发酵鸭肉丸加工工艺优化及美拉德反应物对其耐氧化性的影响

Optimization of processing technology of fermented duck ball and effect of Maillard reaction products on its oxidative resistance

以感官得分为指标,通过单因素试验和Box-Behnken试验对发酵鸭肉丸加工工艺进行优化;并将蟹味菇多肽-果糖美拉德反应物应用于提高发酵鸭肉丸的耐氧化性。试验结果表明:发酵型鸭肉丸的最佳工艺参数为乳酸菌添加量1.04%、发酵温度40.7℃和发酵时间3.06 h,所得实际感官得分91.7;与空白组相比,添加了蟹味菇多肽-果糖美拉德反应物的发酵鸭肉丸的耐氧化性得到增强,其脂质氧化速度明显降低,且添加量和耐氧化性呈正相关,在添加量为2%时,发酵鸭肉丸耐氧化效果较好。

Using sensory score as an inspected indicator, the processing technology of fermented duck ball was optimizated through the single factor experiment and Box-Behnken experiment, and effect of Maillard reaction products of coprinuscomatus peptides and fructose on its oxidative resistance was studied in the paper. The results showed that the best process parameters were as followed： amount of lactobacillus 1.04%, fermentation temperature 40.7 ℃ and fermentation time 3.06 h. Under these conditions, the actual sensory score was 91.7. Compared with the blank group, the oxidative resistance of fermented duck ball added by Maillard reactant could effectively be enhanced, and the rate of its lipid oxidation decreased significantly. Added amount and oxidative resistance were positively correlated. When the dosages of Maillard reactant were 2%, the oxidative resistance of fermented duck ball was the better.