食品工业科技2018，Vol.39Issue(10)：154-158,5.DOI:10.13386/j.issn1002-0306.2018.10.029
纳地青霉发酵鸭血食用品质的变化
The changing of eating quality of duck blood fermented by Penicillium nalgiovense
摘要
Abstract
To solve the problem of difficult to digest and the heavy smell of duck blood and increase the added value of duck blood.This study took duck blood as raw material and pure Penicillium nalgiovense as starter to ferment duck blood which had be sterilized by high temperature at 27 ℃,the texture properties,soluble protein content,free amino acid content and volatile components of duck blood before and after fermentation were determined by mass spectrometer,Bradford method,amino acid analyzer and gas chromatography-mass spectrometry.The results showed that the fermented duck blood had a significantly lower hardness(p ＜ 0.05),significantly higher adhesiveness(p ＜ 0.05),and the springiness increased gradually but not significantly (p ＞0.05)compared with unfermented duck blood after 5 d fermentation.The content of soluble protein and amino acids in fermented duck blood was significantly higher than that in unfermented duck blood (p ＜ 0.05);The kind and number of aldehydes,esters and amides in the volatile substances in fermented duck blood increased significant (p ＜ 0.05),however,the substance of duck bloody smell such as trimethylamine and 2,6-nonadienal decreased significantly (p ＜ 0.05),decanone,n-octanol and the other unexpecte flavor substances disappeared,In summary,the texture,flavor and nutritional value of the duck blood could be improved after fermentation by Penicillium nalgiovense,which would provide a new method for the development and utilization of duck blood.关键词
纳地青霉/发酵/高温灭菌鸭血/质构/可溶性蛋白/游离氨基酸/挥发性物质Key words
Penicillium nalgiovense/fermentation/high-temperature sterilized duck blood/texture/soluble protein/free amino acids/volatile compound分类
轻工纺织引用本文复制引用
孙永才,孙京新,王宝维,黄明,徐幸莲,于冰..纳地青霉发酵鸭血食用品质的变化[J].食品工业科技,2018,39(10):154-158,5.基金项目
山东省现代农业产业技术体系家禽创新团队建设项目(SDAIT-11-11). （SDAIT-11-11）
