食品科学2012，Vol.33Issue(23)：223-227,5.
腐生葡萄球菌S25对四川香肠自然晾挂成熟过程中脂肪和蛋白质的影响
Effect of Saprophytic staphylococcus S25 on Fat and Protein Contents of Sichuan Sausage during Natural Air Drying
摘要
Abstract
This study was designed to examine changes in the contents of fat and protein in Saprophytic staphylococcus S25 fermented and naturally fermented(control) Sichuan sausage during natural air drying.The acid value of inoculated sausage was higher than that of control sausage at the late stage of natural air drying.On the 15thand 30thdays,unsaturated fatty acids accounted for 74.34% and 74.30% of the total fat content of inoculated sausage,respectively,which were both higher when compared with control sausage.In addition,the contents of total nitrogen and non-protein nitrogen were higher in inoculated sausage than control sausage.Inoculated sausage indicated an increase of respectively 19%,31%,10% and 21% in total free amino acids,Glu,Gly and essential amino acids on the 15th day and presented only a slight increase on the 30th day when compared with control sausage.These results suggest that Saprophytic staphylococcus S25 can accelerate proteolysis and adipolysis in Sichuan sausage during natural air drying.关键词
腐生葡萄球菌/四川香肠/脂肪/蛋白质Key words
Saprophytic staphylococcus/Sichuan sausage/fat/protein分类
轻工纺织引用本文复制引用
程燕,杨勇,廖定容,帅谨..腐生葡萄球菌S25对四川香肠自然晾挂成熟过程中脂肪和蛋白质的影响[J].食品科学,2012,33(23):223-227,5.基金项目
四川省教育厅科学研究项目 （）
