米粉及食盐添加量对发酵酸肉蛋白质降解及γ-氨基丁酸形成的影响  

Impact of Amounts of Rice Flour and Salt Added to Fermented Pork on Protein Degradation and γ-Amino Butyric Acid(GABA) Formation

作　　者：李成龙[1] 袁军[1] 刘淑贞[1] 周才琼[1] 

机构地区：[1]西南大学食品科学学院,重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2015年第13期202-206,共5页Food Science

摘　　要：以新鲜猪瘦肉为原料,研究米粉及食盐添加量对发酵60 d成品酸肉蛋白质降解及γ-氨基丁酸(γ-amino butyric acid,GABA)含量的影响,并利用响应面法对酸肉发酵工艺条件进行优化以获取高GABA含量的酸肉。结果表明:米粉和食盐添加量可影响蛋白质降解及GABA的形成,制备高GABA含量酸肉的最佳发酵工艺条件为米粉添加量12.73%、食盐添加量4.74%、发酵温度16.50℃。此时发酵60 d的成品酸肉中GABA含量最高为282.36 mg/100 g。The fermentation process of fresh lean pork with added rice flour and salt to produce sour pork was optimized for higher content of γ-amino butyric acid（GABA） by response surface methodology.The effect of different amounts of rice flour and salt on protein degradation and GABA content after 60 days of fermentation was assessed.Results indicated that the amounts of rice flour amount and salt could affect the formation of GABA and protein degradation.The optimum fermentation conditions for sour pork were addition of 12.73%of rice flour and 4.74%of salt and fermentation at 16.50 ℃.Under these optimized conditions,the maximum content of GABA was 282.36 mg/100 g.

关 键 词：发酵酸肉 发酵条件 蛋白质降解 响应面法 Γ-氨基丁酸 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]