微生物酶与肉组织酶对干发酵香肠中游离氨基酸的影响

The Effect of Starter Culture and Meat Endogenous Enzyme on the Free Amino Acids in Dry Fermented Sausages

以戊糖乳杆菌31-1和木糖葡萄球菌为发酵剂生产干发酵香肠,就发酵剂对干发酵香肠成熟过程中游离氨基酸的影响进行了研究,同时对干香肠在成熟过程中微生物和pH值的变化进行了分析。研究结果表明,微生物的代谢活动能增加干发酵香肠中游离氨基酸的绝对含量,但相对组织酶来说,微生物酶对游离氨基酸的解离能力要小得多,说明在干发酵香肠的成熟过程中,组织酶对蛋白质的水解起主要作用。但研究结果同时也表明,微生物对个别游离氨基酸的变化具有最大的影响。

The effects of the starter culture and meat endogenous enzyme on the free amino acids in dry fenmented sausages were studied. Four batches of dry fermented sausages were prepared. The control batch was manufactured with antimicrobial agent but without microbial inoculation. The other three batches were manufactured with P. pentosaceus, S. xylosus, P. pentosaceus and S. xylosus respectively. Their effects on microbial succession, pH and free amino acid content were studied. The results indicated that the growth of microorganisms increased the free amino acid content and significantly changed the pattern of praline in fermented sausages. It is also seen that the proteolysis during ripening was attributed to meat endogenous proteases.