徐玮东,丁一,黄莉,王松,杨明

• 1:黑龙江农业工程职业学院
• 2:东北农业大学食品学院

摘要(Abstract)：

研究了不同接种量(104,106,108 cfu/g)的清酒乳杆菌对风干肠pH值、蛋白降解、质构特性以及感官特性的影响。添加发酵剂的风干肠pH值降低的速度比对照组的快(P<0.05),在4天即可完成发酵过程;在发酵过程中,添加发酵剂的肌肉蛋白降解程度比对照组大,并且随着接种量增加而增大,主要表现为非蛋白氮和游离氨基酸含量增加,肌原纤维蛋白SDS-PAGE电泳图中相应的条带强度减弱;添加发酵剂的风干肠硬度值较对照组要高,改善了风干肠的质构特性;基于感官评价得分,确定风干肠中清酒乳杆菌的最佳接种量为106 cfu/g。

关键词(KeyWords)： 风干肠;清酒乳杆菌;蛋白质降解;感官品质

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 徐玮东,丁一,黄莉,王松,杨明

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