果蔬复合肉糜重组发酵特性研究
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摘要
发酵肉制品作为一种营养、风味俱佳的新型肉制品，越来越受到广大消费者的青睐，但是发酵肉制品仍然有很多亟待解决的问题，如发酵过程中微生物产气导致质构松散的问题。生物酶制剂在发酵肉制品中的应用是当今国内外研究的热点，其目的是采用酶制剂（如蛋白酶和脂肪酶，多为微生物来源）和微生物发酵剂共同作用于肉制品，从而达到更好的发酵效果，缩短成熟时间，提高质构特性，促进风味物质释放等。本文为了解决发酵过程中产生的质构松散问题，使用了谷氨酰胺转氨酶，它是一种催化酰基转移反应的酶，能在蛋白质分子间或分子内生成ε-(λ-谷氨酰）赖氨酸共价键，形成强有力凝胶，从而改善发酵肉制品的弹性、粘合性、保水性等品质。
本文主要研究内容包括：1、研究果蔬复合肉糜在重组发酵过程中，菌种用量、菌种配比、TG用量和发酵温度等因素对复合肉糜理化特性（pH值、Aw值、亚硝酸盐残留、挥发性盐基氮、硫代巴比妥酸值、总游离氨基酸和总游离脂肪酸）和质构特性（内聚性、弹性、胶着性和咀嚼性）的影响。2、通过因子综合评判和响应面分析优化果蔬复合肉糜重组发酵的最佳工艺参数。3、研究果蔬复合肉糜在重组发酵过程中蛋白凝胶的形成并对形成蛋白凝胶的作用力进行分析。
This research used the compound of beef and chicken meat as the main rawmaterial, bifidobacteria and lactic acid bacteria as the microbial fermentation agent,and add the fruits and vegetables (apples and mushrooms) as the enhanced nutritionfactors, making the production of composite fruit and vegetable fermentationemulsion. in order to solve the texture problem of the fermented meat products duringthe fermentation processprone, transglutaminase as an exogenous enzyme preparationwas used, which is a catalytic acyl transfer reaction of the enzyme can generate ε-(λ-glutamyl) lysine in the protein molecules or molecularacid covalently key, andform a strong gel, thereby improving the flexibility, adhesion, water retention, qualityof fermented meat products.
This study includes the following four aspects:(1) in the physicochemicalproperties of fruit and vegetable composite meat during the recombinant andfermentation process;(2) the texture properties of fruits and vegetables compositeduring the recombinant and fermentation process;(3) the optimization parameters offruits and vegetablesthe composite meat during the recombinant fermentation process;(4) gel formation and force analysis of the composite meat fruits and vegetablesduring the reorganization of the fermentation process, the followings are theconclusions.
(1)Through the study of physicochemical properties changes (pH value, Awvalue, residual nitrite, volatile basic nitrogen, sulfuron behalf of barbituric acid value,total free amino acids and total free fatty acids) of the recombined fruits andvegetables meat emulsion during the recombinant and fermentation process (use thebacteria, the amount of bacteria ratio, TG dosage and fermentation temperature as theindicators), the following conclusions were included: under the role of microbialfermentation agent, the pH value of the composite meat during the36h fermentationtime rapidly changed from7to5, in which lactic acid bacteria producing more acidthan the Bifidobacterium, and TG amounts had no influence on the pH. when thefermentation temperature was38°C, pH values decreased most significantly. duringthe fermentation process, the Aw value of the system of composite meat decreasesrapidly to around0.75at the end of fermentation process, and the temperature is themost significant impact on the Aw value change. during the fermentation process, thenitrite content in meat dropped from150mg/100g before the fermentation to 20-30mg/100g in the end, which can reach the GB standard (≤30mg/100g), microbialfermentation agent lactic acid bacteria is stronger than the bifidobacteria in the abilityof decomposing the nitrite. Volatile basic nitrogen in the fermentation process meatslowly rised, but due to the facts of the lactic acid bacteria producing acid, which caninhibit bacteria growth and reproduction during the fermentation process, in the end,the total volatile basic nitrogen content is still stay no more than a fresh standard(15-25mg/100g). The fats in the Meat slowly oxidated during the recombinant andfermentation process, because of the inhibition affects of the microbial fermentationagent in the process of growth and metabolism catalase. during the fermentationprocess, the system of composite meat free amino acid content increased rapidly,quickly rose from100mg/100g to1400mg/100g due to the detradation of bacteria,and the bifidobacteria have more significant ability to degrade proteins more than thelactic acid bacteria. under the Enzymes action of TG and microbial fermentation agent,the composite meat fat broken down into free fatty acids, and Bifidobacterium has astrong ability to break down fat than lactic acid bacteria, and the lactic acid bacteriasecrete catalase which can inhibite the fat oxidation of the meat emulsion intosmallfree fatty acids molecules. SDS-PAGE electrophoresis pattern shows that themyosin heavy chain (MHC) is a key protein component involved in the TG enzymecatalyzed the formation of the gel structure.
(2)Through the study of texture changes (cohesion, elasticity, gumminess andchewiness) of the recombined fruit and vegetable meat emulsion duringtherecombinant and fermentation process, use the amount of bacteria, bacteria ratio,TG dosage and fermentation temperature constitutive behavior indicators. Thefollowing conclusions were included: With the extension of the fermentation time, thecohesion of the fermented meat showed an upward trend, when the fermentation tomedium term the cohesion of the various meat samples reached the maximum value,and then due to moisture loss, composite meat cohesion llustrated a varying degreesof decline. Early in the fermentation, the flexibility of the composite meat had anincrease in the amount of TG enzyme. During the fermentation process, biochemicalchanges in the meat of the system of complex resulted in an internal proteincross-linking, which reduced the free moisture content, fat degradation and a smallnumber of protein degradation, eventually leading the viscosity of the meat systemenhanced, and gumminess immediately enhenced accordingly. TG dosage andfermentation temperature have a significant effect of chewiness.
(3)Through the study of the optimized parameters of the fermentation of fruit andvegetable composite meat, the following conclusions were included: using factoranalysis as a comprehensive evaluation of the quality of fermented emulsion, the texture factor f1and sensory factors f2as two initial common factor, The contributionrate of f1and f2were40.295%and39.789%respectively. Based on the results offactor analysis, calculation of the factor scores of all samples, use an integrated factorscore as the dependent response surface vaule, and the amount of leavening agent,fermentation time, fermentation temperature and the amount of TG enzyme as thevariables, the regression equation was included:Y=15.214-9.365X_1-1.046X_2-0.337X_3+29.694X_4+0.231X_1X_2+3.786X_1X_4+0.687X2X4-0.235X_3X_4-2.989X_(12), according to the regression equation of the model solution, weobtained an optimized fermentation parameters, the response surface vaule of whichwas the highest: fermentation agent,0.80%, temperature37.3°C, fermentation time30.04h, TG, added0.75%.
(4)Through the study of the composite meat protein gel formation in arecombinant fermentation process. The following conclusions were included: duringthe fermentation process, the system of composite meat content of salt soluble protein(SP) and soluble proteins (WP) decreased gradually, and the content of soluble protein(NP) and non-protein nitrogen (IP) is gradually increased. The same time, theTCA-peptide content in the composite meat gradually increased, indicating that themeat system in protein degradated significantly. Under the effects of the TG enzymecatalysis, the myosin heavy chain (MHC) disappeared, which probably participated inthe formation of a dense three-dimensional network gel. Before fermentation the themain force of maintaining its natural structure is the ionic bond, hydrogen bondingand hydrophobic interactions, and other forms of force is less important. Under thesimple fermentation process (the recombinant enzyme was excluded), with the declinein value of meat pH of the system, the natural structure of the composite meat systemintermolecular hydrogen bond and ionic bond destruction, leads to changes in proteinstructure, and part of the protein fraction denatured. During the meat recombinantfermentation process, insoluble protein content increased very significantly, and theTG enzyme in the fermentation process of composite meat protein gel formation playsa key role, which is formed due to the TG muscle protein molecule of enzymecatalysis and intramolecular covalent crosslinking reaction, the formation of insolubleproteins of the cross structure, decreased the pH value of the meat system lead toprotein denaturation, so that the activity of sulfur-based exposured, the exposed partof the activity of sulfur-prone leads to oxidation reaction, eventually leading toreduction of the total sulfur-content of the composite meat protein.
Innovation:
Transglutaminase was firstly used as an exogenous enzyme preparation in thestudy of fermentation meat emulsion during the fermentation process, which cantackled significantly the texture problems of the fermentation of meat emulsion.
本文主要研究内容包括：1、研究果蔬复合肉糜在重组发酵过程中，菌种用量、菌种配比、TG用量和发酵温度等因素对复合肉糜理化特性（pH值、Aw值、亚硝酸盐残留、挥发性盐基氮、硫代巴比妥酸值、总游离氨基酸和总游离脂肪酸）和质构特性（内聚性、弹性、胶着性和咀嚼性）的影响。2、通过因子综合评判和响应面分析优化果蔬复合肉糜重组发酵的最佳工艺参数。3、研究果蔬复合肉糜在重组发酵过程中蛋白凝胶的形成并对形成蛋白凝胶的作用力进行分析。
This research used the compound of beef and chicken meat as the main rawmaterial, bifidobacteria and lactic acid bacteria as the microbial fermentation agent,and add the fruits and vegetables (apples and mushrooms) as the enhanced nutritionfactors, making the production of composite fruit and vegetable fermentationemulsion. in order to solve the texture problem of the fermented meat products duringthe fermentation processprone, transglutaminase as an exogenous enzyme preparationwas used, which is a catalytic acyl transfer reaction of the enzyme can generate ε-(λ-glutamyl) lysine in the protein molecules or molecularacid covalently key, andform a strong gel, thereby improving the flexibility, adhesion, water retention, qualityof fermented meat products.
This study includes the following four aspects:(1) in the physicochemicalproperties of fruit and vegetable composite meat during the recombinant andfermentation process;(2) the texture properties of fruits and vegetables compositeduring the recombinant and fermentation process;(3) the optimization parameters offruits and vegetablesthe composite meat during the recombinant fermentation process;(4) gel formation and force analysis of the composite meat fruits and vegetablesduring the reorganization of the fermentation process, the followings are theconclusions.
(1)Through the study of physicochemical properties changes (pH value, Awvalue, residual nitrite, volatile basic nitrogen, sulfuron behalf of barbituric acid value,total free amino acids and total free fatty acids) of the recombined fruits andvegetables meat emulsion during the recombinant and fermentation process (use thebacteria, the amount of bacteria ratio, TG dosage and fermentation temperature as theindicators), the following conclusions were included: under the role of microbialfermentation agent, the pH value of the composite meat during the36h fermentationtime rapidly changed from7to5, in which lactic acid bacteria producing more acidthan the Bifidobacterium, and TG amounts had no influence on the pH. when thefermentation temperature was38°C, pH values decreased most significantly. duringthe fermentation process, the Aw value of the system of composite meat decreasesrapidly to around0.75at the end of fermentation process, and the temperature is themost significant impact on the Aw value change. during the fermentation process, thenitrite content in meat dropped from150mg/100g before the fermentation to 20-30mg/100g in the end, which can reach the GB standard (≤30mg/100g), microbialfermentation agent lactic acid bacteria is stronger than the bifidobacteria in the abilityof decomposing the nitrite. Volatile basic nitrogen in the fermentation process meatslowly rised, but due to the facts of the lactic acid bacteria producing acid, which caninhibit bacteria growth and reproduction during the fermentation process, in the end,the total volatile basic nitrogen content is still stay no more than a fresh standard(15-25mg/100g). The fats in the Meat slowly oxidated during the recombinant andfermentation process, because of the inhibition affects of the microbial fermentationagent in the process of growth and metabolism catalase. during the fermentationprocess, the system of composite meat free amino acid content increased rapidly,quickly rose from100mg/100g to1400mg/100g due to the detradation of bacteria,and the bifidobacteria have more significant ability to degrade proteins more than thelactic acid bacteria. under the Enzymes action of TG and microbial fermentation agent,the composite meat fat broken down into free fatty acids, and Bifidobacterium has astrong ability to break down fat than lactic acid bacteria, and the lactic acid bacteriasecrete catalase which can inhibite the fat oxidation of the meat emulsion intosmallfree fatty acids molecules. SDS-PAGE electrophoresis pattern shows that themyosin heavy chain (MHC) is a key protein component involved in the TG enzymecatalyzed the formation of the gel structure.
(2)Through the study of texture changes (cohesion, elasticity, gumminess andchewiness) of the recombined fruit and vegetable meat emulsion duringtherecombinant and fermentation process, use the amount of bacteria, bacteria ratio,TG dosage and fermentation temperature constitutive behavior indicators. Thefollowing conclusions were included: With the extension of the fermentation time, thecohesion of the fermented meat showed an upward trend, when the fermentation tomedium term the cohesion of the various meat samples reached the maximum value,and then due to moisture loss, composite meat cohesion llustrated a varying degreesof decline. Early in the fermentation, the flexibility of the composite meat had anincrease in the amount of TG enzyme. During the fermentation process, biochemicalchanges in the meat of the system of complex resulted in an internal proteincross-linking, which reduced the free moisture content, fat degradation and a smallnumber of protein degradation, eventually leading the viscosity of the meat systemenhanced, and gumminess immediately enhenced accordingly. TG dosage andfermentation temperature have a significant effect of chewiness.
(3)Through the study of the optimized parameters of the fermentation of fruit andvegetable composite meat, the following conclusions were included: using factoranalysis as a comprehensive evaluation of the quality of fermented emulsion, the texture factor f1and sensory factors f2as two initial common factor, The contributionrate of f1and f2were40.295%and39.789%respectively. Based on the results offactor analysis, calculation of the factor scores of all samples, use an integrated factorscore as the dependent response surface vaule, and the amount of leavening agent,fermentation time, fermentation temperature and the amount of TG enzyme as thevariables, the regression equation was included:Y=15.214-9.365X_1-1.046X_2-0.337X_3+29.694X_4+0.231X_1X_2+3.786X_1X_4+0.687X2X4-0.235X_3X_4-2.989X_(12), according to the regression equation of the model solution, weobtained an optimized fermentation parameters, the response surface vaule of whichwas the highest: fermentation agent,0.80%, temperature37.3°C, fermentation time30.04h, TG, added0.75%.
(4)Through the study of the composite meat protein gel formation in arecombinant fermentation process. The following conclusions were included: duringthe fermentation process, the system of composite meat content of salt soluble protein(SP) and soluble proteins (WP) decreased gradually, and the content of soluble protein(NP) and non-protein nitrogen (IP) is gradually increased. The same time, theTCA-peptide content in the composite meat gradually increased, indicating that themeat system in protein degradated significantly. Under the effects of the TG enzymecatalysis, the myosin heavy chain (MHC) disappeared, which probably participated inthe formation of a dense three-dimensional network gel. Before fermentation the themain force of maintaining its natural structure is the ionic bond, hydrogen bondingand hydrophobic interactions, and other forms of force is less important. Under thesimple fermentation process (the recombinant enzyme was excluded), with the declinein value of meat pH of the system, the natural structure of the composite meat systemintermolecular hydrogen bond and ionic bond destruction, leads to changes in proteinstructure, and part of the protein fraction denatured. During the meat recombinantfermentation process, insoluble protein content increased very significantly, and theTG enzyme in the fermentation process of composite meat protein gel formation playsa key role, which is formed due to the TG muscle protein molecule of enzymecatalysis and intramolecular covalent crosslinking reaction, the formation of insolubleproteins of the cross structure, decreased the pH value of the meat system lead toprotein denaturation, so that the activity of sulfur-based exposured, the exposed partof the activity of sulfur-prone leads to oxidation reaction, eventually leading toreduction of the total sulfur-content of the composite meat protein.
Innovation:
Transglutaminase was firstly used as an exogenous enzyme preparation in thestudy of fermentation meat emulsion during the fermentation process, which cantackled significantly the texture problems of the fermentation of meat emulsion.
引文
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