食盐对传统发酵肉成熟过程中微生物菌群、理化性质及盐溶性蛋白特性的影响  

Effect of Salt on Microbial Flora,Physicochemical Properties and Salt-Soluble Protein Characteristics of Traditional Fermented Meat during Fermentation

作　　者：汤兴宇 王浩东 吴念 黄佳卉 黄豪 田星 李宗军[1,4] TANG Xingyu;WANG Haodong;WU Nian;HUANG Jiahui;HUANG Hao;TIAN Xing;LI Zongjun(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;College of Pharmacy,Hunan University of Chinese Medicine,Changsha 410208,China;China Inspection and Certification Group Hunan Co.Ltd.,Changsha 410007,China;Hunan Province Key Laboratory of Food Science and Biotechnology,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南中医药大学药学院,湖南长沙410208 [3]中国检验认证集团湖南有限公司,湖南长沙410007 [4]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《肉类研究》2020年第10期1-7,共7页Meat Research

基　　金：2019年湖南省自然科学基金青年科学基金项目(2019JJ50450);2019年湖南省农业产业技术体系项目(湘农发2019-105);主要农产品质量安全检测与关键控制技术研究与示范项目(2018XK2006);基于大数据的生猪养殖与优质猪肉加工关键技术研究与应用示范项目(2017XK2058);湖南农业大学“双一流”学科建设项目(SYL2019061);湖南中医药大学食品科学一级学科项目(4901-020000200902)。

摘　　要：以不同食盐添加量(0%、1%、3%、5%、7%)发酵肉(戊糖片球菌∶木糖葡萄球菌=1∶1)为研究对象,测定发酵肉微生物菌群、pH值、水分含量、亚硝酸盐残留量,以及最终成熟发酵肉中食盐、总氮、非蛋白氮及盐溶性蛋白含量,研究食盐添加量对发酵肉成熟过程中微生物菌群、理化性质及盐溶性蛋白特性的影响。结果表明:随着食盐添加量的增加,微生物菌群数量基本呈先上升后下降的趋势;食盐添加量3%的发酵肉,蛋白质水解指数最高,盐溶性蛋白含量最低,十二烷基硫酸钠-聚丙烯酰胺凝胶电泳条带最为清晰。To investigate the effects of salt content on the microbial flora,physicochemical properties and salt-soluble protein characteristics of traditional fermented meat made with a mixed starter culture of Pediococcus pentosaceus and Staphylococcus xylose(1:1)during fermentation,microbial populations,pH value,water content,and nitrite residue of fermented meat samples with different initial salt contents(0%,1%,3%,5%and 7%)were measured as a function of fermentation time,and the contents of salt,total nitrogen,non-protein nitrogen and salt-soluble protein in the final product were determined as well.It was found that microbial populations showed a trend of rise and then decline with the increase in salt content.Fermented meat with 3%salt content exhibited the highest proteolytic index,lowest salt-soluble protein content,and clearest bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE).

关 键 词：发酵肉制品 食盐添加量:微生物菌群 理化特性 盐溶性蛋白 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]