食品工业科技2015，Vol.36Issue(13)：66-71,6.DOI:10.13386/j.issn1002-0306.2015.13.005
接种混合发酵剂生产的低酸度川味香肠加工过程中的蛋白质降解
Protein degradation of low acidity Sichuan-style sausage inoculated mixed strains during processing
摘要
Abstract
The low acidity Sichuan-style sausage was processed with inoculated starter under controlling temperature and humidity,compared with traditional Sichuan-style natural fermentation sausage(control group)to verify the protein change during processing.The results showed that total nitrogen,non-protein nitrogen and amino acidic nitrogen were 4.40％,0.426％ and 0.366％,respectively,which were higher than control group at the end of drying.The content of all free amino acid of low acidity Sichuan-style sausage was 605.06mg/100g (p ＜0.01),which was higher than control group (497.47mg/100g) at the end of drying.The sarcoplasmic protein and myofibrillar protein were degraded gradually during ripening,and the protein of molecular weight greater were degraded obviously(p ＜ 0.05).The protein of low acidity Sichuan-style sausage was degraded significantly during processing compared with control group(p ＜0.05).关键词
低酸度川味香肠/蛋白质降解/游离氨基酸/肌浆蛋白/肌原纤维蛋白Key words
low acidity Sichuan-style sausage/protein degradation/free amino acid/sarcoplasmic protein/myofibrillar protein分类
轻工纺织引用本文复制引用
孙霞,巩洋,杨勇,杨敏,卿丹丹,李跃文,李静,何利,李诚..接种混合发酵剂生产的低酸度川味香肠加工过程中的蛋白质降解[J].食品工业科技,2015,36(13):66-71,6.基金项目
四川省科技厅成果转化项目(2013NC0052). （2013NC0052）
