传统风鸭中蛋白分解菌株的筛选及对鸭肉香肠品质特性的影响

Screening of Protein Hydrolysis Strain from Air-dried Duck and Its Application in Fermented Duck Sausage

从传统风鸭中筛选出优质蛋白分解菌株C94并应用到鸭肉香肠中,测定香肠在成熟过程中的理化指标。通过自然发酵的对照组(CK)和添加发酵剂的实验组进行比较。结果表明:实验组的aw值、pH值迅速降低,天冬氨酸、谷氨酸、酪氨酸、赖氨酸等含量均有一定程度的增加,其中赖氨酸含量为135.68mg/100g,而CK组仅为37.32mg/100g。采用顶空固相微萃取(SPME)和气质联用(GC-MS)的方法对鸭肉香肠中挥发性风味化合物的种类和相对含量进行分析,实验组共检测出69种风味物质,其中醛类23种、烷烃类15种、醇类7种、酸类3种、酯类6种、酮类4种等。

In this study, the strain C94 with the function of protein hydrolysis was screened from traditional air-dried duck and applied in duck sausage. The physical and chemical indicators of the sausage during the process of maturation were staphylococcus fermented duck sausages, determined. Compared with naturally fermented group （CK） with Saprophytic / the aw and pH of C94 fermented duck sausages revealed a rapid decrease, however, the amount of aspartic acid, glutamic acid, tyrosine and lysine revealed an obvious increase. The amount of lysine was up to 135.68 mg/100 g in C94 fermented duck sausages, and was only 37.32 mg/100 g in the CK group. The types and amounts of volatile compounds in Saprophytic staphylococcus fermented duck sausages was analyzed by solid phase microwextraction- gas chromatography （SPME/GC-MS）. Totally 69 kinds of flavor substances were identified in Saprophytic staphylococcus fermented duck sausages, which included 23 kinds of aldehydes, 15 kinds of hydrocarbons, 7 kinds of alcohols, 3 kinds of acids, 6 kinds of esters, 4 kinds of ketones and others.