发酵剂对熏马肠脂肪酶活力的影响  

Effect of starter cultures on lipase activities of smoked horse sausages

作　　者：王静云[1] 卢士玲[1] 王庆玲[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品工业科技》2015年第12期185-188,192,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目:熏马肠中生物胺产生和累积机理的研究(31160329);国家自然科学基金项目:产胺氧化酶发酵剂对新疆熏马肠中生物胺影响及其作用机制(31360392)

摘　　要：主要研究发酵剂对熏马肠发酵成熟过程中脂肪酶活力的影响。结果表明,酸性脂肪酶活力、中性脂肪酶活力、磷脂酶活力在发酵成熟过程中持续下降,并且发酵剂组的三种酶活力在添加发酵剂后显著高于空白组(p<0.05)。通过相关性分析表明,在熏马肠发酵成熟过程中,发酵剂组中的三种酶活力与p H、水分含量及盐分含量呈极显著相关性(p<0.01)。The effect of starter on lipase vigor during the ripening of smoked horse sausages was studied. The result showed acid lipase vigor,neutral lipase activity and the activity of phospholipase were decreasing during the ripening. Three kinds of enzyme activity of group of inoculation starter cultures was greater than the control group during the ripening（p〈0.05）. The relationship analyse showed that the contents of salt,the contents of water and pH were very significantly correlated to the activities of these three enzymes during the ripening of smoked horse sausages（p〈0.01 ）.

关 键 词：熏马肠 脂肪酶 发酵剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]