猕猴桃蛋白酶及发酵剂对马肉发酵香肠品质特性的影响  

Effects of Mixed Starter Culture and Actinidin on the Quality Characteristics of Fermented Horse Meat Sausage

作　　者：玉素甫.苏来曼 阿尔祖古丽.阿卜杜外力 巴吐尔.阿不力克木 YUSUFU Sulaiman;AERZUGULI Abuduwaili;BATUER Abulikemu(College of Food Science and Pharmacy,Xinjiang Agricultural University,13rUmqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《肉类研究》2018年第7期7-12,共6页Meat Research

基　　金：国家自然科学基金地区科学基金项目(31260381)

摘　　要：研究发酵剂和猕猴桃蛋白酶对马肉发酵香肠品质的影响。以新鲜马肉为原料,添加发酵剂和猕猴桃蛋白酶进行发酵,检测其对马肉发酵香肠p H值、水分活度(water activity,aw)、水分含量、色差以及硫代巴比妥酸(thiobarbituric acid,TBA)值等的影响,并通过对成品进行感官评价确定发酵剂和猕猴桃蛋白酶对其感官品质的影响。结果表明:与对照组相比,发酵剂处理组(A组)显著降低了马肉发酵香肠的pH值、aw和TBA值,加快了水分含量的下降,提高了亮度值(L~*)和红度值(a~*),后期黄度值(b~*)略有下降;与A组相比,发酵剂和猕猴桃蛋白酶处理组(B组)提高了其pH值,降低了aw,加快了水分含量的下降,而对a~*、L~*、b~*影响不大,对TBA值无显著影响;对成品的感官评价结果表明,B组马肉发酵香肠的口感较A组和对照组好。The effects of mixed starter culture and actinidin on the quality of fermented horse meat sausage were studied experimentally. Fresh horse meat was added with actinidin and inoculated with a mixed starter culture for fermentation. Changes in p H value, water activity（aw）, moisture content, color difference, thiobarbituric acid（TBA） value and sensory evaluation were monitored during the fermentation process. The results showed that compared with the control（unfermented） group（CK）, the starter culture（group A） significantly decreased pH value, aw and TBA value, accelerated the decrease of water content, and increased brightness value（L~＊） and redness value（a~＊） of horse meat sausage; yellowing value（b~＊） slightly decreased during the late period of fermentation. Compared with the starter culture, its combination with actinidin（group B） increased p H value, decreased aw, accelerated the decrease of water content, but had little effects on the L~＊, a~＊ and b~＊ and no significant effect on TBA value. The sensory evaluation of the finished products showed that the taste of group B was better than that of group A and CK.

关 键 词：马肉 发酵香肠 发酵剂 猕猴桃蛋白酶 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]