安徽农业科学2011，Vol.39Issue(33)：20565-20567,3.
兔肉发酵香肠营养分析
Nutritional Analysis of Rabbit Meat Fermented Sausage
摘要
Abstract
[Objective] To prepare rabbit meat fermented sausage with Staphylococcus xylosus C18, Lactobacillus plantation L26, and Debaryo-myces Hansenula Y36 as starter, in order to obtain rabbit meat sausage products which were significantly improved in nutritive value conditions. [ Method ] Rabbit meat sausages inoculated separately with these three strains, or together with all three strains mixed proportionally were compared with that of the control group. The index of free amino acid ( FAA) and free fatty acids (FFA) contained in the products were later analyzed and studied. [Result] The total essential amino acid content in C18 group was the highest although its content of lysinate (Lys) was less than that of group L26 and Y36, and the lipid decomposition capacity of C18 and Y36 exceeded that of L26 while the protein decomposition capacity of them were inferior to L26. [Conclusion] The content of polyunsaturated fatty acids ( PUFA) in multi-fermentated sausages increased; the nutrition value of rabbit meat sausages inoculated with certain strains overtopped groups inoculated with none; the percent of glycine (Gly) in group L26, and serine (Ser) in group C18 both raised, leading to improved sweet taste, and besides, the contents of bitter-taste kinds of amino acid like valine ( Val), methionine ( Met), and isoleucine ( He) were the, lowest.关键词
兔肉发酵香肠/游离氨基酸/游离脂肪酸/营养价值Key words
Rabbit meat fermented sausage/Free amino acid (FAA)/Free fatty acids (FFA)/Nutrition value分类
农业科技引用本文复制引用
董杰,蒋云升,张文娟,董立伟,张伍金,张敏..兔肉发酵香肠营养分析[J].安徽农业科学,2011,39(33):20565-20567,3.基金项目
江苏省科技厅苏北技术创新基金项目(BN2008044). （BN2008044）
