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当前位置: 首页 > 文章 > 硫酸锌对酶法改性发酵香肠理化特性的影响 食品科学 2011,32 (23) 229-233
Position: Home > Articles > Effect of Zinc Sulfate on Physical and Chemical Properties of Enzymatic Modified Fermented Sausage FOOD SCIENCE 2011,32 (23) 229-233

硫酸锌对酶法改性发酵香肠理化特性的影响

作  者：
薛力荔;杨胜荣;朱秋劲
单  位：
贵州大学生命科学学院;贵州大学生命科学学院贵州大学食品科学工程研究中心
关键词：
干发酵香肠;菠萝蛋白酶;谷氨酰胺转氨酶;硫酸锌;理化特性
摘  要：
以干发酵肠为研究对象,在传统自然发酵的工艺基础上,以不同的组合方式添加菠萝蛋白酶、谷氨酰胺转氨酶和ZnSO4,比较这3种组合的发酵肠之间各项理化指标的差异。结果显示:随着发酵时间的延长,3组工艺发酵肠中的水分含量、pH值呈下降趋势;蛋白质、挥发性盐基氮(TVB-N)、氨基态氮及脂肪含量和过氧化值(POV)值逐渐升高。在发酵过程中,Ⅱ组(酶+ZnSO4)和Ⅲ组(加酶)总蛋白质含量低于Ⅰ组(传统工艺),挥发性盐基氮与氨基态氮含量高于Ⅰ组(传统工艺)。而Ⅱ组(酶+ZnSO4)和Ⅲ组(加酶)工艺相比较,Ⅱ组(酶+ZnSO4)pH值、蛋白质含量高于Ⅲ组(加酶),挥发性盐基氮和氨基态氮含量却相对较低。3种组合工艺发酵肠之间的POV值差异不显著。
译  名：
Effect of Zinc Sulfate on Physical and Chemical Properties of Enzymatic Modified Fermented Sausage
作  者：
XUE Li-li1,YANG Sheng-rong1,ZHU Qiu-jin1,2,(1.College of Life Sciences,Guizhou University,Guiyang 550025,China; 2.Food Science and Engineering Research Center,Guizhou University,Guiyang 550025,China)
关键词：
fermented sausage;bromelain;transglutamianse;ZnSO4;physicochemical properties
摘  要：
This study was performed to compare physicochemical properties of fermented sausages made using the traditional natural fermentation process alone and in combination of the additions of bromelain and transglutaminase together(modified process I) or both of them plus ZnSO4(modified process II) as an inhibitor of bromelain.The results showed that: 1) with prolonged fermentation time,water content and pH of all the kinds of sausages prepared by different processes revealed a decrease trend;the contents of protein,TVB-N,amino nitrogen,fat and POV value exhibited a gradual increase trend;2) the content of total protein in the two modified processes was lower than that the traditional process,whereas the TVB-N and amino nitrogen contents were higher than those in the traditional process;3) the pH and protein content in the modified process II were higher than those in the modified process I,while the TVB-N and amino nitrogen contents were relatively lower;4) no significant difference in the POV values of fermented sausages prepared using the three processes was observed.

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