食盐对传统发酵肉成熟过程中微生物菌群、理化性质及盐溶性蛋白特性的影响

Effect of Salt on Microbial Flora,Physicochemical Properties and Salt-Soluble Protein Characteristics of Traditional Fermented Meat during Fermentation

以不同食盐添加量(0%、1%、3%、5%、7%)发酵肉(戊糖片球菌∶木糖葡萄球菌=1∶1)为研究对象,测定发酵肉微生物菌群、pH值、水分含量、亚硝酸盐残留量,以及最终成熟发酵肉中食盐、总氮、非蛋白氮及盐溶性蛋白含量,研究食盐添加量对发酵肉成熟过程中微生物菌群、理化性质及盐溶性蛋白特性的影响。结果表明:随着食盐添加量的增加,微生物菌群数量基本呈先上升后下降的趋势;食盐添加量3%的发酵肉,蛋白质水解指数最高,盐溶性蛋白含量最低,十二烷基硫酸钠-聚丙烯酰胺凝胶电泳条带最为清晰。

To investigate the effects of salt content on the microbial flora,physicochemical properties and salt-soluble protein characteristics of traditional fermented meat made with a mixed starter culture of Pediococcus pentosaceus and Staphylococcus xylose(1:1)during fermentation,microbial populations,pH value,water content,and nitrite residue of fermented meat samples with different initial salt contents(0%,1%,3%,5%and 7%)were measured as a function of fermentation time,and the contents of salt,total nitrogen,non-protein nitrogen and salt-soluble protein in the final product were determined as well.It was found that microbial populations showed a trend of rise and then decline with the increase in salt content.Fermented meat with 3%salt content exhibited the highest proteolytic index,lowest salt-soluble protein content,and clearest bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE).