with the addition of whey and commercial fermenter(CK group:No exogenous fermenter;Wh group:Whey only;Lpp group:commercial fermenter only;Wh-Lpp group:Inoculated with whey and commercial fermenter)in comparison with the natural fermentation group for physicochemical indices(pH,water activity,color and texture),basic nutrients(moisture,protein,fat and ash content),amino acid and fatty acid content were comparatively analyzed.Results The pH,water activity and chewiness of the Wh,Lpp and Wh-Lpp groups were significantly lower than that of the CK group(P<0.05),and the brightness value L^(*)was higher than that of the CK group;the moisture content o was significantly lower than that of the CK group(P<0.05).The total amino acid(TAA),essential amino acid(EAA)and nonessential amino acid(NEAA)content was higher than that of the CK group.In the Wh group,EAA/TAA was 0.46,and EAA/NEAA was 0.85,and the amino acid content and composition were more in line with human requirements.The Wh,Lpp,and Wh-Lpp groups had decreased saturated fatty acid(SFA)content,monounsaturated fatty acid(MUFA),and polyunsaturated fatty acid(PUFA)content increased.Beneficial fatty acids such as oleic acid,arachidonic acid and docosahexaenoic acid were increased and the ratio of PUFA/SFA was elevated,making the fatty acid content and composition more compatible with human needs.Conclusion The total content of fresh and sweet amino acids is higher in the Wh-Lpp group,which can enhance the flavor of the jerky,and the addition of whey and commercial leavening agent improved the quality of semi-dry fermented camel jerky,and this study can provide a theoretical basis for the development and research of semi-dry fermented camel jerky.
作者
李金
云雪艳
陈璐
韩云飞
格日勒图
LI Jin;YUN Xue-Yan;CHEN Lu;HAN Yun-Fei;BORJIGIN Gerelt(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010010,China)
出处
《食品安全质量检测学报》
CAS
2024年第7期1-8,共8页
Journal of Food Safety and Quality
基金
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-38)。
关键词
乳清
商业发酵剂
半干型发酵驼肉干
品质特性
whey
commercial fermenters
semi-dry fermented camel jerky
quality characteristics
