发酵剂对风鹅脂肪酶活力的影响  

The effect of starter on lipase vigor of the dry-cure geese

作　　者：裴龙英 卢士玲[1] 李开雄[1] 姬华[1] 李宝坤[1] 马艳梅[1] 李瑶[1] 刘凯[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品与发酵工业》2014年第3期211-215,共5页Food and Fermentation Industries

基　　金：鹅肝酱及鹅肉系列产品的开发及市场推广(项目编号:2012BD010);新疆博士资金:强化接种调控内源酶在熏马肠中应用的研究(项目编号:2013BB012)

摘　　要：以自鹅为原料，按传统工艺加工成风鹅，比较了发酵剂对风鹅脂肪酶活力的影响。结果表明，在加工过程中中性脂肪酶活力、酸性脂肪酶活力、磷脂酶的活力都呈下降的趋势。在风干期间接种发酵剂组的3种酶活力均大干对照组的酶活力，2组差异性显著（P〈0．05）。相关性分析结果表明，3种酶活力与盐分、pH值呈显著负相关，相关系数在0．846～0．975；与水分呈显著正相关，相关系数在0．859—0．952。The white geese was used as raw materials to process the dry-cured geese according to the traditional processing technology. Then the effects of starter cultures on the dry-cured geese lipase vigor was compared. Neutral lipase activity, acid lipase vigor and the vitality of phospholipase tended to downward trend during the process of machining（P 〈 0.05）. Three kinds of enzyme activity in inoculation starter cultures were greater than those in the control group during the dry period, wherein two groups showed significant differences. The contents of salt and pH were significantly negative correlated to the activities of these three enzymes, the correlation coefficient were 0. 846-0. 975. The contents of water were significantly positive correlated with their activities, and the correlation coefficient were 0.859 -0.952.

关 键 词：风鹅 脂肪酶活力 相关性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]