植物乳杆菌对发酵香肠蛋白质分解及游离氨基酸的影响

Effects of Lactobacillus plantarum on Protein Decomposition and Free Amino Acids in Fermented Sausages

方法:以蛋白分解能力较强的植物乳杆菌X19-2D为发酵剂制作羊肉发酵香肠,同时以商业汉森发酵剂和自然发酵剂为对照。研究3组发酵香肠氨基态氮、游离氨基酸、蛋白质含量及挥发性盐基氮(TVB-N)的变化。目的:探究X19-2D对羊肉发酵香肠蛋白质降解及游离氨基酸产生的影响。结果:发酵11 d和贮藏90 d X19-2D组氨基态氮含量显著高于自然发酵组(P<0.05)。贮藏期间,X19-2D组的总游离氨基酸含量、呈味氨基酸含量均高于其它2组,必需氨基酸模式比其它2组更接近营养推荐值。氨基态氮和总游离氨基酸的测定结果变化趋势一致,皆在3~11 d显著提高(P<0.05),11 d后上升趋势渐缓。3组间蛋白质含量无显著差异(P>0.05)。此外,在11 d和贮藏90 d X19-2D组TVB-N含量显著低于其它2组(P<0.05)。结论:植物乳杆菌X19-2D可促进羊肉发酵香肠蛋白分解及非挥发性风味的产生,氨基酸组成更有益于人体吸收,且在一定程度可提高产品安全性。

Methods:The Lactobacillus plantarum X19-2D with strong protein decomposition ability were inoculated into mutton fermented sausages,and natural fermentation and inoculation of commercial starters were used as controls.Study changes on amino nitrogen,free amino acids,protein content and volatile salt-based nitrogen(TVB-N)in fermented sausages.Objective:Study the effects of Lactobacillus plantarum on protein decomposition and free amino acids released in fermented sausages.Results:In 11 days and 90 days of storage,the contents of amino nitrogen in the X19-2D group was significantly higher than natural fermented group(P<0.05).During the storage period,the contents of total free amino acids and flavor amino acids in the X19-2D group were higher than those of the other two groups,and essential amino acid pattern is closer to nutritional recommendations than the other two groups.There was no significant difference on protein content between 3 groups of sausages(P>0.05).In addition,in 11 days and 90 days of storage,the TVB-N contents of the X19-2D group was significantly lower than other two groups(P<0.05).Conclusion:The L.plantarum X19-2D can promote mutton fermented sausage protein decomposition and non-volatile flavor production,amino acid composition is more beneficial to human absorption,and can improve product safety to some extent.