食盐对传统发酵肉成熟过程中微生物菌群、理化性质及盐溶性蛋白特性的影响

以不同食盐添加量（0%、1%、3%、5%、7%）发酵肉（戊糖片球菌∶木糖葡萄球菌＝1∶1）为研究对象，测定发酵肉微生物菌群、pH值、水分含量、亚硝酸盐残留量，以及最终成熟发酵肉中食盐、总氮、非蛋白氮及盐溶性蛋白含量，研究食盐添加量对发酵肉成熟过程中微生物菌群、理化性质及盐溶性蛋白特性的影响。结果表明：随着食盐添加量的增加，微生物菌群数量基本呈先上升后下降的趋势；食盐添加量3%的发酵肉，蛋白质水解指数最高，盐溶性蛋白含量最低，十二烷基硫酸钠-聚丙烯酰胺凝胶电泳条带最为清晰。

Effect of Salt on Microbial Flora,Physicochemical Properties and Salt-Soluble Protein Characteristics of Traditional Fermented Meat during Fermentation

To investigate the effects of salt content on the microbial flora, physicochemical properties and salt-soluble protein characteristics of traditional fermented meat made with a mixed starter culture of Pediococcus pentosaceus and Staphylococcus xylose (1:1) during fermentation, microbial populations, pH value, water content, and nitrite residue of fermented meat samples with different initial salt contents (0%, 1%, 3%, 5% and 7%) were measured as a function of fermentation time, and the contents of salt, total nitrogen, non-protein nitrogen and salt-soluble protein in the final product were determined as well. It was found that microbial populations showed a trend of rise and then decline with the increase in salt content. Fermented meat with 3% salt content exhibited the highest proteolytic index, lowest salt-soluble protein content, and clearest bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).