生姜蛋白酶和猕猴桃蛋白酶对干腌羊火腿微生物菌相变化的影响  

Effect of Zingibain and Actinidin on Microfloral Changes during Processing and Ripening of Dry-Cured Mutton Ham

作　　者：阿尔祖古丽·阿卜杜外力 玉素甫·苏来曼 巴吐尔·阿不力克木 Aerzuguli·ABUDUWAILI;Yusufu·SULAIMAN;Batuer·ABULIKEMU(College of Food Science and Pharmacy,Xinjiang Agricultural University,ürümqi 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》2020年第4期8-12,共5页Meat Research

基　　金：国家自然科学基金地区科学基金项目(31260381)。

摘　　要：研究生姜蛋白酶和猕猴桃蛋白酶对干腌羊火腿微生物菌相变化的影响。采用聚合酶链式反应-变性梯度凝胶电泳技术对鲜羊腿(0 d)、腌制3 d以及对照组、生姜蛋白酶添加量0.05%组(S组)、猕猴桃蛋白酶添加量0.05%组(M组)风干前期(8 d)、风干中期(15 d)、风干后期(23 d)、成熟期(30 d)工艺点的干腌羊火腿微生物菌相变化进行测定。结果表明:腐生葡萄球菌(Staphylococcus saprophyticus)、表皮巨球菌(Macrococcus epidermidis)、土壤葡萄球菌(S. edaphicus)、哈夫尼亚菌(Hafnia paralvei)、明串珠菌(Leuconostoc gelidum)是各组干腌羊火腿的优势菌,其中葡萄球菌属种类较多;2种蛋白酶可丰富干腌羊火腿微生物的种类;生姜蛋白酶和猕猴桃蛋白酶处理组成熟30 d时均出现木糖葡萄球菌(S. xylosus);在整个加工过程中,干腌羊火腿微生物菌相变化较稳定,受2种蛋白酶的影响不大。This work studied the effects of zingibain and actinidin on microfloral changes during the processing and ripening of dry-cured mutton ham. Fresh and three-day salted Biceps femoris muscles as well as samples from the control, 0.05% zingibain and 0.05% actinidin addition groups taken at the early(day 8), middle(day 15) and later stages(day 23) of air drying and on day 30 of ripening were used as experimental objects. Polymerase chain reaction-denatured gradient gel electrophoresis(PCR-DGGE) was used to analyzed the microflora. Results showed that Staphylococcus saprophyticus, Macrococcus epidermidis, S. edaphicus, Hafnia paralvei, and Leuconostoc gelidum were the dominant bacteria in all samples. Staphylococcus was the most diverse genus. The two proteases could enrich the microbial species in dry-cured mutton ham. Staphylococcus xylosus appeared on day 30 of maturation for the treatment groups. During the entire process, the microflora remained relatively stable and was little affected by the two proteases.

关 键 词：干腌羊火腿 生姜蛋白酶 猕猴桃蛋白酶 聚合酶链式反应-变性梯度凝胶电泳 菌相变化 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]