Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

被引：89
作者：
Chen, Qian [1 ]
Liu, Qian [1 ]
Sun, Qinxiu [1 ]
Kong, Baohua [1 ,2 ]
Xiong, Youling [2 ,3 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Synerget Innovat Ctr Food Safety & Nutr, Nanjing, Peoples R China
[3] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA
来源：
MEAT SCIENCE | 2015年 / 100卷
基金：
中国国家自然科学基金;
关键词：
Lactic acid bacteria; Sarcoplasmic proteins; Proteolysis; Flavour; LACTIC-ACID BACTERIA; FERMENTED SAUSAGES; LACTOBACILLUS-CURVATUS; STARTER CULTURES; PROTEOLYTIC ACTIVITY; NONPROTEIN NITROGEN; VOLATILE COMPOUNDS; BIOGENIC-AMINES; MUSCLE; MEAT;
D O I：
10.1016/j.meatsci.2014.10.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus brevis, Lactobacillus curvatus, and Lactobacillus fermentum isolated from Harbin dry sausage were assessed for their protein hydrolysis and flavour development in pork muscle sarcoplasmic protein extracts. Gel electrophoresis indicated that sarcoplasmic proteins were degraded by all of the strains, especially by P. pentosaceus and L. curvatus. Trichloroacetic acid-soluble peptides increased in all of the samples (P < 0.05), especially samples inoculated with P. pentosaceus. Samples inoculated with P. pentosaceus and L. curvatus had higher free amino acid contents than did the other two strains (P < 0.05), and glutamic acid and alanine appeared to be the predominant free amino acids. The volatile compound analysis indicated that the highest aldehydes, alcohols and acid contents were found in the sample with P. pentosaceus followed by L. curvatus. The results revealed that P. pentosaceus could be appropriate for use as a meat starter culture. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：110 / 117
页数：8
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