酸肉发酵过程中脂肪降解及影响因素研究

Study on fat degradation and its influence factors in fermented processing of sour meat

目的:了解脂肪降解与酸肉品质之间的关系以指导合理消费。方法:分析酸肉在发酵过程中主要环境因子、细菌总数、乳酸菌数、酵母菌数、微球菌和葡萄球菌数及脂肪降解产物的变化。结果:随发酵时间的延长,脂肪、胆固醇逐渐降低,游离脂肪酸逐渐增加;脂肪酸组成分析显示,单不饱和脂肪酸和多不饱和脂肪酸相对含量降低;细菌总数、乳酸菌数、微球菌和葡萄球菌数分别在发酵20、30、10d时达峰值,酵母菌保持稳定;相关性分析显示,随着Aw和pH下降及氯化钠含量增加,乳酸菌数增加而微球菌和葡萄球菌数下降;微球菌和葡萄球菌数降低和脂肪及胆固醇降低显著正相关(p<0.05),和游离脂肪酸增加显著负相关(p<0.05)。结论:发酵酸肉脂肪和胆固醇降低有一定营养学意义;发酵60d成品酸肉酸值(AV)及过氧化值(POV)均低于相应标准,可安全食用。

Aim： The relations of fat degradation and fermented sour meat character were investigate to guide reasonable consume.Methods：The environmental factors,total bacteria count, lastobacillus count, saccharomycete count,micrococcus ＆ staphylococcus count and the degraded products of fat were analyzed during fermented processing of sour meat.Results：The content of fat and cholesterol graduatly descended while the free fatty acid gradually increased along with the extend of fermented time.The analysis of fatty acid composition showed that the relative content of mono-unsaturation fatty acid and poly-unsaturation fatty acid reduced. The count of total bacterium,lastobacillus,micrococcus ＆ staphylococcus respectively reached a summit after fermented 20,30 and lOd,while saccharomycete count remained stable.Relative analysis showed that the total bacteria count increased and micrococcus ＆ staphylococcus count lower with the increasing of NaCI and the descending of Aw and pH value.The changes of micrococcus ＆ staphylococcus count were marked positive relation as compared with fat or cholesterol（ p 〈 0.05 ）, and marked negative relation as compared with free fatty acid （ p 〈 0.05 ）. Conclusion. The content of fat and cholesterol reduced in fermentative sour meat had certain nutritive significance.The AV and POV are lower than relevant criteria, it was suggested that the fat in end product sour meat was safe and edible after it was fermented 60d.