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

作　　者：程燕[1] 杨勇[1] 廖定容[1] 帅谨[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品科学》2012年第23期223-227,共5页Food Science

基　　金：四川省教育厅科学研究项目(07ZS004)

摘　　要：将腐生葡萄球菌S25接种到四川香肠中进行自然发酵,同时以不接菌的自然成熟香肠为对照,测定两组香肠自然成熟过程中脂肪和蛋白质含量的变化。结果显示:接种组的酸价在后期高于对照组;在自然晾挂成熟第15天和第30天,接种组的不饱和脂肪酸在总脂肪中含量分别为74.34%和74.30%,并且都高于对照组;在自然晾挂成熟过程中,接种组的总氮和非蛋白氮含量都高于对照组;在自然晾挂成熟第15天,接种组的游离氨基酸总量比对照组提高了19%,鲜味氨基酸(Glu)提高了31%,甜味氨基酸(Gly)提高了10%,必需氨基酸总量提高了21%;在自然晾挂成熟第30天,接种组的游离氨基酸、鲜味氨基酸、甜味氨基酸和必需氨基酸含量略高于对照组。结果表明,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分解有明显促进作用。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 

分 类 号：TS201.3[轻工技术与工程—食品科学]