乳酸菌对牦牛发酵肉制品中肌肉蛋白降解作用的研究  

Study on the effect of lactic acid bacteria on the degradation of muscle protein in yak meat products

作　　者：冶成君[1] 仁增 胡勇[1] 闫忠心[1] 吴海玥[1] 

机构地区：[1]青海省畜牧兽医科学院,西宁810016 [2]共和县黑河乡畜牧兽医站,共和县813000

出　　处：《青海畜牧兽医杂志》2016年第4期5-9,共5页Chinese Qinghai Journal of Animal and Veterinary Sciences

摘　　要：为了研究牦牛肉发酵过程中乳酸菌对肌肉蛋白的降解作用,以青海大通牦牛肉为原料,嗜酸乳杆菌作为发酵剂,经1.5%食盐干腌后,进行发酵肉的制作。在发酵过程中分别对蛋白质水解指数、发酵肉的p H值、菌落总数、大肠菌群、乳酸菌总数、风味物质进行了测定。研究发现,牦牛肉在发酵过程中,蛋白质水解指数发酵第13d达到最大值;p H值第5d降到最低值,此后p H值变化差异均不显著(P>0.05);菌落总数先缓慢上升,后趋于稳定,在8.00lg(CFU/g)上下波动;大肠菌群数均在发酵第5d达到最大值,从发酵第5d开始均呈下降趋势;乳酸菌总数变化菌落总数变化保持一致;风味物质发酵组与未发酵组相比,烃类物质种类减少了,醇类、醛类、酸类、酮类和芳香族类的种类都增加了。In order to study the effect of yak meat fermentation lactic acid bacteria on muscle protein degradation, Qinghai Datong yak meat is used as raw material, lactobacillus acidophilus is used as starter cultures, the fermentable meat was produced after 1. 5% of salt dry salting. . During the fermentation process, the protein hydrolysis index, the pH value of fermented meat, the total number of colonies, Coli group, the total number of lactic acid bacteria, flavor substances was determined. It was found that during the fermentation process, the maximum value of protein hydrolysis index was occurred in thirteenth days, the pH value was reduced to the lowest value at fifth days, and the difference of pH value was not significant （ P 〉 0. 05 ）. The total number of colonies increased slowly, and then tended to be stable, fluctuation at 8. 00lg （ CFU/g） . The number of bacteria at the fifth day of fermentation reached the maximum value, then at fifth days of fermentation showed a downward trend. The changes of total bacterial count and total bacterial count were consistent. The hydrocarbons are reduced, but alcohols, aldehydes, acids, ketones and aromatic species have increased compared flavor compounds of fermented group with non fermentation group.

关 键 词：乳酸菌 牦牛肉 发酵肉制品 蛋白质水解指数 风味物质 

分 类 号：S823[农业科学—畜牧学]