纳地青霉发酵灭菌鸭肝的质构、小肽和游离氨基酸含量变化研究

Study on Texture,Small Peptide and Free Amino Acid Content of Sterilized Duck Liver Fermented by Penicillium nalgiovense

运用物性分析仪、高效液相色谱仪和高速氨基酸分析仪分析纳地青霉发酵对鸭肝食用品质的变化。将纳地青霉接入高温高压灭菌锅灭菌后的鸭肝糜中,(28±1)℃前发酵4 d、4℃后发酵10 d制得发酵鸭肝产品,比较未发酵鸭肝(对照组)、发酵过程中及最终发酵鸭肝产品、质构、小肽和游离氨基酸含量的变化,并进行感官评定。结果表明:鸭肝在发酵过程中,硬度先增大后减小,弹性显著增大(P<0.05),黏着性显著增大(P<0.05);后发酵10 d的鸭肝产品中小肽显著增加(P<0.05),游离氨基酸(包括必需氨基酸和风味氨基酸)含量显著增加(P<0.05);发酵鸭肝产品感官评定分值显著高于对照组(P<0.05)。由此可见,灭菌鸭肝经纳地青霉发酵后可产生适于食用的特性,这为开发新型发酵肉制品提供了一种新思路。

Changes in edible quality of duck liver fermented by Penicilium nalgiovense were studied in this paper by texture analyzer, high performance liquid chromatograph and amino-acid analyzer. Duck liver paste was sterilized by high-handed sterilization pan and inoculated with Penicillium nalgiovense,then pre-fermented for 4 days at （28±1）℃ and ripened for 10 days at 4 ℃. The fermented duck liver products were made. Changes in some aspects of edible quality such as texture, small peptide and free amino acid （FAA）content were compared among duck liver samples during fermentation, final fermented duck liver product and unfermented duck liver samples （as control）. The results showed that for the duck liver samples during fermentation, the hardness was increased firstly, then decreased, springiness and gumminess were increased gradually. The small peptide of the fermented duck liver products was increased significantly. The content of free amino acid （essential amino acids and flavor amino acids） was increased significantly （P〈0.05）. The sensory evaluation of the fermented duck liver product was increased significantly （P〈0.05）. In conclusion,sterilized duck liver could be fermented by Penicillium nalgiovense and had edible characteristic, which was a creative idea for developing new type of fermented duck liver products.