兔肉发酵香肠营养分析

Nutritional Analysis of Rabbit Meat Fermented Sausage

以木糖葡萄球菌(Staphylococcus xylosus)C18、植物乳杆菌(Lactobacillus plantarum)L26、德巴利汉逊氏酵母(Debaryomyces hansenula)Y36为发酵剂制作兔肉发酵香肠,以获得营养价值得到显著改善的兔肉发酵香肠制品。[方法]以3种菌单独接种及混合接种兔肉香肠与对照组作比较,选取其所含游离氨基酸、游离脂肪酸进行分析研究。[结果]C18组必需氨基酸总量最高(C18组赖氨酸含量低于L26和Y36组);C18和Y36对脂类的分解能力高于L26,对蛋白质的水解作用则低于L26。[结论]3种菌复合发酵的香肠多不饱和脂肪酸含量增加;接菌发酵的兔肉香肠营养价值显著高于未接菌组。L26组甘氨酸、C18组丝氨酸的百分含量高,改善甜味;L26组的苦味氨基酸缬氨酸含量最低,蛋氨酸、异亮氨酸含量混合发酵组最低。

[Objective] To prepare rabbit meat fermented sausage with Staphylococcus xylosus C18,Lactobacillus plantarum L26,and Debaryomyces Hansenula Y36 as starter,in order to obtain rabbit meat sausage products which were significantly improved in nutritive value conditions.[Method] Rabbit meat sausages inoculated separately with these three strains,or together with all three strains mixed proportionally were compared with that of the control group.The index of free amino acid（FAA） and free fatty acids（FFA） contained in the products were later analyzed and studied.[Result] The total essential amino acid content in C18 group was the highest although its content of lysinate（Lys） was less than that of group L26 and Y36,and the lipid decomposition capacity of C18 and Y36 exceeded that of L26 while the protein decomposition capacity of them were inferior to L26.[Conclusion] The content of polyunsaturated fatty acids（PUFA） in multi-fermentated sausages increased;the nutrition value of rabbit meat sausages inoculated with certain strains overtopped groups inoculated with none;the percent of glycine（Gly） in group L26 and serine（Ser） in group C18 both raised,leading to improved sweet taste,and besides,the contents of bitter-taste kinds of amino acid like valine（Val）,methionine（Met）,and isoleucine（Ile） were the lowest.