发酵剂对兔肉脯游离脂肪酸变化的影响

Effect of Starter Cultures on Changes in Free Fatty Acids in Dried Rabbit Meat Slice

将兔肉糜中接种植物乳杆菌(Lactobacillus plantarum)、木糖葡萄球菌(Staphylococcus xylosus)、汉逊氏德巴利酵母(Dabaryomyces hansenii),发酵及烘烤制成兔肉脯,研究3种不同菌种接种发酵处理对兔肉脯中游离脂肪酸变化的影响,结果表明:总的游离脂肪酸含量均高于非接种菌组,其含量由高到低分别为葡萄球菌处理组>酵母菌处理组>植物乳杆菌处理组,说明添加的发酵剂促进了兔肉脯中脂肪的分解,而且它们在兔肉脯中分解产生游离脂肪酸的能力依次递减,各种脂肪酸的含量各有增减,说明不同的发酵剂对其作用不同。进一步研究3种菌复合发酵处理对兔肉脯中游离脂肪酸影响情况,结果表明其总的游离脂肪酸含量及各种脂肪酸含量均高于单一菌接种组,说明3种菌的复合发酵分解产生游离脂肪酸的能力较强。

In this paper, Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii were separately inoculated into rabbit meat. Dried meat slice was prepared after fermentation and drying. The effect of these three strains on changes in free fatty acids in dried rabbit meat slice was investigated. Total free fatty acid content in fermented rabbit meat was higher than in the non-fermented one, and followed the decreasing order in three starter culture groups: Staphylococcus xylosus > Dabaryomyces hansenii > Lactobacillus plantarum. This finding implies that addition of three starter cultures facilitates fat decomposition in dried rabbit slice in this decreasing order to generate free fatty acids, resulting in increased or decreased contents of fatty acids. The contents of total free fatty acids and individual fatty acids were higher in rabbit meat fermented with a mixture of Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii at a mass ratio of 1:4:1 than in single-strain fermented and non-fermented rabbit meat, suggesting that mixed-strain fermentation has a stronger ability to decompose fats into free fatty acids.