不同发酵剂对发酵羊肉干中嘌呤形成的影响

Inhibition of Starter Cultures on Purine Formation in Mutton Jerky

研究添加乳清和复合发酵剂(木糖葡萄球菌、肉葡萄球菌、戊糖片球菌和植物乳杆菌比为1:1:2:1)对发酵羊肉干中嘌呤物质的抑制作用,以及对发酵羊肉干理化指标(pH、水分活度(Aw)、e值、水分含量)和蛋白质含量的影响。结果表明:4组产品(对照组、发酵剂组、乳清组和乳清+发酵剂组)蛋白质含量丰富。与其他3组相比,复合发酵剂的添加极大程度地降低了产品的pH值、Aw和水分含量,缩短了发酵羊肉干发酵周期、提高了产品的稳定性;同时抑制了嘌呤含量(主要是腺嘌呤、鸟嘌呤和次黄嘌呤)的升高,使其总嘌呤含量为266.50 mg/100 g,显著低于其他3组(P<0.05)。乳清可以促进最终嘌呤含量的升高,使其嘌呤含量显著高于对照组和发酵剂组(P<0.05)。4组产品显示次黄嘌呤是发酵羊肉干中的主要嘌呤成分。

In this study,the influence of whey and compound fermentation(Staphylococcus xylose,Staphylococcus carnosus,Pediococcus pentosaceus and Lactobacillus plantarum ratio:1:1:2:1)on the purine was investigated,meanwhile,the physico-chemical properties and protein content of mutton dry were also studied.The results showed that all four groups(control group,fermentation group,whey group,whey+fermentation group)of products are rich in high protein.Compared with the other three groups,the addition of the composite starter greatly reduces the pH value,Aw and moisture content of the product,shortens the fermentation cycle of the meat,and improves the stability of the product.At the same time,the composite starter can significantly inhibit the increase of purine content(mainly adenine,guanine and hypoxanthine),so that the total purine content(266.50 mg/100 g)is significantly lower than the other three groups(P<0.05);The whey can promote the increase of the final purine content,so that its purine content is significantly higher than the control group and the starter group(P<0.05).The four groups of products showed that hypoxanthine is the main component of mutton jerky.