发酵鸡肉肠中γ-氨基丁酸富集条件的优化

采用人工接种乳酸菌的方法,对发酵鸡肉肠中γ-氨基丁酸(γ-amino butyric acid,GABA)进行富集。首先鸡肉肠中分别添加不同来源的乳酸菌,筛选GABA富集的最佳发酵菌种;然后研究外源添加物L-谷氨酸(L-Glu)、VB_6和CaCl_2对鸡肉肠中GABA含量的影响,并采用Box-Behnken试验设计优化添加量。结果表明,3种不同来源的乳酸菌发酵鸡肉肠,其中酸奶乳酸菌与泡菜乳酸菌产GABA的能力较弱,均低于10 mg/100 g,耐久肠球菌产GABA能力最强,GABA含量达到62.14 mg/100 g,显著高于其他两种菌(P0.05);Box-Behnken设计得到发酵鸡肉肠富集GABA的最优外源添加物添加量为L-Glu 7.75 mg/100 g、VB_6 6.73 mg/100 g、Ca Cl2 8.35 mg/100 g,在此条件下鸡肉肠中GABA含量为68.32 mg/100 g,是未添加外源物含量的1.10倍,比普通鸡肉肠约提高10倍。方差分析表明,所建的回归模型能够很好地预测鸡肉肠中GABA含量的变化。其中,3种外源添加物的添加量均极显著影响鸡肉肠中GABA含量(P0.01),L-Glu和VB_6添加量的交互作用以及L-Glu和CaCl_2添加量的交互作用均显著影响鸡肉肠GABA含量(P0.05)。

Optimization of Addition of Exogenous Additives for γ-Aminobutyric Acid Accumulation in Fermented Chicken Sausage

The goal of this study was the accumulation of γ-aminobutyric acid (GABA) in fermented chicken sausage produced using lactic acid bacteria. Firstly, the optimal fermentation strains was selected. Then, the effects of addition of L-glutamate (L-Glu), VB6 and CaCl2 on the GABA content of chicken sausage were investigated, and their amounts were optimized using Box-Behnken experimental design. The results showed that among three different sources of lactic acid bacteria, the GABA-producing abilities of lactic acid bacteria from yogurt and pickles were weaker, both of which gave yields lower than 10 mg/100 g, which was significantly (P < 0.05) lower than that of Enterococcus durans (62.14 mg/100 g). The addition of L-Glu, VB6 and CaCl2 at levels of 7.75, 6.73 and 8.35 mg/100 g, respectively was found to be optimal, yielding a GABA content of 68.32 mg/100 g, which was significantly higher than that of the samples without these additives (1.10-fold increase) and that of unfermented sausage (around 10-fold increase). Analysis of variance suggested that the regression model could quite exactly predict GABA accumulation in chicken sausage. All of the three additives had significant effects on the GABA content of chicken sausage (P < 0.01). The interaction effects between L-Glu and VB6, and between L-Glu and CaCl2 were significant (P < 0.05) on GABA accumulation in chicken sausage.