湘西侗族传统发酵肉的产品特性

Processing Techniques and Quality Characterization of Nanx Wudl Fermented Meat Product of Tong Nationality

为开发少数民族地区的特色食品和新型肉制品 ,对湘西侗族传统发酵肉的产品特性进行了研究 .结果表明 :发酵过程中主要的微生物菌群是乳酸菌、微球菌及酵母菌 .米酒乳杆菌和片球菌是乳酸细菌中的优势菌株 ,分别占乳酸细菌总数的 37.6 %和 2 1.6 % .此外 ,发酵过程中 ,游离谷氨酸、组氨酸和必需氨基酸分别比发酵前提高了5 .4 3,18.6和 1.5倍 。

The study of nanx wudl indicates that the microbial floras of nanx wudl during fermentation are dominated by lactic acid bacteria, coccoi with gram positive and catalase positive, and yeast. Most of 269 isolates of lactic acid bacteria belong to Lactobacillus sake (37.6%) and Pediococcoi (21.6%). Furthermore,free glutamic acid,free histidine and essentional amino acid during fermented increase by 5.43,18.6 and 1.53 times, respectively. Thus the quality of the meat is raised greatly.